Elida Geisha
Elida Geisha
Robert Lamastus started planting coffee on the Elida Estate in 1918. He soon expanded down the slopes, purchasing El Burro in 1925, continuing his work as one of the first in Panama to pursue quality coffee. Elida is located mainly within the Volcan Baru National Forest Reserve, providing rich biodiversity and thick rainforest shade for the coffee trees here. Coffee is planted up to 2000 metres above sea level, while the highest parts of the farm are left untouched, preserving the diversity of native forest species. Nowadays, the Lamastus Family Estates are run by Robert’s grandson and great-grandson, Wilford and Wilford Jr.. The Wilfords have continued the focus on quality at Elida with their focus on the most lauded of coffee varietals, Geisha.
Panama and Geisha are tightly connected, the iconic varietal had its breakthrough at Hacienda La Esmeralda, also located on the slopes of Volcan Baru. The conditions at Elida are perfect for the production of the highest quality Geishas. At the top elevations on the farm, the temperature often drops below 10 degrees by night, lengthening the cherry maturation phase by about a month, slowing development and leading to a further concentration of sugars in the fruit. This intensity and complexity continues into the cup, in part due to excellent processing.
This lot is from the ‘Loma Centro’ lot of Elida, located at 1800 masl. Loma Centro is located in the centre of Elida, and lies mainly within the Volcan Baru national park. This lot is a single day lot, dried on raised beds for 30 days, and then rested in a climate controlled warehouse before being sent to us in Copenhagen.
The long drying time results in a round and rich expression of the Elida Geisha, while using thin layers of cherries and turning often minimises fermentation flavours in the cup, and preserves the clean and intense florals. Here, the heady aromatics are backed up by notes of peach and rich tropical fruit in the cup, an excellent example of a clean natural Geisha.
V60 Recipe
The long drying time results in a round and rich expression of the Elida Geisha, and preserves the clean and intense florals. Here, the heady aromatics are backed up by notes of peach and rich tropical fruit in the cup, an excellent example of a clean natural Geisha.
Robert Lamastus started planting coffee on the Elida Estate in 1918, before expanding down the slopes to El Burro in 1925. Nowadays, the Lamastus Family Estates are run by Robert’s grandson and great-grandson, Wilford and Wilford Jr..
For the pairing with the sweet and aromatic cascara chocolate serving, we developed the following recipe.
Elida Natural Geisha V60
15g Coffee, medium grind size
250g Water
97C Water temperature, ca. 50ppm
0:00 Pour to 50g
0:45 Pour to 170g
1:30 Pour to 250g
