Elida Estate Torre, Panama, DRD Washed

Elida Estate Torre, Panama, DRD Washed

200g
$89.50
$89.50
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Elida Estate Torre, Panama, DRD Washed
Elida Estate Torre, Panama, DRD Washed

Elida Estate Torre, Panama, DRD Washed

$89.50
$89.50

Jasmine, brown sugar and orange

COFFEE PROFILE

A textbook Washed Elida Geisha, with a perfumed rush of jasmine in the aroma cup, supported by brown sugar  sweetness and citrus notes of orange. The body is delicate and tea-like, with a long, silky, floral finish and bright, elegant acidity.    

TASTES LIKEJasmine, brown sugar and orange
ROASTFilter

Story

Elida Estate was founded in Boquete, Panama, in 1918 by Robert Lamastus and named after his wife, Elida Saldaña. Today, Wilford Lamastus and his son Wilford Jr. continue the family’s work across Lamastus Family Estates. This reserve lot comes from Elida’s high-elevation Torre plot, one of its original Geisha plantings established in 2005 and the source of a coffee that set a world auction record of US$1,029 per pound in 2019.

The process begins as a fully washed coffee. Ripe Geisha cherries are depulped, fermented and thoroughly washed to remove the mucilage, creating the clarity and brightness associated with Elida’s washed lots. What sets this coffee apart comes next: the parchment undergoes Dark Room Drying, known as DRD.

Instead of drying in direct sunlight on patios or raised beds, the parchment rests inside a temperature- and humidity-controlled dark room. This slower, shielded environment limits UV and thermal stress, allowing moisture to leave the coffee more evenly and gently. The Lamastus family credits this approach with preserving the sweetness, clarity and floral definition of the finished cup.

PRODUCERLamastus Family
REGIONAlto Quiel, Boquete, Chiriquí
VARIETALGeisha
PROCESSDark Room Dried (DRD) Washed
ALTITUDE1700-1950 masl
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Origin

Alto Quiel, Boquete, Chiriquí, Panama

Panama is renowned for producing some of the world's most celebrated and expensive specialty coffees, especially in the Chiriqui province and the Volcan and Boquete regions, known for Geisha production. The coffee belt lies along Volcan Baru, Panama's highest peak at 3,475 metres. Here, a unique combination of altitude, volcanic soils, and the Bajareque, a cool misty breeze from the Caribbean, creates exceptional conditions for coffee cultivation. Panama's specialty coffee industry transformed in the early 2000s when the Peterson family of Hacienda La Esmeralda isolated Geisha and entered it in the 2004 Best of Panama competition, achieving unprecedented scores and auction prices. Since then, Panama Geisha has become the most sought-after coffee variety globally, with producers investing in precision growing and processing. Today, Panama is home to a cluster of innovative specialty coffee producers, advancing techniques like carbonic maceration and natural processing, reshaping the global understanding of flavour development and fermentation.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 7-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:30.
Best Freeze Date 7-12 days after roast