Elida Estate, Lamastus - Falda ASD Gesha (100g)

ELIDA ESTATE GESHA ASD — VOLCÁN BARÚ, PANAMA

THE CUP

Elegant, layered, and luminous. This Anaerobic Slow Dry (ASD) Gesha from Elida Estate opens with notes of honeysuckle and black tea, evolving into a wild bergamot and orange zest centre with a creamy, velvety textured finish. The acidity is refined and balanced, adding lift without any sharpness. Subtle tones of vanilla and jasmine linger long into the finish - a cup that’s rich, dynamic, and deeply floral.

ASD processed coffees from this estate are becoming some of the worlds more sought after coffees, grab while you can.

THE ORIGIN

Producer: Lamastus Family Estates
Farm: Elida Estate
Lot: Falda Lot
Region: Volcán Barú, Chiriquí, Panama
Variety: Gesha
Altitude: 1,700–2,000 masl
Process: Anaerobic Slow Dry (ASD)
Harvest: March 2025

THE FARM

Perched high on the slopes of Volcán Barú, Elida Estate is one of Panama’s most iconic farms - a benchmark for Gesha worldwide. Run by the Lamastus family, who have cultivated coffee here for generations, the estate is known for pushing the boundaries of processing innovation while preserving the natural ecosystem that defines its unique terroir.

The Falda section of the farm, where this lot originates, is situated between 1,700 and 2,000 meters. The combination of cool nights, misty mornings, and volcanic soil creates the perfect environment for Gesha to develop its signature aromatics and crystalline sweetness.

THE PROCESS

Cherries are handpicked at full ripeness and fermented anaerobically for one day in stainless steel rotating tanks. This controlled environment enhances texture and depth while maintaining clarity and floral integrity. After fermentation, the coffee is slow-dried on raised beds, a process that stabilises the cup and amplifies complexity. The result is a Gesha that retains its ethereal florals while gaining an elegant creaminess and layered acidity.

WHY WE LOVE IT

This ASD Gesha from the Falda Lot within the Elida Estate captures everything we love about modern Panamanian coffee. The interplay of bergamot / Earl Grey, black tea, orange, and jasmine feels timeless yet vibrant. A truly sophisticated, expressive and memorable cup from one of the world’s most celebrated estates.

Flavour Notes: Honeysuckle, Earl Grey, Orange, Jasmine

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.