Moonwake Coffee Roasters - Elida Estate Plano Lot - Wilford Lamastus - ASD RF3D Natural Gesha | Panama
Description
Panama — Wilford Lamastus Elida Estate Plano Gesha (ASD RF3D Natural)
Tastes Like — 🍈 Lychee • 🍓 Strawberry • 🍑 Yellow Peach • 🌺 Hibiscus
DETAILS
- Producer: Wilford Lamastus
- Farm: Elida Estate, Plano micro-terroir
- Region: Boquete, Panama
- Varietal: Gesha
- Process: Anaerobic Slow Dry (ASD), 3-Day Reactor Fermentation (RF3D)
- Elevation: 1,685–1,700 masl
INTRO Another exceptional Gesha from the Lamastus family's Elida Estate, this time showcasing one of their newest processing approaches — an Anaerobic Slow Dry from the Plano micro-terroir. Rather than redefining the coffee, the process elevates its natural qualities, adding intensity and complexity while remaining remarkably clean and transparent. The cup opens with a vibrant interplay of lychee and strawberry, settling into sweet yellow peach with delicate hibiscus florals throughout. In the cup: lychee, strawberry, yellow peach, and hibiscus.
THE PRODUCER Approximately 70% of Elida Estate lies within Volcán Barú National Park, a protected ecological reserve on a volcano reaching 3,475m across 14,000 hectares and seven distinct climate zones. Elida grows coffee at 1,670 to 2,200 masl, under conditions unique in the world — ultra-high elevation, rich volcanic soils, a distinct microclimate, beneficial microorganisms, unique coffee yeasts and fungi, seasonal fog and mist, and surrounding virgin native cloud forest. Night temperatures in the highest areas sometimes drop below 10°C, extending the production period and slowing fruit ripening — crucial for exceptional bean development.
Plano is one of Elida Estate's distinguished micro-terroirs, situated between 1,685 and 1,700 masl.
THE PROCESS This natural lot uses the Anaerobic Slow Dry (ASD) method: whole burgundy-ripe cherry is sealed in an anaerobic tank for three Reactor Fermentation Days (RF3D), then dried slowly and under careful control.
The three-day sealed reactor fermentation is the defining step — this extended, oxygen-restricted ferment builds remarkable depth, intensity, and layered fruit character, while the slow dry that follows locks in clarity and sweetness, keeping the cup clean and transparent.
THE CUP Expressive yet refined — a vibrant interplay of lychee and strawberry opens the cup, creating a lively, layered acidity that gradually settles into sweet yellow peach through the middle. Delicate hibiscus florals weave in and out throughout, adding lift without ever dominating.
Flavour Notes 🍈 Lychee 🍓 Strawberry 🍑 Yellow Peach 🌺 Hibiscus
