Lamastus family (Elida)

Description

Tastes Like: Strawberry, Yellow Peach, Red Florals

Origin: Loma Lot, Elida Estate, Chiriqui, Panama

Variety: Gesha

Producer: Lamastus Family

Elevation: 1,875-2,000 masl

Process: Anaerobic Slow Dried then fermented in sealed tanks with Mosto for one day then dried in the Dark Room

Elida Estate, Loma Lot

Elida Estate is part of Lamastus Family Estates in Alto Quiel, Boquete, in Panama’s Chiriquí highlands. The Lamastus family has grown coffee here since 1918. The estate lies partly within Volcán Barú National Park, with coffee growing among volcanic soils and surrounding native cloud forest.

The Loma selection is listed at 1,875–2,000 masl. Its lot identifier is EGN ASD PD NY RF1D DRD LOMA 200326. Cool temperatures, volcanic soils, and surrounding forest provide the growing setting for this Gesha.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. Panamanian Gesha is valued for its high cup-quality potential at altitude and often shows delicate floral and stone-fruit aromatics. Cultivation, harvest, processing, and roasting all shape how those characteristics appear in the final cup.

Processing

This natural preparation combines an oxygen-restricted whole-cherry stage, a one-day fermentation with mosto, and dark-room drying. Mosto is the liquid released from coffee cherries during fermentation; RF1D identifies one day in the Reactor Fermenter.

Lamastus's Reactor Fermenter is a sealed, rotating stainless-steel vessel that distributes liquid around the coffee. Dark Room Drying, or DRD, uses fans and dehumidifiers in an enclosed room to manage moisture removal. It describes the drying environment, rather than a separate fermentation method.

Text from Hydrangea Coffee Roasters' listing.