Panama Elida Aguacate Geisha Natural

We’re thrilled to share Panama Elida Aguacate Geisha Natural, a special Aguacate lot from the renowned Lamastus Family’s Elida Estate. This exceptional Geisha opens with fragrant jasmine and juicy watermelon, followed by bright Korean pear and delicate undertones of violet, red grape, cantaloupe, and lemongrass. The result is an expressive, elegant cup that showcases the remarkable character of high-grown Panama Geisha.

The Aguacate micro-terroir sits at an impressive 1,900–1,950 meters above sea level, near the border of Volcán Barú National Park. Here, rich volcanic soils, cool temperatures, misty conditions, and surrounding native cloud forest create an extraordinary environment for coffee. Cold nights slow the ripening of the cherries, extending maturation and allowing sugars and complexity to develop within the fruit. These distinctive growing conditions contribute to the vibrant aromatics, structured acidity, sweetness, and long, perfumed finish for which Elida Estate coffees are known.

After harvest, the ripe cherries undergo Elida Estate’s Classic Natural process. Burgundy-red cherries are rested overnight before the whole fruit is placed on raised drying beds for approximately 20–35 days. With no added fermentation, the process relies simply on time, air, and the natural sugars within the cherry to develop the coffee’s layered character while preserving the clarity and elegance of the Geisha variety.

Elida Estate and the Lamastus Family have earned international recognition for their award-winning coffees. In 2025, their Elida Geisha Aguacatillo achieved a record-breaking auction price of $6,034 per pound, further cementing the estate’s reputation for producing some of Panama’s most celebrated coffees. Panama Elida Aguacate Geisha Natural offers an opportunity to experience that same dedication to terroir, meticulous processing, and exceptional quality in every cup.

ABOUT THE ESTATES
Lamastus Family Estates is a fourth-generation Panamanian coffee family. The story begins with Robert Louis
Lamastus, who founded Elida Estate on the slopes of the Barú Volcano in 1918; Amado Boutet established the
family's Boquete roots in 1925; and Luito Lamastus planted the newest generation of Geisha in 2014. Today the
family farms five estates — Elida, El Burro, Luito Geisha, Cliff Geisha and Trompo Geisha — across four distinct
micro-climates in the Boquete highlands, reaching elevations of up to 2,200 masl. Each estate is unique, characterized
by its own microclimate, microorganisms and terroir — five Geisha estates, each biodiverse and irreplaceable.

ELIDA ESTATE (1918)
Approximately half of Elida Estate lies within the Volcán Barú National Park, a protected ecological reserve and
sanctuary for exotic plants, birds, butterflies and mammals. The Barú Volcano is one of the highest in Central America
at 3,475 m / 12,475 ft, spanning 14,000 hectares with seven distinct climate zones. Elida grows coffee from 1,670 up
to 2,200 masl — the highest cultivated ground in the region — under conditions that are truly unique in the world:
ultra-high elevation, rich volcanic soils, a singular microclimate, low temperatures, beneficial microorganisms and native coffee yeasts, fog and mist during the dry season, and surrounding virgin-native cloud forest.

Night temperatures — at times below 10 °C / 50 °F in the highest sections — extend the ripening period and slow the
maturation of the fruit. The longer the fruit takes to mature from flowering to harvest, the greater the potential for
exceptional cup quality: this extended ripening allows delicate sugars and aromatic compounds to develop fully —
especially the nuanced and distinctive characteristics of Geisha. Innovation in processing and precision drying are
fundamental to the Lamastus philosophy, combined with four generations of experience and over 100 years of
heritage.

The Aguacate micro-terroir sits at an impressive 1,900–1,950 meters above sea level, near the border of Volcán Barú National Park. Here, rich volcanic soils, cool temperatures, misty conditions, and surrounding native cloud forest create an extraordinary environment for coffee. Cold nights slow the ripening of the cherries, extending maturation and allowing sugars and complexity to develop within the fruit. These distinctive growing conditions contribute to the vibrant aromatics, structured acidity, sweetness, and long, perfumed finish for which Elida Estate coffees are known.

After harvest, the ripe cherries undergo Elida Estate’s Classic Natural process. Burgundy-red cherries are rested overnight before the whole fruit is placed on raised drying beds for approximately 20–35 days. With no added fermentation, the process relies simply on time, air, and the natural sugars within the cherry to develop the coffee’s layered character while preserving the clarity and elegance of the Geisha variety.