This coffee is a MONDAY ROAST
Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. Monday roasts are only roasted on Mondays.
As seen on “Billions”, setting the world record price of over record auction sold $6,034 /lb for coffee, Klatch is proud to once again offer the multi award-winning Lamastus Family Estate Geisha, (Elida Geisha Aguacatillo). Panama Elida ASD Natural Geisha cupping with an aroma of watermelon on dry, flavor notes of candied watermelon, jasmine, and finishes with stone fruit. Other undertones of plum, sweet creamy caramel, black cherry, pear and chocolate notes come through over time, white peach, finishing with raspberry; Mike scores Elida at 90.5 points.
Awards: Elida Estate won the top three geishas and the Panama Cup—Best Coffee Producer of the Year at Best of Panama (BOP) 2022. Additionally, the BOP- 2020 EGN ASD, in 2019 and 2018, came from LA TORRE LOT, a very special lot that is known as one of the best terroirs for Geisha in the world. Elida Estate is a 2X Best of Panama (BOP) Awarded Natural Geisha, as well as Top Auction Price Winner in both 2019 and 2018. Two months prior to the auction, Best of Panama hosted a competition where it earned a score of 95.25/100. Our Klatch Coffee CEO and Roastmaster, Mike, had the honor of being one of the 21 judges for the event, which drew coffee connoisseurs from all over the world. World Renown Coffee Review awarded the Panama Geisha Natural 97/100 points in 2019.
Lamastus Family Estates is a group of farms that were founded by Robert Lamastus in 1918, by Amando Boutet in 1925, and Luito Lamastus in 2014. These farms make up a group of four estates: Elida Estate, El Burro Estate, Luito Geisha, and Sendero Geisha (which is not producing yet).
All of the farms are located in different areas of the highlands of Boquete, Panama, making each one different with its unique terroir, also known as microclimate.
Around half of the Elida Estate farm is located within Volcan Baru National Park (VBNP), a protected ecological reserve and sanctuary for exotic plants, birds, butterflies, and mammals like the tropical tiger. The Baru volcano is one of the highest volcanoes in Central America, at 3,475 masl, with an area of almost 35,000 acres and 7 different climate zones. This coffee is grown at elevations ranging from 1670-2060 masl, and benefits from the National Park’s unique terroir.
High elevation, rich volcanic soils, unique microclimate, low temperatures, microorganisms beneficial to coffee, and unique coffee yeasts and fungi all contribute to the unique flavor profile of our Elida Plano. Fog and mist during the dry season, the virgin-native cloudy rainforest that surrounds the coffee trees, and low temperatures at night (in the highest part below 50℉) elongate the production period of the tree and the ripening of the coffee fruit, which is a crucial attribute for the development of the bean, creating a distinguished and unique cup.
For more on how elevation or altitude impact the taste of coffee, see our blog.
In the Anaerobic Slow Dry (ASD) Process, the “A” stands for: Anaerobic inoculation or fermentation, which in this case means we let the carbon dioxide emitted by the fruits out of the tank, and don’t let any oxygen in. The whole coffee fruit goes through a six day fermentation process in an anaerobic tank. After day six, the fruit goes onto drying beds for more than 30 days. The “SD” stands for Slow Dry. Any drying period over 30 days is considered a slow dry.
Fun fact about the anaerobic process: The coffee cherries release their own concentrated liquid or coffee fruit juices in the anaerobic tanks, so after the sixth day in the tank, there is a significant amount of concentrated liquid from the coffee fruit. This liquid is full of the flavors of the variety, the terroir where the plants are located; natural yeasts, microorganisms, and bacterias. This process is similar to making grape juice, when you take a grape and separate the concentrated liquid from the seed.