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Panama Lamastus Elida Geisha Aguacate -1 Washed

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

A washed Geisha from Panama’s renowned Elida Estate, bringing together candied lemon, mandarin and lemongrass, with delicate green tea notes and a floral honey sweetness.

Coffee Expression
Fresh lemon peel, lemongrass, sugarcane and honey open the cup with a bright, zesty fragrance. As it cools, candied lemon, mandarin and passion fruit emerge, followed by delicate notes of flower honey and jasmine tea. Juicy citrus acidity meets a refined tea-like character, finishing with a smooth, honeyed sweetness. Bright acidity with gentle bitterness.

Producer
Grown by the Lamastus family at Elida Estate, located on the slopes of Volcán Barú in Boquete, Panama.

Coffee Details
Producer: Lamastus Family
Farm: Elida Estate
Lot: Aguacate-1
Region: Boquete, Chiriquí, Panama
Altitude: 1,700 to 2,000 masl
Varietal: Geisha
Process: Washed
Roast Level: Extra Light

The Story
From the Lamastus family’s Elida Estate, Aguacate-1 showcases the vibrant and delicate character of Panama’s Geisha variety through washed processing.

Grown between 1,700 and 2,000 metres above sea level on the slopes of Volcán Barú in Boquete, this coffee develops a beautiful balance of citrus brightness, floral aromatics and refined sweetness.

The washed process highlights the coffee’s clarity and delicate complexity. Fresh lemon peel and lemongrass lead the aromatics, while candied lemon, mandarin and passion fruit bring a bright, juicy character to the cup. As it cools, flower honey and jasmine tea emerge, revealing a softer, more floral and honeyed elegance.

A refreshing and expressive Geisha, defined by its zesty citrus character, delicate tea-like finesse and lingering floral sweetness.

Elevation
1750 MT, 2000 MT
Process
Washed
Variety
Geisha
Producer
Lamastus Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Elida Estate

Flavor Notes

Honey, Lemon Peel, Lemongrass, Sugarcane

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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