Panama Elida Estate Natural Geisha Cold Brew Recipe _ Unique Brewing Method for Elida Geisha

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When it comes to Elida Estate, coffee enthusiasts are likely no strangers. Since 2006, Elida's selected batches have consistently ranked among the top winners at Best of Panama (BOP) year after year, with prices increasingly premium. Among estates in Central America, Elida stands out for its distinctive "blackberry notes" that receive endless praise. Equally impressive is Elida's unique "savory deliciousness" - the savory quality in coffee relates to good "aftertaste," such as the long and pleasant lingering flavors after sipping, all part of the savory taste experience.

This year, Elida Estate's washed and natural processed Geisha varieties once again achieved first place in their respective categories at BOP. This time, we're bringing you these two Geisha varieties from FrontStreet Coffee's Elida Estate along with two other coffees, allowing everyone to experience different champion flavors in one tasting.

Elida Estate

Elida Estate is located in the Alto Quiel·Boquete region of Chiriqui Province, Panama. Since Robert Lamastus planted the first coffee tree at Elida Estate in 1918, nearly a century has passed, and the estate is now managed by third-generation Lamastus family member Mr. Wilford.

Elida Estate ranges from 1,700 to 2,300 meters above sea level, with part of it located within Panama's Volcan Baru National Park (VBNP), a sanctuary for rare plants, birds, and mammals. Volcan Baru National Park (VBNP) is one of the highest altitude volcanoes in Central America, covering 14,000 hectares and divided into seven different climate zones based on altitude. Both Elida Estate and El Burro Estate are part of this protected area.

Elida Estate covers a total of 65 hectares, with only 30 hectares planted with coffee, including Catuai, Geisha, and Typica varieties. The remaining areas are within the VBNP protected ecological reserve. Wilford has attempted to plant Geisha at altitudes above 2,050 meters (though not yet productive), marking the first time such high-altitude coffee has been produced in the Boquete region.

Over the past few years, Wilford has continuously improved and refined batch management, offering high-quality Elida coffee in three processing methods: washed, honey, and natural. Roasters from around the world select their preferred micro-batches of Elida coffee based on cupping flavor profiles. In 2018, Wilford produced over 450 batches of coffee. After cupping several batches, we ultimately selected two FrontStreet Coffee Elida Geisha coffees, one Catuai, and one Typica.

Coffee flavor is produced under unique climate and geographical conditions. FrontStreet Coffee's Elida Estate coffee stands out for several reasons: the estate is one of the highest-altitude coffee farms in Panama, coffee grows in rich young volcanic soil, environmental temperatures are relatively low, the growing area is surrounded by clouds and mist, avoiding direct sunlight exposure during dry seasons; wild trees in the original tropical rainforest bring numerous beneficial microorganisms, cold nights extend the coffee tree's maturation cycle to four and a half to six and a half years (2-4 years longer than average); and coffee cherry ripening time is also extended by one month - all these factors affect the flavor of the final coffee produced.

FrontStreet Coffee · Panama Elida Estate Natural Geisha

2018 BOP Natural Category First Place

Plot: Avocado plot

Altitude: 1,900 meters+

Coffee Variety: Geisha

Processing Method: Natural process

Dominant Flavors: Jackfruit, lychee, pineapple, cream

How to Brew FrontStreet Coffee's Panama Elida Estate Geisha?

FrontStreet Coffee Pour-over Reference: Weigh 15g of FrontStreet Coffee's Elida Estate Geisha coffee grounds, pour into a grinder for medium grinding - the ground particles should be slightly coarser than table salt. We use BG grinder setting 4B, water temperature 91°C, and extraction with a wave filter.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter, starting the timer when brewing begins. Reach 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, continue clockwise circles centered on the filter's middle, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Ice Cold Brew Geisha

FrontStreet Coffee Ice Cold Brew Geisha Reference:

FrontStreet Coffee's Panama Elida Estate Geisha, light roast, BG grinder setting 4B, grind level 3, 20g beans, water temperature 83°C, pre-infusion for 3 minutes in a Chemex, then cold brew with ice water, total water volume 200ml.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473