Panama Elida Estate Coffee Cultivation History and Story | Elida Geisha Coffee Bean Flavor Characteristics Description

The Legacy of Elida Estate: A Journey Through Panama's Premier Coffee Terroir

In 1918, Robert Lamastus, born in Kentucky, USA, established Elida Estate near the Baru Volcano in Boquete, Panama. The estate's name carries special significance, as Mr. Robert named it after his wife, a detail often emphasized when introducing Elida Estate.

After establishing the estate, Mr. Robert focused on the production and cultivation of high-quality coffee. His passion for coffee seemed to be imprinted in his bloodline, continuing through generations. Today, Elida Estate has passed to the fourth generation of the Lamastus family, with each generation expressing their passion and dedication to coffee in different ways. In recent years, the Lamastus family acquired a new high-altitude estate—Trompo Estate—marking it as the fifth estate under their family's ownership.

The Three Producing Estates of Panama

Although the Lamastus family owns five estates in Panama, currently only three are producing coffee. Each of these three estates is a renowned and prestigious Panamanian coffee farm! Besides our featured Elida Estate, the others are: Don Pepe Estate and Luito Estate. Because the three estates are located in vastly different regions, the terroir environment for coffee cultivation varies significantly. These very differences allow each estate to produce coffee with distinctive characteristics.

Elida Estate: The Crown Jewel

Returning to Elida Estate itself, it is the largest and highest-altitude farm among the three estates, covering an impressive area of 65 hectares! However, while its total area is vast, the usable area for coffee cultivation is considerably smaller. This is because more than half of Elida Estate lies within the Baru Volcano National Park, where all trees are strictly protected from felling as part of this nationally preserved natural environment.

Consequently, of the 65 hectares, only 30 hectares can be used for coffee cultivation. Despite this, the excellent growing conditions (microclimate, volcanic soil, pristine environment) and high altitude provide a solid foundation for Elida coffee's exceptional flavor. Of course, this is inseparable from the Lamastus family's strict and meticulous care at every stage of coffee harvesting and processing. It is precisely because of this dedication that coffee from Elida Estate leaves an unforgettable impression with an endless aftertaste.

Coffee Varieties and Cultivation

Over the years, Elida Estate has primarily cultivated three varieties: the traditional Typica, the newer generation Catuai, and the current coffee king—Geisha. Elida Estate was also among those impressed by the stunning Geisha that brought Hacienda La Esmeralda to prominence at the BOP (Best of Panama) in 2004. Consequently, third-generation estate owner Wilford Lamastus, like other estate owners, embarked on the journey of Geisha cultivation. In the following year of 2005, both Elida Estate and Don Pepe Estate began their Geisha cultivation.

It's worth noting that Elida Estate pays careful attention to the distribution of different varieties. Catuai is planted in areas below 1,650 meters, while Geisha is cultivated at higher elevations. The higher the cultivation altitude, the more challenging the temperature conditions. Although this may extend Geisha's growth cycle, it allows the beans to accumulate more flavorful compounds.

The Seven Lots of Elida Estate

Because the estate is situated on steep mountain slopes with varying elevations and extensive area, Elida Estate has been divided into seven lots. From bottom to top, they are: Plano Lot, Falda Lot, Aguacate, Aguacatillo, Vuelta (the lot that produced this year's winning Geisha), Loma Centro, and Torre Lot (the most award-winning lot). Due to differences in altitude and climate between lots, coffee produced from different lots exhibits distinct characteristics.

Meticulous Harvesting and Processing

Because third-generation estate owner Wilford Lamastus pursues higher quality standards for coffee, he spares no expense in investing significant manpower and time to achieve perfect coffee quality. When coffee cherries ripen to a wine-red color, workers mobilize quickly to harvest them, then immediately transport the coffee beans to the processing plant. Since the processing plant is located at the bottom of the estate, the time from cherry picking to processing is less than half a day. This approach prevents coffee cherries from undergoing premature fermentation in bags during extended transport times—in other words, reducing unstable factors that could affect quality.

Innovative Processing Methods

When it comes to Elida Estate's coffee processing methods, besides traditional natural, washed, and honey processing, they also engage with anaerobic processing methods. As third-generation estate owner Mr. Wilford Lamastus mentioned in interviews, as long as the processing method doesn't mask Geisha's inherent coffee flavors, it's worth trying. That's why we often see actively participating anaerobic-processed Elida coffee in major coffee competitions.

Unique Natural Processing Approach

Speaking of natural processing, although Elida Estate uses conventional methods, they have made certain adjustments to the process. For instance, their natural processing!

Traditional natural processing involves drying coffee cherries to a specified moisture content range, followed by hulling. However, Elida Estate also piles up the coffee cherries to a certain thickness before beginning the natural drying process! The advantage of this approach is that it extends the drying time of coffee cherries, allowing the beans themselves to undergo more fermentation, thereby transforming into richer flavor compounds.

FrontStreet Coffee's Elida Estate Natural Geisha

Because FrontStreet Coffee also wanted to taste the delicious flavors from this champion estate, they acquired a batch of FrontStreet Coffee's Elida Estate natural processed Geisha! This FrontStreet Coffee natural Geisha comes from the Falda lot at 1,750 meters elevation in Elida Estate. Because the English name "Falda" sounds similar to the Chinese pronunciation of "fādá" (meaning prosperous), the Falda lot earned the nickname "prosperous lot." This FrontStreet Coffee Elida natural Geisha has medium size and density, so it absorbs more heat during the roasting process, and the Maillard reaction proceeds relatively quickly. Therefore, FrontStreet Coffee uses a slower pace for "cooking" to allow this FrontStreet Coffee natural Geisha to perfectly develop rich floral and fruity notes.

FrontStreet Coffee: Panama · Elida Estate Geisha
Country: Panama
Region: Boquete
Altitude: 1,750 meters
Variety: Geisha
Processing: Natural
Grade: SHB

Tasting Notes

Flavor: Pomegranate, honey peach, white floral notes, grape, black tea

After FrontStreet Coffee's Panama Elida Estate natural Geisha completed roasting and rested for 8 hours, FrontStreet Coffee immediately conducted a cupping. This FrontStreet Coffee Elida Geisha also displayed rich white floral notes. The overall sweetness is extremely high, with aromas of pomegranate and honey peach! Not only that, but it also features rounded grape acidity, silky texture, and a finish with distinct tea-like notes. Then, as the temperature decreases, the honey peach sweetness transforms into apricot, with increasingly full-bodied juice-like qualities—very pleasant!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473