Geisha Coffee Panama Introduction to Elida Estate Coffee Beans

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FrontStreet Coffee Elida Estate Geisha Introduction

Elida Estate belongs to owner Wilford Lamastus, who cultivates three varieties on this estate, including Typica, Geisha, and Catuai. The nursery area raises seedlings of these varieties. The journey to the estate is beautiful, and at 1,700 meters altitude, the air becomes cold and crisp, like walking through high mountains enjoying a forest bath while breathing very fresh air. The terrain at 2,000 meters is steep and rugged. After crossing the ridge line to reach the saddle area, there's a surprisingly flat, open space where the terrain can shelter from the howling mountain winds—perfect for growing Geisha!

Baru is a young volcano with an altitude exceeding 3,400 meters, belonging to the active volcano category. Surrounding it are seven different microclimates, creating a rich and diverse ecosystem. The diverse microclimates have both advantages and disadvantages for coffee cultivation. However, for Elida, her flavor is more intense and aromatic than most Panama beans, with black berry aftertaste and complex mouthfeel, making her extremely beloved by connoisseurs.

However, high altitude also has disadvantages. For example, Elida's average coffee cultivation altitude exceeds 1,700 meters. The high altitude combined with low nighttime temperatures means coffee takes five years from planting to harvest—an extremely long waiting period. Once the harvest season begins, coffee maturation often exceeds one month. If abnormal weather occurs before maturity—such as typhoons, heavy rain, or other irresistible factors—significant losses are inevitable. However, because the beans are not yet mature and quality standards must be maintained, the refusal to harvest early leads to drastically reduced yields. The risks are actually much greater than for low-altitude estates.

Since 2006, Elida's selected batches have consistently ranked among the best Panama winning batches year after year, with prices becoming increasingly precious. Among Central American estates, Elida should be considered the one with the most "Kenyan black berry notes." Her black berries and persistent complex fruit flavors often leave people full of praise. What also draws judges to Elida is her unique "umami"—a term that comes from "Umami." Currently, many experts include "umami" as the fifth basic taste (sour, sweet, bitter, salty, umami). The effect of umami is similar to monosodium glutamate—it enhances flavor or is found in foods used to make stock, such as dried shiitake mushrooms, aged cheese, and kelp, where umami can be detected. The umami in coffee is related to good "aftertaste"—for example, having a long and pleasant aftertaste after sipping is all part of the umami experience.

Hollow Filter Cup

The hollow filter cup features a mesh-like skeleton structure. During brewing, the coffee bed's exhaust is smoother, extraction doesn't easily clog, and water flow is unimpeded. When brewing coffee, water can flow down from all sides, reducing the risk of over-extraction.

Parameters & Technique

Dose: 15 grams; Medium-fine grind (BG 5R: 58% pass-through rate on China standard #20 sieve); Water temperature: 90°C; Ratio: 1:15; Use 28g of water for 30-second bloom, then small stream center pour to 128g. When water level drops to just before exposing the coffee bed, continue pouring to 229g. Remove filter cup when water level drops to just before exposing the coffee bed. (Timer starts from bloom) Extraction time: 1'51".

Flavor

Faint fermentation aroma, with lemon, grapefruit, cream, and honey flavors upon entry. Oolong tea sensation in the finish, with distinct juiciness.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473