The World's Top Coffee Estate: Introduction to the Characteristics of Elida Estate Coffee ASD Natural Processing Method

In specialty coffee, most varieties are Arabica, and among them, Geisha coffee is widely recognized as the most noble coffee bean. At FrontStreet Coffee, we introduce customers to the uniqueness of Geisha. When discussing coffees from the same origin region, washed processing typically represents the main flavor profile of the bean, while natural processing adds aroma on top of the washed base. For Blue Mountain, we recommend washed processing; for aromatic beans, we recommend natural processing, such as Geisha. Geisha is also a specialty coffee that never fails to make FrontStreet Coffee's bean list.

The Origin of Geisha Coffee

Geisha coffee beans are also known as "Geisha" (the same term as Japanese geishas), but they don't originate from Japan. The name comes from the fact that they grow in the Gesha mountains of Ethiopia, which sounds identical to the traditional Japanese "Geisha" when pronounced. However, in recent years, the Chinese transliteration has predominantly been "瑰夏" (Guìxià).

The Geisha variety was discovered in the Gesha forest of Ethiopia in 1931 and then sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania. In 1953, Costa Rica introduced the variety, and Panama received it in the 1970s when Mr. Francisco Serracin from the Tumba Siete farm obtained seeds from Costa Rica's CATIE and began growing Geisha coffee.

Although the original homeland of this coffee bean is Gesha Mountain in southwestern Africa, after being introduced to Panama, it wasn't popular among coffee farmers due to its low yield. It wasn't until Panama's La Esmeralda estate made this coffee bean shine at the 2004 Panama cupping competition that Geisha's reputation began to spread far and wide! Another reason is that Geisha coffee production is relatively scarce, so when people equate price with quality, our Geisha coffee instantly became a legend.

Characteristics of Geisha Coffee

Geisha coffee beans possess a beautiful blue-green color, typically referring to washed beans with a jade-like warm texture. The beans are slender in shape and have aromas of fresh grass, peach, berries, and the unique milk-sweetness characteristic of oolong tea that most coffee beans lack. It seems that aroma and flavor require associative thinking, but the subtle tea notes are something we can clearly perceive.

Although some say that Yirgacheffe tastes similar to Geisha coffee, the charm contained in Yirgacheffe is not as rich as that of Geisha. However, Geisha coffee has its own unique flavor characteristics. Geisha coffee always features clear floral notes and bright, clean citrus acidity. But Geishas from different regions have their own unique flavors, with differences possibly stemming from growing regions or processing methods.

Since Geisha also exhibits different flavor expressions, FrontStreet Coffee will explore the flavors of several Panamanian Geisha coffees.

Panamanian Geisha

Elida Estate is located in the town of Boquete, a renowned coffee growing region in Panama. Elida Estate is situated at high altitude, with even part of it located within the Volcan Baru National Park reserve. Baru is one of the highest volcanoes in Central America and Panama's only volcanic terrain. With excellent growing conditions at an altitude of approximately 1670-1825 meters, Elida primarily cultivates three varieties: CATUAI, GEISHA, and CRULLO.

The Geisha Green Tip Natural coffee beans grown at Elida Estate won the Geisha Washed category championship at the 2016 "Best of Panama" (BOP) green bean auction, receiving an incredible score of 94.15 from international judges. This not only set the highest score in BOP history but also set a record for the highest price ever paid for Geisha Washed beans at BOP, with the green beans selling at approximately NT$9,000 per pound at the international auction. The 2016 All Japan Barista Champion also used coffee beans from Elida Estate to win.

FrontStreet Coffee: Panama Elida Estate
Country: Panama
Region: Boquete
Altitude: 1850M
Processing: Washed
Variety: Geisha
Flavor Description: Citrus, honey, berries, green tea, with a round and smooth mouthfeel.

However, when mentioning post-processing methods at Elida Estate, FrontStreet Coffee must mention ASD, which has become particularly popular in recent years.

ASD stands for Anaerobic Slow Dry, which translates to anaerobic slow drying natural processing. It was first proposed by Mr. Wilford, owner of a famous Panamanian coffee estate. The process involves taking hand-picked, fully ripe coffee cherries, after an initial round of washing and sorting, placing them in sealed tanks for anaerobic fermentation for 3-7 days, and then removing the fermented coffee cherries.

By controlling the "drying rate" to enhance the activity of specific microorganisms, thereby controlling the type and degree of fermentation to some extent - this is the specialty of current estate owner Wilford Jr. After the coffee cherries complete fermentation, they undergo drying. If continuous sunlight can be maintained, drying typically takes 10-20 days. This method allows the moisture inside the fruit to gradually dissipate and enhances better floral and tropical fruit notes in the coffee.

The low-temperature slow drying natural processing method requires producers to invest more time and effort. Under the nurturing of time, slow drying allows coffee cherries to develop optimal water activity during this process. On one hand, this leads to better flavor development, and on the other hand, the green beans can be stored longer during the harvest season cycle. However, this method not only depends on favorable weather conditions but also extends the production time required for each batch, increasing the cost of green beans.

Panama Elida Estate

Panama Elida Estate
Region: Boquete, Panama
Estate: Elida Estate
Altitude: 1900 meters
Variety: Geisha
Processing Method: Anaerobic Fermentation Low-Temperature Slow Drying Natural
Recommended Brewing Method: Pour-over
Dripper: Hario V60
Water Temperature: 90-91°C
Grind Size: Medium-fine (BG 5R: 58% pass-through rate on China standard #20 sieve)
Coffee-to-Water Ratio: 1:15

Technique: Segmented extraction. Use 15g of coffee, bloom with 30g of water for 30 seconds. Pour in small circular motions to 125g in segments. When the water level drops to just before exposing the coffee bed, continue pouring to 226g and stop. When the water level drops to just before exposing the coffee bed again, remove the dripper. (Timing starts from bloom) Total extraction time is 1'50".

Flavor: Aromas of subtle fermentation and floral notes, with grapefruit, lemon, and guava flavors upon entry. The mid-palate carries honey sweetness, with a black tea finish.

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