stoa coffee
TANAT - Elida- (Panama, Geisha, Anaerobic Natural Slow Dry)
TANAT - Elida- (Panama, Geisha, Anaerobic Natural Slow Dry)
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| Producer |
Elida Estate, Wilford Lamastus |
|---|---|
| Variety |
Geisha |
| Process |
ASD – Anaerobic Slow Dry |
| Score |
92 |
| Roasting |
Filtered |
Roast date: Sep 15, 2025
Tasting note:Violet - Blackberry - Dragon Fruit - Kiwi - Cherry
This coffee comes from one of the highest plots of the Elida farm (between 1,885 m and 1,900 m), Aguacate, just like the Vuelta plot, which won the BoP in 2024. It offers intense notes of violet, accompanied by blackberry and dragon fruit juice, with an acidity reminiscent of kiwi and a slightly cherry aftertaste.
The perfectly controlled “slow dry” anaerobic fermentation process intensifies the clarity and precision of the aromas, developing a cup that is elegant, luminous and structured.
Lamastus
Lamastus Family Estates: Four generations of excellence.
Founded in 1918 by Robert Louis Lamastus, a former soldier from Kentucky, Elida Estate is located on the slopes of Volcán Barú, near the Panama National Wildlife Refuge.
Today, Lamastus owns three iconic properties:
Elida Estate: one of the highest coffee farms in Panama (1,700 to 2,060 m above sea level).
El Burro Estate, Luito Geisha Estates (and the recently established Lulo Estate) complete a complex cultivated on rich volcanic soils and an optimal microclimate.
In 2024, Elida Estate won the Geisha Natural category of the Best of Panama, with one lot selling at a private auction for $10,013 per kilogram, breaking the world record.
With seven Best of Panama wins, Lamastus holds the second-best record in the competition's history, and four Panama Cups, the most ever won.
ELIDA
The iconic Lamastus farm
Located in Alto Quiel, near Boquete, on the slopes of Volcán Barú in Panama, Elida is the highest farm in the country, rising between 1,700 and 2,060 m, with coffee production concentrated between 1,700 and 1,950 m.
The total area is 65 hectares, of which 35 ha are cultivated (mainly Geisha, Catuaí and some Typica); the rest is a forest reserve, integrated into the Volcán Barú National Park reserve.
The coffee is grown in a primary cloud forest microclimate, benefiting from natural shade cover, with rich volcanic soil and high biodiversity.
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