Lamastus Finca Elida ASD Washed Gesha by Lamastus Family, Panama

“Finca Elida continues to redefine what modern washed Gesha can taste like. The Lamastus family combines precision, patience and experimentation in a way very few producers can. This ASD Washed lot is intensely expressive, yet incredibly clean and refined. One of those coffees that keeps unfolding as it cools.”
/ Oskar Garberg

Producer: Lamastus family

Farm: Finca Elida

Lot: Vuelta

Origin : Boquete, Panama

Variety : Gesha

Process : ASD Washed

Drying: Dark Room Dried 45-60 days

Tasting description: Delicate floral aromas of jasmine and orange blossom. Vibrant sweetness of strawberry and cherry with a soft touch of honey peach. The mouthfeel is elegant while the complexity is lifted further by subtle whispers of jasmine and green tea creating a velvety finish.

Processing:

ASD (Anaerobic Slow Dry) Washed processing for Gesha at Panama's Finca Elida is an innovative technique pioneered by the Lamastus family. It combines oxygen-deprived (anaerobic) fermentation in sealed tanks with a slow, temperature-controlled drying process to create an intensely fruity, floral, and deeply complex cup while maintaining the clarity of a washed coffee.

The ASD Washed process at Finca Elida incorporates the following stages:

• Anaerobic Fermentation: Hand-picked, perfectly ripe Gesha cherries are pulped to remove the outer skin, but the coffee seeds remain encased in their sticky, mucilage-rich pulp. These are placed into sealed stainless steel tanks, often utilizing the farm's custom-built rotating "Reactor Fermenters" (RF) for up to 5 days. This prevents oxygen from entering, forcing the coffee to ferment in its own natural sugars and juices.
• Washing: Once the specific fermentation time is complete, the coffee is thoroughly washed with clean water to remove all remaining mucilage before drying.
• Slow Drying (SD): Unlike standard washed coffees that take 10 to 15 days to dry, the beans are slowly dried on raised beds for an extended period, which can last up to 60 days. To achieve the highest level of precision, this often happens in the farm's Dark Room Dried (DRD) facilities—temperature and humidity-controlled environments.

The Result:

The combination of anaerobic fermentation and slow, prolonged drying forces the deep tropical flavors of the coffee fruit into the seed. When finished, the resulting Gesha retains the signature delicate florals (like jasmine and bergamot) and clean acidity of a washed coffee, but is elevated by explosive notes of tropical fruits, peach, and a syrupy, complex body.

The Lamastus Family Estates stands as a beacon of tradition and excellence in the world of specialty coffee. For over 100 years, this iconic family has cultivated exceptional coffee in the volcanic soils of Boquete, Panama. At the heart of their legacy is Elida Estate, a stunning farm perched high in the Baru Volcano National Park, a UNESCO-protected cloud forest. With elevations soaring up to 2,500 metres, this pristine environment creates the perfect terroir for some of the world’s most celebrated coffees. Known for their dedication to quality and innovation, the Lamastus family has earned global acclaim, and their coffees regularly achieve record-breaking results at prestigious auctions.