Lot GNEP-01: ELIDA GEISHA GREEN TIP NATURAL

ELIDA ESTATE WON BACK-TO-BACK the 2019 Best of Panama (BOP) competition with both of our geishas and again breaking our own records of 2018. This 2019 BOP the EGNASD 95.25pts (a new BOP record) and the EGW 95.0pts (also a new record)
The ultra-high elevation ELIDA ESTATE Farm goes from 1,700m to 2,060m, part of it is located within the Volcan Baru National Park VBNP (www.lamastusfamilyestates.com ), a protected ecological reserve and sanctuary for exotic plants, birds and mammals. The farm has a total of 65ha of which 40ha are planted with: Catuai, Geisha and a bit of Typica, the rest is private forest reserve or is inside the VBNP

The BOP-2019 winning lots (also in 2018) came from LA TORRE LOT, a very special lot that meets all the requirements of one of the best Terroir for Geisha in the world .

For several years, we have offered the third-wave coffee roaster our super-especial Elida coffees: Washed, Honey and Natural and this year, after much experimentation for years, this 2019 we mastered our NATURAL-ASD (Anaerobic Slow Dry) process with tremendous success fetching 95.25 pts at the BOP competition and breaking (our own) world record. We have not finished harvesting and we will end in a month designing this 2019 over 500 different lots; mainly Natural and NATURAL-ASD.

THE TERROIR:

The coffees are produced under a unique climate, soil and location for several reasons: the farm is located at a very high elevation (one of the highest coffee farms in Panamá), in between the Caribbean (35km to the north) and the Pacific (55km to the south), it is grown in rich young volcanic soils, the temperatures are low, there is lots of fog and mist during the ripening season, greatly slowing down the ripening, therefore slowly developing all the exotic attributes of the variety, GEISHA in this case. The coffee trees are surrounded by virgin rainforest populated by a great number of beneficial microorganisms: yeasts, bacterias, etc.

Very cold (for coffee) nights allow the trees to spend 4 1/2 to 6 ½ years to produce (2-4 years longer than average), extending the ripening time by a month—which is reflected in the development of the bean’s rich flavor profile. All of these unique growing conditions show in a distinguished cup.