Intense white florals, stone fruit, structured acidity, clean, sweet!

This is a wonderful presentation of washed Panama Geisha that showcases extraordinary processing and terroir! We find an intensely floral forward presentation of white flowers, a clean and structured stonefruit acidity, and a with a long linger of honey sweetness. When cooled, the stonefruit acidity starts to take a front seat and becomes even more structured and crisp while the finish becomes even cleaner and sweeter. This is a really beautiful cup and great example of why coffee enthusiasts love Elida Estate!

We recommend you rest this coffee for at least 3+ weeks before brewing! 

From La Cabra: 

This lot is from the ‘Torre’ lot of Elida, located at 1800 masl. Torre is the top lot of Elida, located fully in the Volcan Baru National Park. Lots from Torre have consistently placed highly in the Best of Panama competition, and won outright several times.

This lot is a single day lot from the late harvest, picked on the 24th of February 2025. The cherries were picked at a very developed degree of ripeness, at a deep burgundy colour. They were then de-pulped, and fermented for 48 hours. The cool temperatures at Elida, especially at night, lead to this long fermentation, rounding out the cup profile and leading to an incredible sweetness in the cup. The coffee was then dried on raised beds for 14 days, before resting in a climate controlled warehouse until being sent to us in Copenhagen.

Recipe for Studio

Recipe for Original