Panama Geisha Flight

The world famous and award winning Lamastus Family has being producing coffee for four generations since 1918. They are now producing coffee at three  different farms: El Burro Estate, Luito Geisha Estate, and Elida Estate. BlendIn is honored to bring three brilliant geishas from the Lamastus Family Estates for you taste.

The Panama Geisha Flight contains three different geishas, 50 grams of each.

Elida Geisha Washed Torre

peach | jasmine honeysuckle | blueberry jam

1800 masl

This coffee is harvested when the color of the coffee cherries is burgundy. Once picked from the tree, the coffee cherries are pulped and then undergo fermentation for 36 to 48 hours, where night temperature are 13°C to 15°C and day temperatures are from 18°C to 20°C. Upon reaching full fermentation, the coffee is washed and then transferred to drying beds for a drying of 15 to 20 days.

El Burro Geisha Natural ASD

lavender | jackfruit | maple syrup

The “A” stands for the anaerobic inoculation or fermentation. The whole coffee cherries first undergo 6-day anaerobic fermentation in the tank. After that, the coffee cherries will be taken to drying beds for a slow drying (SD) of more than 30 days. The concentrated liquid or fruit juice being produced during the anaerobic fermentation contains natural yeast, microorganisms and bacterias that will later be used for other processing methods.

Luito Geisha Honey NY ASD

honeydew | apricot | wildflower honey

This coffee begins with the “classic” honey process where the burgundy coffee cherries are left overnight and the next morning pulped and sent to drying beds for a drying of less than 20 days. Then the coffee is inoculated for four days to undergo anaerobic fermentation. The fruit juice that came out of the previous natural ASD geisha cherries is applied in order to add natural yeast (NY). After the four days, the coffee will be placed on the beds for another 20 to 30 days of drying.




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