"Elida Estate Natural ASD Geisha makes Best of Panama auction history at US$1029 per pound."
In the 2019 competition, the natural coffee received an average score of 95.25 while its washed equivalent received 95, setting new records in both categories. The previous record had been set by Elida Estate a year earlier.
This coffee has become the highest priced coffee in the world! It is classic geisha – clean, wonderful, floral, jasmine, peach apricot, berry, citrus, sweet, and transparent,
We cupped notes of Bergamot, Citrus, Pear, and Sweet Cherry Pie The 2019 ASD Elida Natural is so sweet, with candy flavors coming out, that don’t replace the traditional Geisha flavors. Instead, it adds something new.
REGION: Alto Quiel FARM: Elida Estate FARMERS: Lamastus Family ALTITUDE: 1700 -1800 M VARIETAL: Geisha PROCESS: Natural ASD ROAST: Medium | Light
This opportunity to sample the most expensive Geisha in the world, may never come again! We received just 500 grams (just over a pound) at less than the auction price, from our Panama contact who visited the Lamastus Farm Cafe. Our $100 price per 2 ounces of whole bean is just a couple of dollars over our price, but we want to share the joy with our customers. This 2 ounce sample will make one full pot of coffee. We suggest you brew just half a pot, then share the rest with your boss (Brownie Points!) The beans were roasted on the farm on March 18, 2020, using the same Medium-Light roasting profile as that which won the awards. We are keeping them airtight, in a cool environment to preserve the freshness. You will receive a few samples of our other award winning coffees along with this offer.
To achieve the natural’s record score, the Lamastus family used an anaerobic slow dry (ASD) method to ferment the coffee before natural processing,
Wilford and his team fermented the coffee in anaerobic tanks for five days, and then slow dried it over a five-week period. Most coffees are dried within two to three weeks. The Lamastus family dried the coffee for a longer period of time while being careful to ensure it will come out clean in flavor.
Combined with anaerobic fermentation, slow drying] a coffee from a lower altitude than 1700 metres or a non-Geisha variety, creates a new flavor profile that changes the cup, creating intense liquor and winey notes, with some cacao nib notes. But in high altitude coffees, there is not much change. There is just an added feel of elegant subtle red wine notes, or a cherry liquor feel that helps add complexity to the coffee without losing the flavors from the variety. In other words, it remains a clean Geisha.