We are exploring two of Lamastus' coffees from their El Burro & Elida estate with Coco's IBrC recipe!

Bag these tasty coffees home through this link down below:

El Burro Estate Geisha NASD 192H
[ Ссылка ]

Elida Estate Catuai NASDH
[ Ссылка ]

Elida Estate Alto Quiel Catuai
Anaerobic Slow Dry 144 H
Tasting Notes: Nectarine, Mango, Blackcurrant Tea

Elida's terroir is enriched by the natural qualities of the National Park. The coffee plants grow in this magnificent environment at 1,670 to 2,050 MASL. Fertile volcanic soil, cool temperatures, mist during the dry season, and virgin-native cloudy rainforest collectively contribute to an exceptional cup profile.

The Catuai is a single variety known for its high yield. The Anaerobic Slow-Dry (ASD) is a process that optimizes coffee cherries that are fermented in sealed tanks for approximately 144 hours before being transferred to multi-layered beds for more days, slow drying between 40 to 60 days.

This process creates bursting fruit notes of nectarine, with the sweetness of mango, and a pleasant blackcurrant tea aftertaste.

El Burro Estate Potrerillos Geisha Anaerobic Slow Dry 192 H
Tasting Notes: Apricot, Bergamot, White Wine

El Burro Estate is one of the southernmost coffee farms in Panama. The coffee from El Burro is distinctive for several reasons. The farm is situated at a high elevation, boasting rich, and young volcanic soil. During the night, this air grows cold, and these low temperatures can prolong the cherries' ripening time, which directly influences the sweetness of the coffee. These exceptional growing conditions, reminiscent of those found in Elida, contribute to producing a distinguished cup of coffee.

To bring different spectrums from this elegant Geisha, Wilford experiments by using an anaerobic slow dry (ASD) process. Cherries are first fermented in sealed tanks and for this specific coffee for a staggering 192 hours in sealed tanks. After fermentation, the cherries are dried on multi-layered drying beds for a prolonged phase between 40 - 60 days.

A dynamic growing environment and anaerobic natural slow dry add new depths of flavors, and juicy apricot notes, followed by the refreshing acidity of bergamot, and an elegant finish like a crisp white wine.

свернуть