Gesha
Natural Mosto RF1D DRD
Elida Estate, Loma Lot

Tastes Like: Strawberry, Yellow Peach, Red Florals

Origin: Loma Lot, Elida Estate, Chiriqui, Panama

Variety: Gesha

Producer: Lamastus Family 

Elevation: 1,875-2,000 masl

Process: Anaerobic Slow Dried then fermented in sealed tanks with Mosto for one day then dried in the Dark Room

EGN ASD PD NY RF1D DRD LOMA 200326

Abstract

This Panama Gesha presents a saturated, fruit-driven profile with sangria-like sweetness, purple floral aromatics, and blood orange acidity. The natural mosto fermentation and dark-room drying give the cup a wine-toned fruit character and rounded sweetness, while the high-elevation Gesha structure keeps the finish lifted and floral.

About the Farm

The Loma Lot comes from Elida Estate, the Lamastus family’s long-running farm in Chiriquí, Panama. Elida sits in the highlands of Boquete near Volcán Barú, where cool temperatures, frequent mist, and high elevation contribute to slow cherry maturation and concentrated sweetness in the fruit.

Elida Estate is especially known for high-elevation Gesha lots and careful post-harvest separation. For this release, the provided spec places the coffee at 1,875–2,000 masl, emphasizing the dense fruit expression of a natural/mosto process while maintaining the floral clarity associated with Panamanian Gesha.

Variety

Gesha is an Ethiopian landrace variety that became closely associated with Panama after its emergence in Boquete. In high-elevation conditions, Panamanian Gesha is often valued for pronounced aromatics, citrus-toned acidity, delicate florality, and a transparent cup structure. In this lot, those traits meet a natural mosto fermentation, pushing the profile toward wine-like fruit and saturated sweetness while retaining a floral, citrus-driven frame.

Processing

This coffee is listed as a Natural Mosto RF1D DRD process. In a natural process, the coffee dries with the fruit intact, which can build fruit intensity, body, and sweetness. “Mosto” refers to the coffee-cherry liquid released during fermentation; when used in the fermentation stage, it can contribute a more active, fruit- and microbe-rich fermentation environment.

RF1D indicates one day in a sealed Reactor Fermenter, a controlled anaerobic fermentation vessel associated with Lamastus Family Estates. After fermentation, the coffee is dark-room dried, a controlled drying approach designed to slow and stabilize the drying phase while helping preserve aromatics, clarity, and structure.