Elida Estate Geisha

Elida estate has a magnificent environment with high elevations from 1,670 to 2,050 MASL, with cool temperatures, mist during the dry season, and lush, cloudy rainforest, which contributes to an exceptional cup profile. This Geisha comes from the LOMA-CENTRO lot. A new lot that is located in the center of Elida estate and partially located inside the Baru Volcano National Park. 

Cherries are fermented for 48 hours in anaerobic fermentation tanks, combined with ‘mosto’ from a Geisha. The leachate liquid that comes out after fermenting coffee. It contains a high concentration of lactic bacteria and yeasts that break down the sugar content of the cherries. 

The cherries then will be de-pulped and washed to remove excess pulp and mucilage from the beans. The de-pulped green beans then will be combined with its cascara and ‘mosto’ for a day. Finally, the beans are transferred to multi-layered drying beds for approximately 15-30 days.

This mosto anaerobic washed Geisha produces exceptional flavors of gooseberry, juicy and sweet pear, with a long, elegant aftertaste of Genmaicha.