Elida Estate Typica

The coffee plants in Elida estate grow in a magnificent environment with high elevations ranging from 1,670 up to 2,050 MASL, with cool temperatures, mist during the dry season, and a lush,  cloudy rainforest. These factors contribute to an exceptional cup profile.

This Typica is a single variety with exceptional fruit notes. The cherries are fermented for 48 hours in anaerobic fermentation tanks, combined with ‘mosto’, 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. This particular coffee uses ‘mosto’ that comes from a Geisha variety. After fermentation, the cherries are dried on multi-layered drying beds for approximately between 15 - 30 days.

Combining mosto from Geisha variety into Typica, produces elegant violet-toned flavors that remind us of grape candy, followed by lychee jelly, and the juiciness of guava.