Monday Roast Date
This coffee is a MONDAY ROAST
Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. Monday roasts are only roasted on Mondays.
As seen on “Billions”, setting the world record price of $6,034 /lb for coffee, Klatch is proud to once again offer the multi award-winning Lamastus Family Estate Geisha, (Elida Geisha Aguacatillo). Panama El Burro ASD Natural Geisha has a sweet aroma, cupping with flavor notes of cherry, bubblegum, with a finish of lemon. With undertones of golden delicious apple, apricot stone fruit and black tea.
Awards: Elida Estate won the top three geishas and the Panama Cup—Best Coffee Producer of the Year at Best of Panama (BOP) 2022. Additionally, the BOP- 2020 EGN ASD, in 2019 and 2018, came from LA TORRE LOT, a very special lot that is known as one of the best terroirs for Geisha in the world. Elida Estate is a 2X Best of Panama (BOP) Awarded Natural Geisha, as well as Top Auction Price Winner in both 2019 and 2018. Two months prior to the auction, Best of Panama hosted a competition where it earned a score of 95.25/100. Our Klatch Coffee CEO and Roastmaster, Mike, had the honor of being one of the 21 judges for the event, which drew coffee connoisseurs from all over the world. World Renown Coffee Review awarded the Panama Geisha Natural 97/100 points in 2019.
Lamastus Family Estates is a group of farms that were founded by Robert Lamastus in 1918, by Amando Boutet in 1925, and Luito Lamastus in 2014. These farms make up a group of four estates: Elida Estate, El Burro Estate, Luito Geisha, and Sendero Geisha (which is not producing yet).
El Burro Estate was established in 1925, and is one of the most southern coffee farms in Panama. Part of the estate is inside the Baru Volcano National Park (BVNP), a protected ecological reserve. Coffee on this farm is grown at the high elevation range of 1550-1800 masl in young, volcanic soils, and is surrounded by a pristine, cloudy rainforest.
Low temperatures at night also extend the ripening time of the bean by 1 month, which gives more time for the coffee cherry to develop. During the dry season, it’s dry (which differs from the other Lamastus coffee estates), and during the wet season, precipitation is very heavy, with average rainfall of 125 in. All of these unique growing conditions show up in a distinguished cup. Similar to wine, coffee can go through many different processes to achieve a different cup flavor or profile. In the case of coffee processes, innovation is key.
In the Anaerobic Slow Dry Process, the “A” stands for: Anaerobic fermentation, which in this case means we let the carbon dioxide emitted by the fruits out of the tank, and don’t let any oxygen in. The whole coffee fruit goes through a six day fermentation process in an anaerobic tank. After day six, the fruit goes onto drying beds for more than 30 days. The “SD” stands for Slow Dry. Any drying period over 30 days is considered a slow dry.
Fun fact about the anaerobic process: The coffee cherries release their own concentrated liquid or coffee fruit juices in the anaerobic tanks, so after the sixth day in the tank, there is a significant amount of concentrated liquid from the coffee fruit. This liquid is full of the flavors of the variety, the terroir where the plants are located; natural yeasts, microorganisms, and bacterias. This process is similar to making grape juice, when you take a grape and separate the concentrated liquid from the seed.