Roaster notes
A Colombian blend of Gesha and Sudan Rume from Inmaculada Coffee Farms, combining floral aromatics with sweet, spiced depth through careful drying and carbonic maceration.
£26.00/100g
Keep exploring
Selected by roaster, origin, process and brew method so the next bag stays relevant.
A Colombian decaf produced by Condor in the San Agustin area, offering brown sugar sweetness, soft citrus acidity, and a medium body.
A Gesha from Elida Estate in Panama, showing fresh fruit acidity, vivid florals, and the aromatic clarity associated with the Lamastus family farms.
A carbonic maceration Gesha from Finca Deborah in Panama, elegant and vibrant with delicate florals, botanical aromatics, winey acidity, and a syrupy texture.
An exceptional example of Gesha, bursting with floral aromatics and tropical fruit sweetness. It also offers a wonderful syrupy texture, something we associate with the freezing of green coffee. Elida Washed Gesha was cultivated on Panama’s renowned Elida Estate, where four generations of the Lamastus family have dedicated themselves to producing exceptional coffee. In 2018, Lamastus Family Estates made Best of Panama history, winning both the washed and natural Gesha categories whilst setting a new record for the competition’s highest score. We first launched this coffee in 2024 for LRR 020 and have kept a bag of green carefully stored in our freezer ever since. We bought this lot directly from Wilford Lamastus Junior. This followed a conversation between Maxwell and Wilford where they connected over a shared passion for quality and innovation. Maxwell requested samples of their cleanest and most aromatic coffees. Two years later, this coffee still perfectly fits that description. Located within the Volcan Baru National Park, the Elida Estate benefits from a unique microclimate, with cool temperatures, high altitudes, and rich volcanic soils contributing to the coffee’s distinctive character. The Gesha trees thrive in this immaculate and biodiverse environment. These high-altitude conditions offer low night temperatures that slow the ripening process, allowing the beans to develop exceptional sweetness and complexity. The washed process used for this lot is a traditional method perfected over generations. Hand-picked at peak ripeness, the cherries undergo a 36-to-48-hour fermentation period in the cool mountain air. Then they are washed and slowly dried for 15 to 20 days on raised beds. This careful processing reveals the purity of the Gesha variety while preserving the estate’s terroir-driven nuances.