"A graceful cup with floral layers of Chinese rose and hibiscus, offering both softness and vibrancy. The palate reveals the juicy sweetness of white peach alongside the refreshing smoothness of honeydew melon, finishing with a delicate floral lift that lingers elegantly."

Vuelta is the highest elevation coffee produced on the renowned Elida Estate, with Geisha trees planted at an altitude of approximately 1960 meters above sea level. Initially, it was believed that this elevation would be unsuitable for Geisha cultivation, but the results have defied expectations. Located adjacent to Barú Volcano and within proximity to the Barú National Park, the Vuelta plot benefits from a pristine natural environment and an extraordinary microclimate, contributing to the coffee’s exceptional quality.

The Lamastus Family, now in its fourth generation of coffee production since 1918, has made Elida Estate one of the most celebrated names in specialty coffee. Nestled within Panama’s Volcán Barú National Park, the estate is surrounded by untouched cloud forests, creating a cool, high-altitude environment ideal for slow coffee maturation. Their commitment to shade-grown, bird-friendly, and biodiverse farming practices enhances both environmental sustainability and cup quality. Elida Estate coffees are consistent winners at the Best of Panama (BOP) auctions and have fetched record-breaking prices, especially for their Geisha lots.

With altitudes ranging from 1,700 to 2,060 masl, Elida Estate is among the highest coffee farms in Panama. Out of its 65 hectares, 40 are planted with Geisha and Catuai, while the remainder is preserved as protected forest. Due to the extreme elevation and cool temperatures, Geisha trees here take an extended six and a half years to fruit, and cherries require 6 to 7 months to ripen, a slow maturation process that intensifies flavor complexity and bean density.

This Vuelta lot is a single-day harvest and process. After the ripe cherries were picked, it is immediately dried on raised African beds on the same days. It is dried for 30 days in thin layers and turned frequently to minimize over-fermentation. After drying, the coffee is rested in a climate-controlled environment, allowing the beans to stabilize. The long drying time results in a round and rich expression of the Elida Geisha

Variety : Geisha
Process : Natural
Altitude : 1960 masl
Origin : Boquete