bambito
EGW LOMA
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
About Coffee
Perched high on the mist-covered slopes of Volcán Barú National Park, the Loma Lot of Elida Estate represents one of the most celebrated expressions of Panamanian Geisha.
Produced by the Lamastus Family, whose coffee-growing legacy dates back to 1918, this exceptional lot is cultivated in a unique microclimate where cool mountain temperatures, frequent cloud cover, and rich volcanic soils create ideal conditions for producing coffees of extraordinary complexity.
The slow maturation of the cherries at these elevations allows the Geisha variety to develop remarkable sweetness, clarity, and aromatic intensity.
Process
For the washed process, only perfectly ripe Geisha cherries are selectively hand-picked and delivered to the mill on the same day.
The cherries are carefully depulped before undergoing a controlled fermentation, designed to remove the remaining mucilage while preserving the coffee’s delicate floral and citrus characteristics.
Following fermentation and washing, the parchment coffee is slowly dried under carefully monitored conditions, ensuring even moisture reduction and maintaining the integrity of the seed.
This meticulous approach allows the true character of the Loma terroir to shine through in the final cup.
SPECIALTY COFFEE
Perched high on the mist-covered slopes of Volcán Barú National Park, the Loma Lot of Elida Estate represents one of the most celebrated expressions of Panamanian Geisha.
Produced by the Lamastus Family, whose coffee-growing legacy dates back to 1918, this exceptional lot is cultivated in a unique microclimate where cool mountain temperatures, frequent cloud cover, and rich volcanic soils create ideal conditions for producing coffees of extraordinary complexity.
The slow maturation of the cherries at these elevations allows the Geisha variety to develop remarkable sweetness, clarity, and aromatic intensity.
For the washed process, only perfectly ripe Geisha cherries are selectively hand-picked and delivered to the mill on the same day.
The cherries are carefully depulped before undergoing a controlled fermentation, designed to remove the remaining mucilage while preserving the coffee’s delicate floral and citrus characteristics.
Following fermentation and washing, the parchment coffee is slowly dried under carefully monitored conditions, ensuring even moisture reduction and maintaining the integrity of the seed.
This meticulous approach allows the true character of the Loma terroir to shine through in the final cup.
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