espresso
Panama
Lamastus Estate El Burro #17
160.00 AED
TAX Inclusive
Shipping calculated at checkout.
Tasting notes
Elevation:
1,800 m
Variety:
Geisha
Process Type:
Natural
Producer:
Wilford Lamastus
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
At The Espresso Lab, we are proud to present Lamastus Estate El Burro #17, an exceptional Geisha produced by Wilford Lamastus in the celebrated coffee-growing region of Boquete, Panama. Renowned for producing some of the world's most awarded coffees, the Lamastus family has built a reputation for precision, innovation, and an unwavering pursuit of excellence.
Grown at 1,800 meters above sea level, this Geisha benefits from the unique combination of volcanic soils, cool mountain temperatures, and abundant cloud cover that define Panama's high-altitude terroir. These ideal conditions allow the coffee cherries to mature slowly, developing remarkable sweetness, complexity, and aromatic depth.
This lot is processed using the Natural method, where carefully selected cherries are dried whole to enhance fruit expression and preserve the variety's distinctive character. The result is a coffee that balances vibrant fruit intensity with elegance and clarity, showcasing the extraordinary potential of Panamanian Geisha.
The cup reveals expressive notes of papaya, blackberry, and nectarine. Juicy tropical fruit sweetness is complemented by a silky mouthfeel, refined acidity, and a lingering finish that highlights both the complexity of the variety and the craftsmanship behind its production.
The partnership between The Espresso Lab and Lamastus Estate reflects a shared dedication to innovation, craftsmanship, and origin-driven excellence. Together, we celebrate coffees that honor the remarkable terroir of Panama and the producers whose passion continues to elevate specialty coffee to new heights.
Grown at 1,800 meters above sea level, this Geisha benefits from the unique combination of volcanic soils, cool mountain temperatures, and abundant cloud cover that define Panama's high-altitude terroir. These ideal conditions allow the coffee cherries to mature slowly, developing remarkable sweetness, complexity, and aromatic depth.
This lot is processed using the Natural method, where carefully selected cherries are dried whole to enhance fruit expression and preserve the variety's distinctive character. The result is a coffee that balances vibrant fruit intensity with elegance and clarity, showcasing the extraordinary potential of Panamanian Geisha.
The cup reveals expressive notes of papaya, blackberry, and nectarine. Juicy tropical fruit sweetness is complemented by a silky mouthfeel, refined acidity, and a lingering finish that highlights both the complexity of the variety and the craftsmanship behind its production.
The partnership between The Espresso Lab and Lamastus Estate reflects a shared dedication to innovation, craftsmanship, and origin-driven excellence. Together, we celebrate coffees that honor the remarkable terroir of Panama and the producers whose passion continues to elevate specialty coffee to new heights.
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