panama coffee
UN071 - Lamastus Elida GN ASD Falda, Geisha Natural
by special guests · london, uk
you'll taste stone fruit before peach. this is un071 - lamastus elida gn asd falda, geisha natural, an anaerobic panama from special guests.
stone fruitpeachblack teatea-like
the bean
- origin
- panama
- region
- boquete
- process
- anaerobic
- varietal
- gesha
- status
- in stock
un071 is a gesha from lamastus family's elida estate in boquete, panama, processed as an anaerobic natural. the anaerobic fermentation amplifies the gesha variety's natural aromatics, producing a cup that leads with ripe stone fruit and peach, then settles into a clean, tea-like finish with black tea character. it's a delicate, fruit-forward coffee that rewards a careful pour-over or filter approach, where precise temperature and a slow, even pour let the fruit and tea notes develop without muddiness. if you enjoy floral, fruit-driven coffees with complexity rather than weight, this is a strong candidate.
common questions
What does UN071 - Lamastus Elida GN ASD Falda, Geisha Natural taste like?
it tastes of stone fruit and peach upfront, with a tea-like quality and black tea notes through the finish. the anaerobic natural process gives the fruit a pronounced depth while the gesha variety keeps the cup refined and clean.
How is UN071 - Lamastus Elida GN ASD Falda, Geisha Natural grown and processed?
it is a gesha variety grown in boquete, panama, on the lamastus family's elida estate. the coffee is processed using an anaerobic natural method, meaning the whole fruit ferments in a low-oxygen environment before drying, which intensifies the fruit character in the cup.
How should I brew UN071 - Lamastus Elida GN ASD Falda, Geisha Natural?
filter brewing methods suit this coffee well, as they highlight the delicate stone fruit, peach, and tea-like notes without overwhelming them. a controlled, even pour and clean water will help the more subtle tea character come through clearly.
about special guests
you'll notice the room before the coffee: two metal counters, clean and deliberate, one pulling espresso and one devoted entirely to pour-over. paul ross, who won the uk barista championship in 2019 and spent years at origin, kiss the hippo and watchhouse, opened this aybrook street spot in 2022 with a filter menu that runs about twelve single origins at any time. rare panama geshas, experimental lots, coffees pulled from freezer archive for a second run. it's a serious place that doesn't feel serious. ross knows exactly what he's doing here.
all coffee from special guestslondon, uk
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