La Victoria ASD Gesha

MEET THE PRODUCER | For four generations and more than a hundred years, Victoria Estate has been a quiet companion to the Lamastus family’s coffee empire in Boquete, Panama. Robert Lamastus founded the flagship farm, Elida Estate, in 1918, and the neighboring Victoria Estate came of age around that same time. Although it has not reached the same level of name recognition as its neighboring farms, Victoria Estate has also been producing Panamanian Gesha lots for many decades. Thanks to a great working neighborly relationship, lots like this one are grown at La Victoria and processed by the careful hands of the Lamastus family—and we have the honor and privilege of offering this special coffee at a truly special price point.

TRUST THE PROCESS | The unique terroir of the Panamanian highlands is heavily responsible for its equally unique—and utterly distinguished—flavor profile. However, it is the slow, steady, and careful way this lot was processed that elevates it above others at our cupping table. In this specific method of anaerobic processing (called Anaerobic Slow Dry, or ASD), the coffee is anaerobically fermented at elevation for 168 hours before being sun-dried on raised beds. This style of fermentation requires a very careful and discerning hand, and the Lamastus family executes it beautifully time and time again.

TAKE A SIP | As you may expect from any Panamanian Gesha on the cupping table, this one sings with soft florals and stone fruit, like peach nectar. It has a great acid structure that reminds us of the cranberry-grape juice we only ever found in our grandparents’ refrigerators. The texture is smooth like chocolate, but the notes are taken up a notch by that careful processing, reminding us of biting into a craft chocolate bar. 

Origin | Boquete, Panama

Producer | Victoria Estate Coffee

Process | ASD Natural

Variety | Gesha

Elevation | 1600–1800 MASL

The La Victoria ASD Gesha, sourced from the Victoria Estate Coffee in the Boquete region of Panama, represents a meticulous approach to specialty coffee production. Grown at elevations between 1600 and 1800 masl, this lot features the Gesha varietal, which is widely celebrated for its distinct floral and tea-like clarity. The coffee undergoes an ASD (Anaerobic Slow Dry) natural process, a technique that can significantly influence the final cup profile by altering how sugars develop during fermentation. You can learn more about the nuances of these processing methods to understand how they impact the final sensory experience.

Roasted by Black & White Coffee Roasters, this selection highlights a complex profile of soft florals, peach nectar, cranberry-grape juice, and chocolate. When evaluating these specific characteristics, referencing a flavor wheel can be a helpful tool for identifying and categorizing the diverse notes present in such a refined cup.