Ripe cherries are picked, depulped, and then washed to remove the mucilage. The coffee beans are placed on the drying beds to dry. Since 1918, the Lamastus family has been cultivating coffee at Elida Estate. Now operated by the third-generation owner Wilford Lamastus Sr. and his son Wilford Jr., the estate is known for its high standards in harvesting and processing. These unique condition slow down the ripening process, allowing sugars to develop more fully in the cup. Elida Geisha has won multiple awards at the BOP. This batch of Gesha comes from the Torre — the original area where Gesha was first planted on the estate.