We recommend letting the coffee rested for at least 10 days before brewing, though our roastery considers the ideal resting period to be 3 weeks or more. We hope you enjoy experiencing how the coffee's flavor evolves throughout the process. Roaster's TMI Lot Torre, introduced here, is the very lot that brought Elida to 1st place in the BOP multiple times in the past, and once again brought championship glory to Elida this year. Scoring 96.25 points this year, it delivered a victory just two years after their win with Vuelta. While not the exact same coffee, it comes from the same lot, and I believe this coffee easily deserves a score of at least 92 points. Unfortunately, we have not received the exact details from the importer, but I will explain the Dark Room Drying method typically used by Elida. Lamastus's major washed lots generally undergo DRD. Of course, they have also started utilizing CRD (Cold Room Drying) this year, but they do not appear to apply it to their washed coffees. Well-harvested cherries are sorted, pulped, and washed, then dried for a short period on the african beds. Following this, they are slowly dried for about 30 days in a dark room with constant temperature and humidity, free from direct sunlight, until reaching a specific moisture content. < Processing > Ripped, sorted, washed and pulped cherries dried on the african beds. Following this, they are slowly dried for about 30 days in a dark room with constant temperature and humidity, free from direct sunlight, until reaching a specific moisture content Producer : Lamastus Family Region : Alto Quiel, Boquete Farm : Torre, Elida Estate Altitude : 1,820masl Varietal : Geisha Processing : Washed(Dark Room Drying) Roasting Point(Ground Agtron) : Light (TBA) Moisture Ratio : 12% Mass Loss : 11.9% Notes : Jasmine, Honeysuckle, Bergamot, White Peach, Green Grape, Candy Sweet