Introduction:This Geisha from Panama’s Elida Estate is processed using the NATURAL-ASD anaerobic low-temperature slow sun-drying method — the same technique that won the BOP Geisha Processing Category Championship this year. We conducted pour over tests using four different filter cones — the Hollow, Ice Pupil, Cake, and Diamond — with 15 grams of coffee, medium-fine grind, 90°C water temperature, and a 1:15 coffee-to-water ratio. We recorded extraction times and flavor differences to help you find the best brewing method for this bean.
Elida Estate has long been known for its sun-dried processing, and the star of this review — the Elida ASD Geisha — employs the unique NATURAL-ASD (anaerobic fermentation low-temperature slow sun-drying) process. During processing, the coffee cherries undergo anaerobic fermentation in a sealed container for 4 to 5 days before being spread thickly on raised drying beds to dry slowly, enhancing the fruitiness and complexity of fermentation. After the beans reached their optimal state, we brewed them using four common filter cones with unified parameters: 15 grams of coffee, medium-fine grind (58% passing through a Chinese standard No. 20 sieve, approximately BG 5R), 90°C water temperature, and a 1:15 coffee-to-water ratio, to observe how different filter cones affect flavor and extraction.
First up isthe Hollow Filter Cone, which features a mesh-like skeleton that ensures smooth gas release from the coffee bed, reducing the risk of clogging. The even water distribution leads to a low chance of over-extraction. For brewing, we started with a 28-gram bloom for 30 seconds, then added water in small streams to 128 grams. As the water level dropped and was about to expose the coffee bed, we continued pouring to 229 grams. Total extraction time was approximately1 minute and 51 seconds. Flavor-wise, it presents delicate fermented notes, with pronounced citrus (lemon, pomelo) and sweet sensations of cream and honey. The finish carries an oolong tea aftertaste, highlighting a juicy profile.
Next isthe Ice Pupil Filter Cone, whose ribs are vertically arranged in a stepped pattern. The bottom of the cone creates a unique flow space as the filter paper is slightly suspended, while the upper part forms a complete seal with the filter paper. This design prevents poor gas release and under-extraction caused by clogged flow channels or excessively high water temperature — similar to the immersion effect of a KONO filter cone. For brewing, we used 31 grams of water for a 30-second bloom, followed by small-stream pouring to 124 grams, then to 228 grams. Total time was approximately1 minute and 45 seconds. The flavor profile is built on a foundation of fermentation notes, with bright fruit flavors such as nectarine, strawberry, and berries on the palate, complemented by a sugarcane sweetness and creamy texture, offering a refreshing layered experience.
The third isthe Cake Filter Cone, featuring a flat bottom with three small holes at the base. It replaces traditional flow channels with folds in the filter paper, reducing contact between the cone and the filter and allowing for more even water flow and slower cooling, which helps stabilize extraction. Like the others, we used 30 grams of water for a 30-second bloom, followed by small-stream pouring to 125 grams, then to 227 grams. Total time was approximately1 minute and 54 seconds. The coffee brewed with this cone has an exceptionally smooth mouthfeel. The flavor includes jasmine floral notes, along with plum, sweet orange, and pomelo fruitiness that blends with cream, plus a subtle oolong tea character. Overall, it offers excellent balance.
Finally, there’sthe Diamond Filter Cone, which has a conical structure with diamond-cut facets and a large central hole. Its special inner patterns promote even flow rate, and the large central hole helps compensate for potential uneven extraction. However, it requires stable pouring technique to avoid loss of control over flow speed. For brewing, we used 30 grams of water for a 30-second bloom, then poured in small streams to 118 grams, and then to 228 grams. Total time was approximately1 minute and 43 seconds, the fastest of the four. The flavor is relatively clean, with milder fermentation notes, but presents bright acidity from tropical fruits (such as mango, passion fruit), lemon, and grapefruit, paired with almond and honey sweetness. The finish offers a mellow, black-tea-like warmth with clear layering.
Overall comparison:the Cake Filter Cone and the Hollow Filter Coneboth have slower flow rates; the former delivers a smooth mouthfeel and overall balance, while the latter produces a richer, juice-forward cup;the Ice Pupil Filter Coneshowcases intense fermentation aromas and a prominent berry character;the Diamond Filter Cone, though lighter in body, has a fast flow rate, rich flavors, and clear layering. Depending on personal taste preferences, you can choose the most suitable filter cone combination to fully unlock the potential of this ASD Geisha.
The above content is compiled by CoffeeHunters, a coffee news website.
