Panama Elida Estate
Elida Estate is one of three farms operated by the Lamastus family in Boquete, Chiriquí, bordering Volcán Barú National Park. The estate is known primarily for competition Geisha, but catuaí accounts for the majority of its planting. This lot is that catuaí, run through the estate's anaerobic slow dry, ASD protocol.
Whole cherry is sealed in tanks and fermented anaerobically for approximately five days, then dried on raised beds for 45 to 60 days. The extended, low temperature drying is the defining step. It's the stage where fermentation driven sweetness and darker fruit character can develop, while the slow moisture off works to protect clarity and keep the coffee from reading as flat or over ripe.
RM 80
originBoquete, Los Naranjos producer: Wilford Lamastus
farmElida Estate
varietalcatuaí
processnatural anaerobic slow dry
altitude1700-1850 masl
flavorelderflower, pink peppercorn, strawberry basil candy
espresso
espresso
dose18–19g
yield35–38g
ratio1:2
temp90°C
pressure9 bar
time25–35 sec
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.
This coffee is roasted to an espresso profile. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing balance and body to the cup. Flavours become most expressive around the 2 month mark, and some denser coffees continue to improve with extended rest, deepening in sweetness and texture.
This coffee is roasted to an espresso profile. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing balance and body to the cup. Flavours become most expressive around the 2 month mark, and some denser coffees continue to improve with extended rest, deepening in sweetness and texture.