ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA
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ELIDA ESTATE LOT 24 ( ANAEROBIC SLOW DRY ) PANAMA

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The Lamastus Family Estates

The Lamastus Family Estates is a group of farms that was founded by Robert Lamastus in 1918, a group of three estates named Elida Estate, El Burro Estate, and Luito Estate. All the farms are located in different areas of the highlands of Panama, making each one different from each other for its unique microclimate and microorganisms surrounding them: Terroir.

 Elida Estate

 Around half of the Elida Estate farm is located within the Volcan Baru National Park, a protected ecological reserve and sanctuary for exotic plants, birds, butterflies and mammals (like the tropical tiger). The Baru volcano is one of the highest volcanoes in Central America, at 3,475m/12,475 feet, with an area of 14,000ha and 7 different climate zones depending on the elevation. Elida obtained all the benefits from the National Park growing coffee in these attributes with elevations ranging from 1650 up to 2000+masl one of the many reasons these coffee is produced under a unique world condition. The unique world conditions at which Elida coffee grows can be listed as follows: High elevation, rich volcanic soils, unique microclimate, low temperatures, lots of fog and mist during the dry season, virgin-native cloudy rain forest surrounds the coffee trees, low temperatures at nights (in the highest part in occasions below 10 C) which elongates the production period and of the tree and the ripening of the fruit which is a crucial attribute for the development of the bean. These particular attributes create a distinguished cup. ASD: The “A” stands for the anaerobic inoculation or fermentation, in this case we let the carbon dioxide emitted by the fruits out of the tank and don’t let any oxygen in. It is a six daysprocess of the whole coffee fruit in an anaerobic, or no oxygen tank, then after day six, the fruit goes into drying beds for a drying of more than 30 days. The “SD” stands for Slow Dry, and any drying period over 30 days is considered a slow dry. An interesting and important fact that happens with the anaerobic process: The anaerobic tanks with the whole fruits inside it, release its own concentrated liquid or coffee fruit juices. And, after the sixth day in the tank there is a significant amount of concentrated liquid from the coffee fruit. This leach is full of the flavors of the variety, the terroir where the plants are located, of natural yeasts, natural microorganisms, natural bacterias, and in concentration, just like when you take a grape and separate the concentrated liquid from the seed and the juices is later used.

This lot is 100% Catuai, a varietal developed in the mid-twentieth century. Catuai is a cross between the Mondo Novo and Caturra varietals, both of which were created by selective cross-breeding programs. Mondo Novo was the result of combining Bourbon and Typica varietals, and Caturra is a combination of two Red Bourbon mutations. ASD (Anaerobic Slow Dry) is a relative newcomer to the coffee processing game; at Elida Estate the coffee is picked from the trees and immediately transfered to an airtight container. The coffee sits for 6 days undisturbed, before the bag is opened and the coffee sorted and picked over. Unlike traditional washed and natural processes, ASD coffee has an elongated drying time in an unusual location. Wilford Lamastus sends most of his coffee down to the lower altitudes on his farm to dry, usually for 10-20 days, but this lot is dried up in the higher reaches of the farm for over forty days, until it reaches the correct moisture content. This unique processing system creates coffees with previously unseen coffee cherry flavors and intensity.

  • Province: Chiriqui
  • District: Boquete
  • Township: Los Naranjos
  • Altitude: 5600-6200 feet above sea level
  • Variety :Catuai
  • Processing: Natural ASD
  • Farm: Elida Estate
  • Tasting Notes : Sun Dried Prunes , Golden Raisins , Hops , Molasses