Panama Elida Estate Catuai Reserva Natural ASD
This is one expressive coffee that showcases Elida Estate's terroir and ASD (Anaerobic Slow Dry) processing! We taste a purple and red fruit acidity that pops, a cherry and winey note, and a long linger of sweetness of brown sugar. When the cup cools, the acidity is sparkly and the cup becomes even fruitier. This is a super fun tasting coffee with bright and lively acidity and is a good showcase of Lamastus's family ASD process!
For best results, rest this coffee for at least 3 weeks before brewing!
From Bean & Bean:
Founded in 1918, Lamastus Family Estates includes Elida Estate, a farm shaped by cool cloud-forest conditions and distinctive microclimates along the edge of Volcán Barú National Park. Coffee here ripens slowly in the mist, building density and layered flavor as it matures.
For this lot, ripe cherries are picked at peak sweetness and processed using Wilford Lamastus’s Anaerobic Slow Dry method. The whole cherries ferment in a sealed tank for five days, then move to raised beds for an extended, low-and-slow dry of roughly 45 to 60 days. That longer drying time helps deepen complexity and clarity, often showing dark fruit character with a sparkling, lively acidity.
Lamastus Family Estates is led by Wilford Lamastus Sr., his wife Velia, and their son Wilford Lamastus Jr., and the family’s coffees have earned multiple top honors at Best of Panama, including first place in 2016, 2018, 2019, and 2024
Description
This is one expressive coffee that showcases Elida Estate's terroir and ASD (Anaerobic Slow Dry) processing! We taste a purple and red fruit acidity that pops, a cherry and winey note, and a long linger of sweetness of brown sugar. When the cup cools, the acidity is sparkly and the cup becomes even fruitier. This is a super fun tasting coffee with bright and lively acidity and is a good showcase of Lamastus's family ASD process!
For best results, rest this coffee for at least 3 weeks before brewing!
From Bean & Bean:
Founded in 1918, Lamastus Family Estates includes Elida Estate, a farm shaped by cool cloud-forest conditions and distinctive microclimates along the edge of Volcán Barú National Park. Coffee here ripens slowly in the mist, building density and layered flavor as it matures.
For this lot, ripe cherries are picked at peak sweetness and processed using Wilford Lamastus’s Anaerobic Slow Dry method. The whole cherries ferment in a sealed tank for five days, then move to raised beds for an extended, low-and-slow dry of roughly 45 to 60 days. That longer drying time helps deepen complexity and clarity, often showing dark fruit character with a sparkling, lively acidity.
Lamastus Family Estates is led by Wilford Lamastus Sr., his wife Velia, and their son Wilford Lamastus Jr., and the family’s coffees have earned multiple top honors at Best of Panama, including first place in 2016, 2018, 2019, and 2024
