TASTING NOTES :Cherry liqueur, cacao nibs, mango, strawberry, & syrupy
PRODUCER :Wilford Lamastus
PROCESS :ASD Natural
RELATIONSHIP: Since 2017
FILTER & DRIP: 1:17 Ratio - 15g per 250ml (1 cup)
Region: Los Naranjos, Boquete, Chiriquí
Elevation: 1700 masl
About: The Lamastus family have been growing coffee on Elida Estate for four generations since 1918. The estate is surrounded by the Volcan Baru National Park, and the coffee is grown under the shade of the virgin native cloudy rainforest. As you can imagine, the coffee from Elida is some of the best in the world, with owner Wilford winning both the washed and natural categories in the Best of Panama competition in 2018 and 2019, something never seen before. This Catuai is processed using his own anaerobic slow dry (ASD) method. First, the coffee cherries are fermented in a sealed tank for 5 days, then they are dried on raised beds for 45-60 days. This is a longer drying time than traditional naturals and results in a very complex cup with notes of cherry liqueur, cacao nibs, and tropical fruits.