Green-Unroasted Panama Elida ASD Natural Catuai

Green

Green-Unroasted Panama Elida ASD Natural Catuai

Green-Unroasted Coffee Beans

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 REGION:  Alto Quiel     FARM:  Elida Estate     FARMERS:  Lamastus Family
ALTITUDE:  1850 M     VARIETAL:   Catuai     PROCESS:  Natural ASD

 

 

GREEN UNROASTED

 

Producer Wilford Lamastus is always looking to improve the taste of his award-winning crops. The Natural Anaerobic Slow Dry (ASD, for short) process is something him and his team experimented with - and it worked.  ASD process In fact, it is the same method used in the record breaking Best of Panama Elida Geisha Green-Tip ASD of 2019 that sold for $1029 a pound in 2019. Elida Geisha 1029



‘Anaerobic’ is a term farmers used to describe a sealed environment, ASD stands for Anaerobic Slow Dry. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. Wilford Lamastus technique with Anaerobic Slow dry for 144 hours fermentation was applied to the cherries in sealed tanks, this time due to the size in a sealed plastic bag. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and is thought to substantially alter the end flavor profile.  Learn more...>>


Fermentation is used in some stage for every process of coffee, aerobic maceration microbes love oxygen and will digest the coffee fruit. For the entire history of washed coffee production, the time period when pulped coffee is macerated — usually in open-air tanks or buckets or even plastic bags — has been called “fermentation.” Its origins are function, not form. It was simply the method farmers had at their disposal for removing the sticky fruit (coffee cherry) mucilage from the parchment-covered coffee seed. Flavor changes, while important, we secondary to getting rid of the fruit sugars and pectins. Then placed onto drying beds with a thick layer for a total time of five weeks.


The coffee beans were grown in 1850 Masl in the Torre lot, and this lot is a neighbor lot from the Best of Panama Elida Geisha Green-Tip ASD of 2019. More than half of The Lamastus Family’s Elida Estate is located in the Volcan Baru National Park, a protected ecological reserve and sanctuary for exotic plants, birds and mammals such as the tropical tiger. The Baru volcano is one of the highest volcanoes in Central America and covers 7 different climate zones. The coffee is grown up to 1,825 meters one of the highest elevation to grow coffee in Panama.

 

There are several local conditions that set this coffee apart from others. The farm is located at a very high elevation (1,700 to 2,500 meters) one of the two highest coffee farms in Panama. It is grown in rich, volcanic soil with a cool climate and a significant amount of fog and mist during the dry season. The coffee trees are surrounded by virgin-native cloudy rain forest, and because of the cool temperatures at night, it takes 2 to 3 years longer than the average coffee tree before these trees begin to produce. The low temperatures also contribute to an extended ripening time by 1 month, creating a more developed coffee bean.








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