Green-Unroasted Panama Elida Natural Catuai


Green-Unroasted Panama Elida Natural Catuai

Green-Unroasted Coffee Beans

Regular price $7.25 Sale

 REGION:  Alto Quiel     FARM:  Elida Estate     FARMERS:  Lamastus Family
ALTITUDE:  1670-1870 M     VARIETAL:   Catuai     PROCESS:  Natural    



The Elida Natural is back! Producer Wilford Lamastus created these lots especially for Klatch Coffee giving the whole Klatch team and all coffee lovers something to be excited about. 

Ken Davids of Coffee Review in his 93 POINTS - Aug 2012 assessment describes our Panama Elida Natural as:  "Impressively rich, deep, savory-sweet; dark chocolate, dusk flowers, honey, berry in aroma and cup. Comfortably backgrounded acidity; full, almost chewy mouthfeel. Chocolate in particular carries into a long, resonant finish."


Who Should Drink It: The style of coffee we used to call “after-dinner” coffee, meaning a rich, full-bodied, deeply complex coffee with acidity pushed to the background.


This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.

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, 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.