Klatch Coffee | Panama Elida Honey

Panama

Panama Elida Honey

peach - orange - strawberry

Regular price $20.95 Sale


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

 

Sweet acidity, rounded body and lovely fruit flavors. Full of vibrant citrus hints due to the semi-washed drying process and late harvest. 

Our Panama Elida Honey is sister to the popular Elida Natural, coming from the same estate in Panama yet going through different processes. Elida Honey is a pulped natural, semi-washed "honey" coffee, whereby the skin is removed and the flesh remains as it dries. There is no fermentation cycle due to the natural processing and the late harvest, and it spends one night on the patio in high altitude before being moved to lower altitude to complete the drying process. While Elida Natural's drying time is 10 days, the Elida Honey takes 4 days to dry.

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.

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