Panama Elida Natural ASD Catuai

Panama

Panama Elida Natural ASD Catuai

Monday Roast

Regular price $29.95 Sale


This coffee is a MONDAY ROAST and it will next be roasted on: December 16, 2019

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast.  Monday roasts are only roasted on Mondays. If your order contains other coffees, your entire order will be held to ship together once Monday roast has been roasted.

 

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

Starting with a flavor of boysenberry, this has nice candies orange and apricot notes. There is a chocolate them throughout.The experimental Elida Natural ASD is here! Producer Wilford Lamastus is always looking to improve the taste of his award-winning crops!

 

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. Read more about the ASD process


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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