FrontStreet Coffee Panama Boquete Elida Estate Natural Typica Premium Black Coffee Fresh Roasted

Manufacturer: FrontStreet Coffee

Net Weight: 227g

Packaging: Bulk

Coffee Bean State: Roasted Coffee Beans

Sugar Content: Sugar-free

Origin: Panama

Roast Level: Medium Roast

Panama Boquete Elida Typica Natural

Country: Panama

Grade: SHB

Region: Boquete

Roast Level: Medium Roast

Processing Method: Natural

Variety: Typica

Flavor: Rich tropical fruits, strawberry notes, black plum

More than half of Elida Estate is located within the protected area of Panama National Park. It is a rare ultra-high altitude estate in Central America, growing coffee at altitudes ranging from 1,700 to nearly 2,000 meters where terrain permits. It is renowned for its main flavor profile of "richness and umami."

Elida Estate belongs to owner Wilford Lamastus. The estate cultivates three varieties: Typica, Geisha, and Catuai, with seedling nurseries raising young plants of these varieties. The journey to the estate is beautiful, and at 1,700 meters altitude, the air becomes crisp and cold. It's like walking through high mountains, enjoying a forest bath while breathing very fresh air. The terrain at 2,000 meters is steep and rugged, but after crossing the ridge line to the saddle area, one finds flat, open ground that can shelter from the howling mountain winds. Wilford says this is the perfect place to grow Geisha!

Baru is a young volcano with an altitude exceeding 3,400 meters. It is an active volcano surrounded by seven different microclimate zones, fostering rich and diverse ecosystems. The diverse microclimates have both advantages and disadvantages for coffee cultivation. However, in the case of Elida, its flavor is more intense and aromatic than most Panama coffees, with black berry fruit aftertaste and varied mouthfeel, making it extremely beloved by connoisseurs.

However, high altitude also has disadvantages. For example, at Elida, the average altitude for coffee cultivation exceeds 1,700 meters. The high altitude combined with cool night temperatures means coffee plants take five years after planting before they can be harvested, making the waiting period for harvest extremely long. Once entering the harvest period, coffee ripening often takes over a month. If abnormal weather occurs before ripening—such as typhoons, heavy rain, or other irresistible factors—significant losses are inevitable. However, because the beans are not yet ripe, and under a commitment to quality, the refusal to rush harvesting leads to sharply reduced yields. The risks are actually much greater than for low-altitude estates.

Since 2006, Elida's select batches have consistently ranked among the best Panama winning batches year after year, with prices becoming increasingly precious. Among Central American estates, Elida should be considered the one with the most "Kenyan black berry notes." Its black berry fruit and persistent complex fruit flavors often leave people full of praise. Judges are also drawn to Elida's unique "umami taste," a term derived from "Umami." Currently, many experts include "umami" as the fifth basic taste (sweet, sour, bitter, salty, umami). The effect of umami is similar to monosodium glutamate, enhancing freshness or making foods like dried shiitake mushrooms, aged cheese, and kombu broth. Umami in coffee is related to good "aftertaste"—for example, having a long and pleasant aftertaste after sipping都属于鲜美味道的感受.

The equipment, utensils, and processing steps at Elida's processing station are all meticulously chosen. Generally, when coffee cherries reach a certain stage of post-processing, if their moisture content exceeds 20% for extended periods, not only do the high-quality components inside the cherries easily dissipate, but there's also the possibility of off-flavors developing. Additionally, since Elida's processing station is still at high altitude, it has dedicated processing equipment to control temperature and timing during drying. This must be controlled perfectly, as it is a critical step affecting quality.

This batch uses the natural processing method and is the classic Typica variety. Typica: The oldest native variety from Ethiopia, grown in southeastern Ethiopia and Sudan. All Arabica varieties derive from Typica. It has elegant flavor but weak constitution, poor disease resistance, and low fruit yield. Excellent estate beans like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to Typica. The top leaves of Typica are bronze-colored, called red-topped coffee. Typica belongs to the Arabica species.

Flavor Description: Rich tropical fruits, strawberry notes, black plum, apricot, peach, lychee, with intense fruity wine aromas.

Important Notice :

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Tel:020 38364473