Panama Boquete Elida Estate Natural Process Typica Premium Coffee Bean Variety Cultivation Market Price Brief

This batch is processed using the natural method, with the classic Typica variety. Typica: The oldest native variety from Ethiopia, originating from the southeastern regions of Ethiopia and Sudan. All Arabica varieties are derived from Typica. It features elegant flavors but has weak constitution, poor disease resistance, and low fruit yield. Excellent estate beans such as Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica family. The top leaves of Typica are bronze-colored, earning it the name "red-top coffee," and Typica belongs to the Arabica species.

Elida Estate

More than half of Elida Estate is located within the reserve area of Panama National Park. It is a rare ultra-high-altitude estate in Central America, cultivating coffee at elevations ranging from 1,700 to nearly 2,000 meters based on terrain feasibility. It is renowned for its "rich and umami" flavor profile.

Elida Estate belongs to owner Wilford Lamastus. This estate cultivates three varieties: Typica, Gesha, and Catuai, with the nursery area raising seedlings of these varieties. The journey to the estate is beautiful, and at 1,700 meters, the air becomes crisp and cold, like walking through high mountains while enjoying a forest bath and breathing very fresh air. The terrain at 2,000 meters is steep and rugged, but after crossing the ridge line and reaching the saddle area, it becomes flat open ground with terrain that can shelter from the howling mountain winds. Wilford says this is the perfect place for growing Gesha!

Flavor Profile

Rich tropical fruits, strawberry notes, black plums, apricots, peaches, longans, with intense fruit wine aromas.

Product Information

Manufacturer: FrontStreet Coffee

Net Weight: 227g

Packaging: Bulk

Coffee Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Panama

Roast Level: Medium roast

Coffee Details

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 plums

Volcanic Terroir

Baru is a young volcano with an altitude exceeding 3,400 meters, classified as an active volcano. The surrounding area features seven different microclimate zones, nurturing rich and diverse ecosystems. The diverse microclimates have both advantages and disadvantages for coffee cultivation. However, in Elida's case, its flavors are more intense and aromatic than most Panama coffees, with black berry aftertaste and complex, varied textures that make it extremely favored by connoisseurs.

High Altitude Challenges

However, high-altitude terrain also has drawbacks. For example, in Elida, the average altitude for coffee cultivation exceeds 1,700 meters. The high altitude combined with low nighttime temperatures means that 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—knowing it will cause significant losses, but because the beans are not yet ripe, under quality standards, not rushing to harvest leads to drastically reduced yields. The risk is actually much greater than for low-altitude estates.

Awards and Recognition

Since 2006, Elida's selected batches have consistently ranked among the top-winning lots in Best of Panama year after year, with prices becoming increasingly premium. Among Central American estates, Elida should be considered the one with the most "Kenyan black berry notes." Its black berry and persistent complex fruit flavors often leave people full of praise. What judges also flock to is Elida's unique "umami" quality. This term comes from "Umami." Currently, many experts include "umami" as the fifth basic taste (sweet, sour, bitter, salty, umami). The function of umami is similar to monosodium glutamate; foods that enhance freshness or are used to make stocks, such as dried shiitake mushrooms, aged cheese, and kelp, all reveal the presence of umami. The umami in coffee is related to good "aftertaste"—for example, having a long and pleasant finish after sipping, which all belongs to the perception of delicious flavors.

Processing Excellence

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

Important Notice :

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