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Panama Boquete Elida Estate Natural Typica Specialty Coffee Beans - Grind Size, Roast Level, Processing

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Panama Boquete Elida Typica Natural Origin: Panama Grade: SHB Region: Boquete Roast Level: Medium Roast Processing Method: Natural Variety: Typica Flavor Notes: Rich tropical fruits, strawberry aroma, black plum. Baru is a young volcano with an altitude exceeding 3,400 meters, belonging to an active volcanic category, surrounded by seven distinct microclimate zones

Panama Boquete Elida Typica Natural

Country: Panama

Grade: SHB

Region: Boquete

Roast Level: Medium Roast

Processing Method: Natural Process

Variety: Typica

Flavor Notes: Rich tropical fruits, strawberry aromatics, black plum

Elida Estate: A High-Altitude Gem

Barú is a young volcano rising over 3,400 meters above sea level, still active with seven distinct microclimate zones surrounding it, fostering rich and diverse ecosystems. The diverse microclimates present both advantages and challenges for coffee cultivation. However, Elida's flavors are notably more intense and aromatic than most Panamanian coffees, with black berry fruit aftertaste and complex mouthfeel that have made it extremely beloved among coffee connoisseurs.

The high altitude terrain also has its drawbacks. For Elida, coffee is cultivated at average elevations exceeding 1,700 meters. The high altitude combined with cool nighttime temperatures means coffee plants require five years after planting before they can be harvested—an exceptionally long waiting period. Once harvest season begins, coffee ripening often extends beyond a month. Should adverse weather conditions such as typhoons or heavy rains occur before full ripening, despite knowing significant losses will result, quality commitment prevents premature harvesting. This adherence to quality standards leads to drastically reduced yields, making risks substantially higher than at lower-altitude estates.

Award-Winning Excellence

Since 2006, Elida's premium selection batches have consistently ranked among Panama's finest award-winning lots, with prices rising annually. Among Central American estates, Elida should be considered the most "Kenyan black berry-like," with its black berry fruit and persistent complex fruit flavors often drawing unanimous praise. Judges are also drawn to Elida's distinctive "umami" quality. This term originates from "Umami," which many experts now classify as the fifth basic taste alongside sweet, sour, bitter, and salty. Umami functions similarly to monosodium glutamate, enhancing flavors in foods like dried shiitake mushrooms, aged cheeses, and kombu seaweed. In coffee, umami relates to excellent aftertaste—such as experiencing long, pleasant sensations after sipping, which are all manifestations of this savory quality.

Processing Excellence

Elida's processing facility features meticulously selected equipment and procedures. Generally, when coffee cherries at certain processing stages maintain moisture content exceeding 20% for extended periods, not only do premium quality components within the cherries easily dissipate, but off-flavors may develop. Additionally, Elida's processing facility remains at high altitude, necessitating specialized equipment to control temperature and timing during drying. These factors must be perfectly managed, representing critical quality control steps.

Variety Information

This batch is processed using the natural method, featuring the classic Typica variety. Typica: The most ancient original variety from Ethiopia, grown in southeastern Ethiopia and Sudan. All Arabica varieties derive from Typica. It offers elegant flavors but has weak constitution, poor disease resistance, and low yield. Outstanding estate coffees like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica family. Typica plants have reddish-brown new growth, earning them the name "red-topped coffee," and belong to the Arabica species.

Elida Estate Overview

Over half of Elida Estate lies within Panama National Park's protected area. It is a rare ultra-high-altitude estate in Central America, cultivating coffee between 1,700 and nearly 2,000 meters where terrain permits, renowned for its "intense, umami" flavor profile.

Elida Estate belongs to owner Wilford Lamastus. The estate cultivates three varieties: Typica, Geisha, and Catuai, with nurseries propagating seedlings of these varieties. The journey to the estate is beautiful; at 1,700 meters altitude, the air becomes crisp and cold, like walking through high mountains enjoying forest bathing while breathing very fresh air. The estate's terrain at 2,000 meters is steep and rugged, but after crossing the ridgeline, you reach a flat, open area that provides shelter from howling mountain winds. Wilford says this is the perfect place to grow Geisha!