Nav: Home > Coffee >

The Story and Legacy of Panama Boquete Elida Estate Natural Process Typica Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). Since 2006, Elida's selected batches have consistently ranked among Panama's best winning lots year after year, with prices becoming increasingly premium. Among Central American estates, Elida should be considered the most prominent for its Kenyan blackberry notes, with its dark berry flavors and persistent complex fruit characteristics often leaving people full of praise. Judges also flock to Elida for its...

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Elida Estate: Panama's Premium Coffee Excellence

Since 2006, Elida's selected batches have consistently ranked among Panama's finest winning lots year after year, with prices becoming increasingly precious. Among Central American estates, Elida should be considered the most prominent for its "Kenyan blackberry notes" - its black berry and persistent complex fruit flavors often leave people full of praise. Reviewers are also drawn to Elida's unique "savory deliciousness," a term derived from "Umami." Currently, many experts include "umami" as one of the five basic tastes (sweet, sour, bitter, salty, umami). The effect of umami is similar to MSG, enhancing freshness or used in foods like dried mushrooms, aged cheese, and kombu for making rich broths. The umami in coffee is related to good "aftertaste" - for example, a long and pleasant finish after sipping are all part of the savory deliciousness experience.

Pour-over Brewing Guide

Pour-over Panama. 15g coffee, medium grind (Fuji RY Q-grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water, let bloom for 27 seconds. Pour to 105g and pause, wait until the water level drops to halfway, then slowly pour until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Panama Boquete Elida Typica Natural

Country: Panama

Grade: SHB

Region: Boquete

Roast Level: Medium Roast

Processing Method: Natural

Variety: Typica

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

The Terroir of Elida Estate

Baru is a young volcano standing over 3,400 meters above sea level, belonging to the active volcano category. Its surroundings feature seven different microclimate zones, nurturing a rich and diverse ecosystem. The diverse microclimates have both advantages and disadvantages for coffee cultivation. However, for Elida, her flavor is more intense and aromatic than most Panama beans, with black berry aftertaste and varied mouthfeel becoming the main reasons why gourmets extremely love her.

However, high altitude also has disadvantages. For Elida, the average altitude for coffee cultivation exceeds 1,700 meters. The high altitude combined with cool night temperatures means coffee takes five years from planting to harvest, making the waiting period extremely long. During the harvest season, coffee ripening often exceeds one month. If abnormal weather occurs before ripening, such as typhoons or heavy rain - irresistible factors - knowing it will cause significant losses, but because the beans aren't ripe, insisting on quality by not rushing harvest leads to sharply reduced yields. The risk is actually much greater than low-altitude estates.

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

This batch uses natural processing method, with the classic Typica variety. Typica: The oldest original 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-tipped coffee. Typica belongs to the Arabica species.

Elida Estate's Unique Environment

More than half of Elida Estate's area is within Panama National Park's reserve zone. It is a rare ultra-high-altitude estate in Central America, cultivating coffee between 1,700 and nearly 2,000 meters according to terrain feasibility. It's famous for its main flavor axis of "intense, umami-rich" 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. At 1,700 meters altitude, the air becomes crisp and cold, like walking in high mountains enjoying forest therapy while breathing very fresh air. The terrain at 2,000 meters is steep and rugged. After crossing the ridge line to reach the saddle area, it surprisingly opens up to flat, expansive ground where the terrain can shelter from the howling mountain winds. Wilford says this is the perfect place to grow Gesha!