Panama Boquete Elida Natural Typica Premium Coffee Bean Varieties, Brand Recommendations and Estate

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Flavor Description

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

Typica Variety

Typica is a tall cultivar of Arabica, originating from the branch spreading from Yemen to Java. It began to circulate on Java Island in the early 18th century.

It is the oldest native variety from Ethiopia, and all Arabica varieties are derived from Typica. Typica has bronze-colored young leaves, with oval or slender-pointed beans. The flavor is elegant, but the plant is physically weak, with 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.

Its plant is very similar to what we call Java today, with bronze-tipped young leaves, large fruits and seeds, very low yield, and is susceptible to all major pests and diseases.

Brewing Instructions

Hand-pour Panama coffee: 15g of coffee, medium grind (Fujiyama ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour with 30g water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

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

Elida Estate

Baru is a young volcano with an altitude exceeding 3,400 meters. It is an active volcano surrounded by seven different microclimates, fostering rich and diverse ecosystems. 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, making her extremely beloved by connoisseurs.

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, with a very long waiting period. During the harvest season, coffee often takes over a month to ripen. If adverse weather occurs before ripening—such as typhoons or heavy rain—despite knowing it will cause significant losses, the estate maintains quality standards by not rushing harvest, which can lead to sharply reduced yields. The risk is actually much higher than for low-altitude estates.

Boquete Region

Panama coffee is famous for Geisha from Hacienda La Esmeralda, and the region where this estate is located is also quite renowned: the Boquete region in Chiriqui Province. Boquete is a town in Chiriqui Province, located near the border between Panama and Costa Rica, close to the famous Baru Volcano. With beautiful scenery, fertile soil, and climate and soil conditions ideal for producing high-quality coffee.

Awards and Recognition

Since 2006, Elida's select batches have consistently ranked among the best Panama winning batches, with prices increasing year by year. Among Central American estates, Elida should be considered the most "Kenyan black berry-like" in character. Its black berry and persistent complex fruit flavors often leave people full of praise. Judges are also drawn to Elida's unique "savory flavor" (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 monosodium glutamate—enhancing flavor or used in foods like dried shiitake mushrooms, aged cheese, and kombu for making broth. Umami in coffee is related to good "aftertaste"—for example, a long and pleasant sensation after sipping, all part of the savory taste experience.

Processing Facilities

The equipment and processing steps at Elida's processing facility are meticulously designed. Generally, when coffee cherries reach a certain stage in post-processing, if their moisture content exceeds 20% for extended periods, not only can high-quality components easily be lost, but off-flavors may also develop. Additionally, Elida's processing facility is still at high altitude, so it has dedicated processing equipment to control temperature and timing during drying. This must be controlled precisely and is a crucial step affecting quality.

This Batch Details

This batch uses natural processing and the classic Typica variety. Typica: The oldest native variety from Ethiopia, originating from southeastern Ethiopia and Sudan. All Arabica varieties are derived from Typica. The flavor is elegant, but the plant is physically weak, with 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. Typica has bronze-colored young leaves, known as red-topped coffee, and belongs to the Arabica species.

Estate Location

More than half of Elida Estate is located within the Panama National Park reserve area. It is a rare ultra-high-altitude estate in Central America. Depending on terrain feasibility, coffee is cultivated between 1,700 and nearly 2,000 meters, known for its main flavor profile of "intense, savory" characteristics.

Owner and Cultivation

Elida Estate belongs to owner Wilford Lamastus. The estate cultivates three varieties: Typica, Geisha, and Catuai. The nursery area raises seedlings of these varieties. The journey to the estate is beautiful. At 1,700 meters, the air becomes crisp, like walking in high mountains enjoying a forest bath while breathing very fresh air. The estate's terrain at 2,000 meters is steep. After crossing the ridge line and reaching the saddle area, it's surprisingly flat, open ground with terrain that can shield against the howling mountain winds. Wilford says this is the best place to grow Geisha!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473