Panama Boquete Elida Natural Typica Specialty Coffee Bean: Flavor Profile, Origin Region, and Brewing Parameters

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Since 2006, Elida's selected 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 most "Kenyan blackberry-toned," with its black berry fruit and persistent complex fruit flavors often leaving people full of praise. Reviewers are also drawn to Elida's unique "savory deliciousness," a term derived from "Umami." Currently, many experts include "savory taste" as the fifth basic taste (sweet, sour, bitter, salty, savory). The effect of savory taste is similar to monosodium glutamate, enhancing freshness or used in making broths from foods like dried shiitake mushrooms, aged cheese, and kelp, where savory notes can be detected. The savory taste in coffee is related to good "aftertaste," such as having a long and pleasant lingering flavor after sipping, all of which are part of the savory taste experience.

The equipment, tools, and processing steps at Elida's processing facility are all meticulously crafted. Generally, when coffee cherries undergoing post-harvest processing reach a certain stage, if their moisture content exceeds twenty percent for extended periods, the quality components within the coffee cherries not only easily dissipate but there's also the possibility of off-flavors developing. Additionally, since Elida's processing facility is still at high altitude, there are dedicated processing facilities to control temperature and timing during drying, which must be controlled with precision, representing crucial steps that affect quality.

This batch uses the natural processing method with the classic Typica variety. Typica: The oldest native variety from Ethiopia, grown in southeastern Ethiopia and Sudan, with all Arabica varieties derived from Typica. It features elegant flavors but is physically weak, disease-resistant, and has low yields. Premium estate beans like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica variety. Typica plants have bronze-colored new leaves, known as red-tipped coffee, and belong to the Arabica species.

More than half of Elida Estate's area is within the Panama National Park reserve, making it a rare ultra-high-altitude estate in Central America. Based on terrain feasibility, coffee is cultivated between 1,700 and nearly 2,000 meters, renowned for its "rich, savory" flavor profile.

Elida Estate belongs to owner Wilford Lamastus. This estate cultivates three varieties, including Typica, Geisha, 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 enjoying a forest bath while breathing very fresh air. The estate's terrain at 2,000 meters is steep and rugged, but after crossing the ridge line and reaching the saddle area, it opens up to flat, expansive ground that can shelter from howling mountain winds. Wilford says this is the perfect place to grow Geisha!

Flavor Description: Rich tropical fruits, strawberry notes, black plums, apricots, peaches, longans, with intense fruity wine aromas.

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 is a tall-growing variety of Arabica, originating from the Yemen to Java lineage, and began spreading in Java in the early 18th century.

It is Ethiopia's oldest native variety, with all Arabica varieties derived from Typica. Typica plants have bronze-colored new leaves, and beans are oval or slender and pointed in shape. It features elegant flavors but is physically weak, disease-resistant, and has low yields. Premium estate beans like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica variety.

Its plant is very similar to what we call Java today, with bronze-tipped young leaves, and both fruit and seeds are large. It has very low yields and is susceptible to all major pests and diseases.

Hand-poured Panama. 15g of grounds, medium grind (using Fuji grinder with ghost teeth #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and stop pouring, wait until the water level drops to half, then continue pouring slowly 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

Baru is a young volcano with an altitude exceeding 3,400 meters, belonging to the active volcano category, surrounded by seven different microclimate zones that nurture rich and diverse ecosystems. The diverse microclimates have both advantages and disadvantages for coffee cultivation, but for Elida, its flavors are more intense and aromas more pronounced than most Panama beans, with black berry aftertaste and ever-changing mouthfeel becoming the main reasons why connoisseurs extremely favor it.

However, high altitude terrain also has disadvantages. For example, Elida's average coffee cultivation altitude exceeds 1,700 meters, and combined with low nighttime temperatures, coffee takes five years after planting before it can be harvested, making the waiting period extremely long. During the harvest period, coffee ripening often exceeds a month. Once abnormal weather occurs before ripening, such as typhoons, heavy rains, or other irresistible factors, despite knowing it will cause significant losses, because the beans haven't ripened and under quality insistence, not rushing to harvest leads to sharply reduced yields. The risks are actually much greater than for low-altitude estates.

Panama coffee is famous for the Geisha from Hacienda La Esmeralda, and the region where Hacienda La Esmeralda is located is also quite famous; it's the Boquete region in the Chiriqui province. Boquete is a town in Chiriqui province, situated near the border between Panama and Costa Rica, close to the famous Baru Volcano. With beautiful scenery, fertile and rich soil, the climate and soil are perfectly suited for producing high-quality coffee.

Important Notice :

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