How Much Does Panama Elida Cost? Panama Elida Coffee Price

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Hand Brew Brewing Guide

Panama hand brew: 15g coffee grounds, medium grind (Fujiyama ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water, let bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level in the coffee bed drops to halfway before continuing. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Notes

Rich tropical fruit, strawberry aroma, black plum, apricot, peach, longan, with an intense fruity wine-like aroma.

Product Information

• Brand: FrontStreet Coffee (FrontStreet Coffee)
• Net Weight: 227g
• Packaging: Bulk
• Coffee Bean State: Roasted coffee beans
• Sugar Content: Sugar-free
• Origin: Panama
• Roast Level: Medium roast

About Typica Variety

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

It is the oldest native variety from Ethiopia, and all Arabica varieties are derived from Typica. Typica plants have bronze-colored young leaves and elliptical or slender-pointed beans. The flavor is elegant, but the plant is physically weak, disease-resistant, and yields low fruit quantities. Excellent estate coffees like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica variety.

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

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 aroma, black plum

Elida Estate

Baru is a young volcano standing over 3,400 meters tall, an active volcano surrounded by seven different microclimate zones that nurture 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 coffees, with black berry aftertaste and complex mouthfeel, making her extremely popular among coffee connoisseurs.

However, high-altitude terrain also has disadvantages. For example, Elida's average coffee cultivation altitude 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 harvest, coffee ripening often exceeds one month. If abnormal weather occurs before ripening, such as typhoons or heavy rain, it can cause significant losses. However, because the beans are not yet ripe, FrontStreet Coffee insists on quality over quantity, not rushing to harvest, which leads to significantly reduced yields. The risk is much greater than 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. The scenery is beautiful, the soil is rich and fertile, and the climate and soil are excellent for producing high-quality coffee.

Elida's Excellence

Since 2006, Elida's selected batches have consistently ranked among the best Panama winning batches, with prices rising year by year. Among Central American estates, Elida should be considered the most "Kenyan black berry-toned," with its black berries and persistent complex fruit flavors often earning praise. Judges are also drawn to Elida's unique "umami" flavor. This term comes from "Umami." Currently, many experts include "umami" as one of the five basic tastes (sweet, sour, bitter, salty, umami). Umami's effect is similar to monosodium glutamate, enhancing flavor or making foods like dried shiitake mushrooms, aged cheese, and kombu stock. Umami in coffee is related to good "aftertaste," such as having a long and pleasant post-sip sensation, which all belong to the perception of umami flavor.

Elida's processing facility equipment and processing steps are all meticulously executed. Generally, when coffee fruits reach a certain stage of post-processing, if their moisture content exceeds 20% for extended periods, not only can high-quality components easily be lost, but there's also the possibility of off-flavors developing. 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 perfectly, representing a crucial step affecting quality.

This batch uses natural processing, with 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, disease-resistant, and yields low fruit quantities. Excellent estate coffees like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to Typica. Typica young leaves are bronze-colored, called red-topped coffee, and Typica belongs to the Arabica species.

Estate Environment

Over half of Elida Estate is within Panama National Park's reserve area. It is a rare ultra-high-altitude estate in Central America. Depending on terrain feasibility, coffee is cultivated from 1,700 meters to nearly 2,000 meters altitude, known for its main flavor profile of "intense, umami-rich" characteristics.

Elida Estate belongs to owner Wilford Lamastus. This estate cultivates three varieties: Typica, Geisha, and Catuai, with nursery areas raising seedlings of these varieties. The journey to the estate is beautiful, and at 1,700 meters altitude, the air becomes cold and crisp, like walking in high mountains enjoying forest bathing and breathing very fresh air. The terrain at 2,000 meters is steep, and after crossing the ridge line to reach the saddle, it's surprisingly flat open ground with terrain that can block 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