Panama Elida Coffee Flavor Profile and Characteristics

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The equipment, tools, and processing steps at the Elida processing plant are meticulously crafted. Generally, when coffee cherries that have undergone post-processing to a certain stage have moisture content exceeding 20% for extended periods, not only do high-quality components within the cherries easily deteriorate, but there's also potential for off-flavors to develop. Additionally, since the Elida processing plant is located at high altitude, specialized processing equipment is used to control temperature and timing during drying. This must be controlled precisely, representing a crucial step that affects quality.

Typica Variety Characteristics

This batch uses the natural processing method and features the classic Typica variety. Typica is the oldest native variety from Ethiopia, originating in southeastern Ethiopia and Sudan. All Arabica varieties derive from Typica. It features elegant flavors but has weak constitution, poor disease resistance, and low yield. Excellent estate beans such as Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to the Typica family. Typica has reddish-brown terminal leaves, earning it the name "red-tipped coffee," and belongs to the Arabica species.

Elida Estate Overview

Over half of Elida Estate's area is located within Panama's National Park reserve. It is a rare ultra-high-altitude estate in Central America, cultivating coffee at elevations ranging from 1,700 to nearly 2,000 meters based on topographical feasibility. It is renowned for its main flavor profile characterized by "richness and umami."

Elida Estate is owned by Wilford Lamastus. This estate cultivates three varieties: Typica, Gesha, and Catuai, with nursery areas nurturing seedlings of these varieties. The journey to the estate is beautiful; at 1,700 meters elevation, the air becomes crisp and cold, like walking through high mountains while enjoying a forest bath and 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, one discovers flat, open ground with topography that can shelter against howling mountain winds. Wilford says, "This place is perfect for growing Gesha!"

Brewing Method

Hand-brewed Panama: 15g coffee, medium grind (Fuji-Ryukyu 4 grind), V60 dripper, water temperature 88-89°C. First pour 30g water, 27-second bloom, pour to 105g then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Profile

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

Product Information

Brand Name: 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 Details

Typica is a tall-growing cultivar of Arabica, originating from the branch extending from Yemen to Java, and began spreading in Java in the early 18th century.

It is Ethiopia's oldest native variety, with all Arabica varieties deriving from Typica. Typica has bronze terminal leaves, with beans that are oval or slender and pointed in shape. It features elegant flavors but has weak constitution, poor disease resistance, and low 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, and both fruits and seeds are large. Yield is extremely low, and it's susceptible to all major pests and diseases.

Coffee Details

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

Geographical Influence

Baru is a young volcano with an altitude exceeding 3,400 meters. It is an active volcano with seven different microclimate zones in its surrounding area, fostering rich and diverse ecosystems. The diverse microclimates have both advantages and disadvantages for coffee cultivation. However, in Elida's case, its flavors are more intense and aromas more pronounced than most Panamanian coffees. The black berry aftertaste and complex texture have become 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. The high altitude combined with low nighttime temperatures means coffee plants take five years after planting before they can be harvested, resulting in a very long waiting period. Once harvest season begins, coffee ripening often extends beyond a month. If abnormal weather conditions occur before ripening, such as typhoons, heavy rain, or other irresistible factors, even though it's known that significant losses will occur, because the beans haven't fully ripened, adherence to quality standards means not rushing the harvest, leading to sharply reduced yields. The risks are actually much greater than for low-altitude estates.

Boquete Region

Panama coffee is famous for the Gesha from Hacienda La Esmeralda, and the region where Hacienda La Esmeralda is located is also quite renowned: the Boquete region in Chiriqui Province. Boquete is a town in Chiriqui Province, situated near the border between Panama and Costa Rica, close to the famous Baru Volcano. It boasts beautiful scenery, rich and fertile soil, and climate and soil conditions that are exceptionally suitable for producing high-quality coffee.

Awards and Umami Character

Since 2006, Elida's select batches have consistently ranked among Panama's best winning batches, with prices increasing year by year. Among Central American estates, Elida should be considered the one with the most prominent "Kenyan black berry notes." Its black berry and persistent complex fruit flavors often leave people full of praise. Judges are also drawn to Elida's unique "umami character," a term derived from "Umami." Currently, many experts include "umami" among the five basic tastes (sweet, sour, bitter, salty, umami). The effect of umami is similar to monosodium glutamate, enhancing flavor or used in foods that make rich broths, such as dried shiitake mushrooms, aged cheese, and kelp, where umami presence can be detected. The umami in coffee is related to good "aftertaste"—for example, having a long and pleasant finish after sipping all contribute to the perception of umami flavor.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473