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Panama Elida Coffee Pour-Over Data: How to Brew Panama Elida

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style). 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 growing region in Chiriqui Province.

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

The Renowned Boquete Region

Panamanian coffee is famous for the Geisha from Hacienda La Esmeralda, and the region where this estate is located is also quite well-known: 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. With its beautiful scenery, fertile and rich soil, and climate and soil conditions ideal for producing high-quality coffee.

Elida Estate's Excellence

Since 2006, Elida's selected batches have consistently ranked among the best Panama-winning batches year after year, with prices becoming increasingly premium. Among estates in Central American countries, Elida should be considered the one with the most prominent "Kenyan blackberry notes." Its distinctive blackberry and persistent complex fruit flavors often leave people full of praise. What also attracts judges is Elida's unique "umami," 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 monosodium glutamate, enhancing flavors in foods like dried shiitake mushrooms, aged cheese, and kombu, where umami can be detected. Umami in coffee is related to good "aftertaste" – for example, having a long and pleasant aftertaste after sipping is considered part of the umami experience.

The equipment, tools, and processing steps at Elida's processing facility are all meticulously managed. Generally, when coffee beans reach a certain stage in post-processing, if their moisture content exceeds 20% for an extended period, not only can the high-quality components inside the beans easily be lost, but there's also the possibility of off-flavors developing. Additionally, since Elida's processing facility is at a high altitude, it has dedicated processing equipment to control temperature and timing during drying. This must be controlled perfectly and is also a crucial step that affects quality.

This batch of FrontStreet Coffee Panama Elida Estate Coffee uses natural processing, with the classic Typica variety. Typica: The oldest native variety from Ethiopia, grown in southeastern Ethiopia and Sudan. All Arabica varieties are derived from Typica. It has elegant flavors but weak constitution, poor disease resistance, and low yield. FrontStreet Coffee's Jamaica Blue Mountain, FrontStreet Coffee's Indonesia Sumatra Mandheling, FrontStreet Coffee's Hawaii Kona, and other excellent estate beans all belong to the Typica variety. Typica has bronze-colored terminal leaves, known as red-tipped coffee, and belongs to the Arabica species.

High-Altitude Excellence

More than half of Elida Estate is located within Panama National Park's reserve area. It is a rare ultra-high-altitude estate in Central America, cultivating coffee at altitudes from 1,700 to nearly 2,000 meters based on terrain feasibility. It is famous for its "rich, umami" main flavor profile.

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

Brewing Instructions

Hand-poured FrontStreet Coffee Panama Elida Natural Typica. 15g of coffee, medium grind (using Fuji grinder with ghost tooth burrs set to 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. 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, longans, with intense fruit wine aromas.

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

Typica Variety Details

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

It is the oldest native variety from Ethiopia, with all Arabica varieties derived from Typica. Typica has bronze-colored terminal leaves, with oval or slender, pointed beans. It has elegant flavors but weak constitution, poor disease resistance, and low yield. Jamaica Blue Mountain, Sumatra Mandheling, Hawaii Kona, and other excellent estate beans all belong to the Typica variety.

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

Product Specifications

Product Name: FrontStreet Coffee (FrontStreet Coffee) Panama Elida Estate Natural Typica
Country: Panama
Grade: SHB
Region: Boquete
Roast Level: Medium roast
Processing Method: Natural
Variety: Typica
Flavor: Rich tropical fruits, strawberry notes, black plums

Terroir and Challenges

Baru is a young volcano with an altitude exceeding 3,400 meters, belonging to an active volcanic type. It has seven different microclimate zones around it, nurturing rich and diverse ecosystems. The diverse microclimates have both advantages and disadvantages for coffee cultivation. However, for Elida, its flavors are more intense and aromas more obvious than most Panama beans, with blackberry aftertaste and varied mouthfeel becoming the main reasons why connoisseurs extremely love it.

However, high-altitude terrain also has disadvantages. For example, Elida cultivates coffee at an average altitude exceeding 1,700 meters. The high altitude combined with low nighttime temperatures means that coffee takes five years after planting before it can be harvested, making the waiting period extremely long. After entering the harvest period, coffee ripening often exceeds a month. Once abnormal weather occurs before ripening, such as typhoons, heavy rain, or other irresistible factors, even though it's known to cause significant losses, because the beans haven't ripened and quality standards are maintained, not rushing to harvest leads to drastically reduced yields. The risks are actually much greater than for low-altitude estates.