Panama Elida Estate Single-Origin Bean Differences, Distinctions, and Award Achievements

Differences, Distinctions, and Awards of Panama Elida Estate Single-Origin Beans

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Baru is a young volcano with an altitude exceeding 3,400 meters. It is an active volcano surrounded by seven different microclimate zones, nurturing rich and diverse ecosystems. The diverse microclimates have both advantages and disadvantages for coffee cultivation. However, in Elida's case, 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 terrain also has drawbacks. For Elida, the average altitude for coffee cultivation exceeds 1,700 meters. The high altitude combined with low night temperatures means coffee takes five years to harvest after sowing—a very long waiting period. After entering the harvest season, coffee often ripens for over a month. Once abnormal weather occurs before ripening, such as irresistible factors like typhoons or heavy rains, despite knowing it will cause significant losses, the beans are not prematurely harvested due to quality commitments, leading to sharply reduced yields. The risk is actually much greater than for low-altitude estates.

Panama coffee is famous for the Geisha from Hacienda La Esmeralda, and the region where this estate is located is also quite famous—it's the Boquete production area 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 beautiful scenery, fertile and rich soil, the climate and terrain are ideal for producing high-quality coffee.

Starting from 2006, Elida's selected batches consistently ranked among the best Panama winning batches, with prices becoming increasingly premium. Among Central American estates, Elida should be considered the one with the most "Kenyan black berry notes." Its black berries and persistent complex fruit flavors often leave people full of praise. What judges flock to is also Elida's unique "umami" flavor—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 freshness or making foods like dried shiitake mushrooms, aged cheese, and kombu reveal its presence. Umami in coffee is related to good "aftertaste"—for example, having a long and pleasant finish after sipping all belong to the experience of umami flavors.

Elida's processing equipment, tools, and procedures are all meticulously crafted. Generally, when coffee cherries reach a certain stage of processing, if their moisture content exceeds 20% for extended periods, not only do high-quality components easily dissipate, but there's also the possibility of off-flavors developing. Additionally, since Elida's processing station is still at high altitude, it has dedicated processing equipment to control temperature and timing during drying—all must be controlled perfectly, which is also a crucial step affecting quality.

This batch uses natural processing methods, with the classic Typica variety. Typica: The oldest native variety from Ethiopia, grown in southeastern Ethiopia and Sudan. All Arabica varieties derive from Typica. The flavor is elegant, but the plant is relatively weak with poor disease resistance and low fruit yield. Excellent estate beans like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to Typica. Typica has reddish-brown young leaves, called red-tipped coffee, and belongs to the Arabica species.

More than half of Elida Estate is located within Panama National Park's protected area. It is a rare ultra-high-altitude estate in Central America, cultivating coffee between 1,700 and nearly 2,000 meters where terrain permits, known for its main flavor profile of "intense and umami."

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

Flavor Description

Rich tropical fruits, strawberry notes, black plums, apricots, peaches, longans, intense fruity wine aroma.

Product Information

Manufacturer: FrontStreet Coffee

Net Weight: 227g

Packaging: Bulk

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.

The oldest native variety from Ethiopia, all Arabica varieties derive from Typica. Typica has bronze-colored young leaves, with oval or slender-pointed beans; elegant flavor, but relatively weak plant constitution with poor disease resistance and low fruit yield. Excellent estate beans like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to Typica.

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

Hand Brew Panama

15g coffee, medium grind (small Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g water, 27-second bloom, pour to 105g then pause. Wait until the water level drops halfway, then continue pouring slowly until 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

Panama

Population: 3,406,000

Panama's coffee definition is based on how coffee is produced rather than geographical division. Previously, when coffee cultivation was more widespread, the beans produced in the smaller, closely-clustered regions listed below could be combined as one unit.

BOQUETE

The Boquete region is Panama's most famous production area. Its mountainous terrain creates many microclimates. Relatively cool weather and frequent fog help slow coffee cherry maturation, which some believe is similar to high-altitude climate conditions.

Altitude: 400-1,900m

Harvest: December - March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

The Volcan-Candela region produces most of Panama's food and some amazing coffee. The region is named after Baru Volcano and Piedra Candela city, bordering Costa Rica.

Altitude: 1,200-1,600m

Harvest: December - March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

RENACIMIENTO

Renacimiento is a production area in Chiriqui province, bordering Costa Rica. The area itself is quite small, making it not one of Panama's main specialty coffee production areas.

Altitude: 1,100-1,500m

Harvest: December - March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

Estate Information

Elida Estate is located in Panama's western border province—Chiriqui-Boquete. The province's Baru Volcano is one of Central America's highest volcanoes, with fertile volcanic soil providing optimal nutrients for coffee. Baru Volcano has seven different microclimate zones based on altitude, with a national park established to protect against human development and hunting, preserving rare plants, birds, and mammals. Elida Estate covers approximately 65 hectares, with half located within the national park. Only 30% of the estate grows coffee trees, while the remainder remains primary forest.

Coffee Region: Panama / Boquete

Estate Founded: 1918

Estate Size: 65 hectares

Cultivation Area: 30 hectares

Cultivation Altitude: Approximately 1,850 meters

Grading Standard: SHB

Coffee Varieties: Typica

Soil Type: Volcanic soil

Average Annual Temperature: Average 20°C

Annual Rainfall: Approximately 2,400mm

Processing Method: Natural processing

Harvest Method: Hand-picking

Certifications: Shade trees / Bird-friendly

Awards Record

2015 Best Of Panama - Natural Process Category: 4th Place

2014 Best Of Panama - Natural Process Category: 3rd Place

2013 Best Of Panama - Natural Process Category: 6th Place

2010 Best Of Panama - Natural Process Category: 6th Place

2009 Best Of Panama - Natural Process Category: 5th Place

2008 Best Of Panama - Natural Process Category: 10th Place

2007 Best Of Panama - Natural Process Category: 3rd Place

2006 Best Of Panama - Natural Process Category: 13th Place

Panama Elida (Natural)

More than half of Elida Estate is located within Panama National Park's protected area. It is a rare ultra-high-altitude estate in Central America, cultivating coffee between 1,700 and nearly 2,000 meters where terrain permits, known for its main flavor profile of "intense and umami." Elida Estate's flavor is more intense and aromatic than most Panama beans, with black berry aftertaste and varied mouthfeel, making her extremely beloved by connoisseurs. Elida Estate is a frequent champion in the Best of Panama competition.

Cupping Notes

Distinct black berry flavor on entry, very clean and full-bodied with good oiliness. Well-balanced sweet and sour notes, high-altitude tomato flavor with persistent oiliness.

The Boquete region has always been Panama's most watched coffee-producing area, with many world-renowned estates—such as Hacienda La Esmeralda, which became famous with its Geisha variety, and Best of Panama frequent winners like Hartman Estate, Mama Cata Estate, Kotowa Estate, Santa Teresa Estate, etc. Elida Estate itself is also a heavyweight star estate in the Boquete region—having won Best of Panama awards for five consecutive years, with an impressive record second only to Hacienda La Esmeralda. Elida Estate covers 65 hectares, with over half located within Baru Volcano National Park. Thirty hectares are planted with coffee trees, while the remaining 35 hectares are primary forest. Coffee cultivation altitude ranges from 1,670 to 1,850 meters, making it one of Panama's two highest-altitude coffee estates (the other estate with similar altitude should be Carmen Estate in Volcan Valley).

In European and American markets, coffee beans are basically espresso blends—that is, Espresso (any blend of two or more coffee beans roasted dark can be called Espresso, and most espresso rarely uses high-altitude specialty coffee beans as ingredients, and Europe and America are no exceptions). Single-origin coffees are few and far between! Let alone estate specialty coffee beans. Europeans and Americans pursue intense mouthfeel when drinking coffee (due to their dietary habits!). They basically rarely drink single-origin coffee; single-origin coffee often isn't roasted as dark as espresso, and the mouthfeel isn't as intense as espresso, so these high-altitude estate specialty single-origin coffees are basically purchased by British royalty and consumers in Japan, Singapore, Taiwan, Hong Kong, mainland China, etc. These customers, like their requirements for good tea, demand to taste the pure flavor of the origin and also require the health benefits of coffee; actually, many Chinese people's requirements for product quality are far higher than Europeans and Americans, but due to various reasons in China, buying good products requires some effort; since Europeans and Americans mainly drink espresso, it's very difficult to buy high-altitude estate coffee beans abroad.

The following coffee origins are only partial varieties. Some coffee beans from certain origins have very small annual harvests, and it's common that they can't be purchased. Customers often ask which coffee tastes best, but it's actually difficult to say as tastes vary. Many estate specialty coffees, because roasting needs to preserve the characteristics of their growing environment, aren't roasted as dark as espresso coffee (the darker the roast, the more characteristics are lost). There will always be some acidity, but the better the origin, the weaker the acidity, the purer the mouthfeel, and the lower the bitterness. A truly good cup of Jamaica Blue Mountain coffee represents this perfect mouthfeel.

Thanks to Boquete's unique climate with distinct wet and dry seasons, ample sunlight and rainfall, and fertile soil formed from volcanic ash from Baru Volcano, Elida Estate's coffee cultivation quickly developed its own character. In 1929, the estate's coffee beans were first exported to Germany, earning a good reputation for Panama coffee. In the three-quarters of a century that followed, as a family estate, Elida's coffee cultivation continued to develop, forming its international reputation.

Coffee here grows at an altitude of 1,500 meters, surrounded by a well-preserved natural tropical ecosystem. Nearby Baru Volcano National Park and La Amistad National Park are both natural wildlife and plant protection areas. All this creates the estate's unique microclimate, which also contributes to its distinctive flavor.

This bean is fully washed, appearing fresh emerald green. The beans are full and glossy, clearly high-density hard beans. When roasted to a high level, distinct fruit aroma emerges, with juice-like sweet and sour notes on entry—bright and refreshing. Roasting slightly deeper reveals vanilla sweetness combined with honey sweetness in the dry aroma, which is intoxicating. At a high+ roast level, acidity decreases while body increases, and sweetness significantly improves. Fruit acids become more gentle and lively, while strong sweetness and rich fruit aroma can still be felt in the aftertaste.

Panama Chiriqui Province Boquete Elida Estate Coffee

Always preferring the intense flavor of African beans, Central American beans in my impression had seemingly become synonymous with mildness—whether Costa Rica or Guatemala, Caribbean island coffees are even closer to the term "juice." But this Panama really gave me a pleasant surprise. The clean fruit acidity is clearly more vivid than other Central American countries and closer to the sweet and fragrant aroma of ripe fruit. On entry, besides balance and clarity, rich sweetness and slightly syrupy viscous mouthfeel enhance its smoothness and liveliness—besides the floral and citrus notes, the overall mouthfeel is not inferior to Geisha.

Cupping Keywords: Caramel sweetness, sweet, clean, balanced, medium body

Green Bean Information

Grower: Familia Chiari

Region: Boquete Town, Chiriqui Province, Panama

Processing: Fully washed

Altitude: 1,500 meters

Harvest Period: October to March of the following year

Soil: Volcanic ash soil

Hacienda La Esmeralda was purchased by Price Peterson's father, Swedish-American banker Rudolph A. Peterson, who once served as Bank of America president and was a major figure in the financial world at the time. Rudolph bought Hacienda La Esmeralda just for vacation and later retirement use, probably not expecting that this estate would become world-famous and even become representative of Panama's specialty coffee estates. After Price took over, he segmented the market into three major brands based on altitude, microclimate, cupping performance, and cultivated varieties: (Esmeralda Special, Diamond Mountain grows, Palmyra).

Palmyra (Rainforest Alliance certified) is a brand of coffee grown near Baru Volcano Park area, planted entirely with Catuai variety. It represents typical Panama Boquete high-altitude coffee flavor with non-stimulating acidity, nutty sweetness, and vanilla chocolate notes. Palmyra is actually La Esmeralda's highest-yielding coffee, accounting for about 70% of the entire family's coffee production. Elida Estate is located in Panama's western border province—Chiriqui's Boquete region. The province's most famous landmark and tourist attraction is the 3,300-meter-high Baru Volcano—Baru is one of Central America's highest volcanoes, covering approximately 14,000 hectares. Based on altitude, it can be divided into 7 different microclimate zones. Many rare plants, birds, and mammals inhabit the volcanic area. The Boquete region is located on the eastern side of Baru Volcano, a valley area formed by volcanic lava flow, adjacent to Panama's other famous coffee-producing region—Volcan Valley, across the volcano.

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