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Flavor Profile, Origin, and Brewing Parameters for Panama Elida Estate Single-Origin Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions, follow Coffee Workshop (WeChat public account: cafe_style) for Panama Elida Estate single-origin beans flavor characteristics, origin, and brewing parameters. La Esmeralda Estate was purchased by Price Peterson's father, Swedish-American banker Rudolph A. Peterson, who served as president of Bank of America and was a major figure in the financial world at the time. Rudolph

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Panama Elida Estate Single Origin Coffee: Flavor Characteristics, Growing Region, and Brewing Parameters

Hacienda La Esmeralda was purchased by Price Peterson's father, Swedish-American banker Rudolph A. Peterson, who once served as President of Bank of America and was a major figure in the financial world at the time. Rudolph bought Hacienda La Esmeralda solely for vacation and later retirement use, likely never anticipating that this estate would become world-famous and even represent Panama's fine coffee estates. After Price took over, he segmented the market into three major brands for sales 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 the Baru Volcano Park area, cultivated entirely with Catuai varieties. It represents typical Panama Boquete high-altitude coffee flavors with moderate acidity, nutty sweetness, and vanilla chocolate flavors. Palmyra is actually La Esmeralda's highest-producing coffee, accounting for about 70% of the entire family's coffee production. Elida Estate is located in Chiriqui Province, Panama's western border province—specifically in the Boquete growing region. The province's most famous landmark and tourist destination is the 3,300-meter-high Baru Volcano—one of Central America's highest volcanoes. With a total area of about 14,000 hectares, it can be divided into 7 different microclimate zones based on altitude. Many rare plants, birds, and mammals inhabit the volcano range. The Boquete growing region lies on the eastern side of Baru Volcano, a valley area formed by volcanic lava flows, adjacent to another famous Panamanian coffee region—Volcan Valley.

Baru is a young volcano standing over 3,400 meters tall, classified as 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 aromatic than most Panamanian coffees, with black berry aftertaste and varied textures, making it extremely beloved by connoisseurs.

However, high-altitude terrain also has disadvantages. For example, in Elida, the average altitude for coffee cultivation 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 season, coffee ripening often takes over a month. If abnormal weather occurs before ripening—such as typhoons, heavy rains, or other irresistible factors—significant losses are inevitable. However, because the beans haven't ripened, adhering to quality standards by not rushing to harvest leads to significantly reduced yields, making risks much higher than for low-altitude estates.

Panamanian coffee is famous for the Geisha variety from Hacienda La Esmeralda, and the region where this estate is located is also quite renowned: the Boquete growing 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 beautiful scenery, rich fertile soil, and climate and soil perfectly suited for producing quality coffee.

Since 2006, Elida's selected batches have consistently ranked among the best Panama winners year after year, with prices becoming increasingly premium. Among Central American estates, Elida should be considered the most "Kenyan black berry-toned," with its black berries and persistent complex fruit flavors often receiving endless praise. Judges also flock to Elida's unique "savory flavor," a term derived from "Umami." Currently, many experts include "umami" as one of the five basic tastes (sweet, sour, bitter, salty, savory). The effect of umami is similar to monosodium glutamate, enhancing freshness or making foods like dried shiitake mushrooms, aged cheese, and kombu. Umami in coffee is related to good "aftertaste"—for example, a long and pleasant aftertaste after sipping are all experiences of savory flavors.

The equipment, utensils, and processing steps at Elida's processing facility are all meticulously chosen. Generally, when coffee cherries reach a certain stage of processing, if their moisture content remains above 20% for extended periods, not only do the high-quality components within the cherries easily dissipate, but there's also the possibility of off-flavors developing. Additionally, Elida's processing facility is still at high altitude, so they have dedicated processing equipment to control temperature and timing during drying—both must be perfectly controlled, making this 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. It has elegant flavors but weak constitution, 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 bronze-colored top leaves, called red-topped coffee, and belongs to the Arabica species.

Elida Estate belongs to owner Wilford Lamastus, who cultivates three varieties on the estate: Typica, Geisha, and Catuai, with nurseries raising seedlings of these varieties. The journey to the estate is beautiful; at 1,700 meters altitude, the air becomes cold, like walking in 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 and reaching the saddle area, it's surprisingly flat and open ground with terrain that can block howling mountain winds. Wilford says this is the best place for growing Geisha!

Flavor Description

Rich tropical fruits, strawberry notes, black plums, apricots, peaches, longans, intense fruit 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 cultivated variety of Arabica, originating from the Yemen to Java lineage, which began spreading on Java Island in the early 18th century.

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

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

Hand-pour Panama: 15g coffee, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and stop, wait until the coffee bed drops to half level before continuing. Slowly pour until reaching 225g, discarding the tail end. 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: Natural

Variety: Typica

Flavor: Rich tropical fruits, strawberry notes, black plums

Panama

Population: 3,406,000

Panama's regional coffee definition is based on how coffee is produced rather than geographical divisions. Previously, when coffee was more widely cultivated and the regions listed below were smaller and more closely clustered, the produced coffee beans could be combined as a single unit.

BOQUETE

The Boquete growing region is Panama's most famous. Its mountainous terrain creates many microclimates. Relatively cool weather and frequent fog help slow coffee cherry maturation, which some believe resembles 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 growing region in Chiriqui Province, bordering Costa Rica. The area itself is relatively small, making it not one of Panama's main specialty coffee producing regions.

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 Province (Chiriqui-Boquete). The province's Baru Volcano is one of Central America's highest volcanoes, and its fertile volcanic soil provides optimal nutrients for coffee. Baru Volcano is divided into seven different microclimate zones based on altitude, with national parks established to protect against human development and hunting, preserving rare plants, birds, and mammals. Elida Estate has a total area of about 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 Established: 1918

Estate Size: 65 hectares

Planting Area: 30 hectares

Planting Altitude: Approximately 1850 meters

Grading Standard: SHB

Coffee Varieties: Typica

Soil Type: Volcanic soil

Average Annual Temperature: 20°C

Annual Rainfall: Approximately 2400mm

Processing Method: Natural

Harvesting Method: Hand-picked

Related Certifications: Shade trees/Bird-friendly

Award Records

2015 Best Of Panama - Natural Process 4th Place

2014 Best Of Panama - Natural Process 3rd Place

2013 Best Of Panama - Natural Process 6th Place

2010 Best Of Panama - Natural Process 6th Place

2009 Best Of Panama - Natural Process 5th Place

2008 Best Of Panama - Natural Process 10th Place

2007 Best Of Panama - Natural Process 3rd Place

2006 Best Of Panama - Natural Process 13th Place

Panama Elida (Natural)

Over half of Elida Estate's area lies within Panama National Park's reserve area. It's a rare ultra-high-altitude estate in Central America, cultivating coffee between 1,700 and nearly 2,000 meters, famous for its main flavor axis of "intense and savory." Elida Estate's flavors are more intense and aromatic than most Panamanian coffees, with black berry aftertaste and varied textures, making it extremely beloved by connoisseurs. Elida Estate is a consistent winner in Panama's best coffee competitions.

Cupping

Distinct black berry flavors upon entry, very clean and full, good oiliness, excellent balance of sweet and sour, high-altitude tomato flavors, with persistent oily sensation.

The Boquete growing region has always been Panama's most watched coffee producing area, with many world-renowned famous estates—such as Hacienda La Esmeralda, which became famous overnight with its Geisha variety; Hartman Estate, Mama Cata Estate, Kotowa Estate, and Santa Teresa Estate, which are regular winners in Best of Panama. 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 has a total area of 65 hectares, with more than half located within Baru Volcano National Park. Of the estate's 65 hectares, 30 are planted with coffee trees, while the remaining 35 hectares are primary forest. Coffee is grown at altitudes 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 mixture of two or more coffee beans that are dark roasted can be called Espresso beans. Most espresso coffees rarely use high-altitude specialty coffee beans as ingredients, and Europe and America are no exception). Single-origin coffees are few and far between! Let alone estate specialty coffee beans. Europeans and Americans pursue strong mouthfeel when drinking coffee (due to their dietary habits!). They basically rarely drink single-origin coffee. Single-origin coffees are generally not roasted as dark as espresso, and the mouthfeel is not as strong as espresso, so these high-altitude estate specialty single-origin coffees are basically purchased by British royalty and some consumers in Japan, Singapore, Taiwan, Hong Kong, and mainland China. These customers, like their requirements for good tea, demand to taste the pure mouthfeel of the origin while also demanding the health benefits of coffee. In fact, many Chinese people's requirements for product quality are far higher than Europeans and Americans; it's just that domestically, due to various reasons, it takes some effort to buy good products. Since Europeans and Americans mainly drink espresso coffee, it's very difficult to buy high mountain estate coffee beans abroad.

The coffee origins listed below are only some varieties. Some coffee-producing regions have very small annual harvests, and it's common not to be able to buy them. Customers often ask which coffee tastes better, but it's actually hard to say because tastes vary. Many estate specialty coffees need to retain the characteristic mouthfeel of their growing environment's terroir during roasting, so they're not roasted as dark as espresso (the deeper the roast, the more characteristics are lost). There will always be some acidity, but the better the coffee-producing region, the weaker the acidity, the purer the mouthfeel, and the lower the bitterness. A truly perfect cup of Jamaica Blue Mountain coffee is exactly this kind of perfect mouthfeel.

Thanks to Boquete's unique climate with distinct wet and dry seasons, abundant sunshine and rainfall, and fertile soil formed from volcanic ash originating 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, winning a good reputation for Panamanian 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.

The coffee here grows at an altitude of 1,500 meters, surrounded by a well-preserved natural tropical ecological park. Nearby Baru Volcano National Park and La Amistad National Park are both natural wildlife and plant protection areas. All this forms the estate's unique microclimate and creates its distinctive flavors.

This bean is fully washed, appearing fresh emerald green, with full, glossy beans that are clearly high-density hard beans. When roasted to high level, distinct fruit aromas emerge, with juice-like sweet and sour flavors upon entry—bright and refreshing. With slightly darker roasting, vanilla sweetness and honey sweetness blend in the dry aroma, intoxicating the senses. At high+ roast level, acidity decreases while body increases, sweetness significantly improves, and fruit acids become softer and more lively, while strong sweetness and rich fruit aromas can still be felt in the aftertaste.

Panama Chiriqui Province Boquete Elida Estate Coffee

I've always preferred the strong flavors of African beans, and Central American beans in my impression seem to have become synonymous with moderates. Whether Costa Rica or Guatemala, Caribbean island coffees are even closer to being synonymous with "juice." But this Panamanian coffee really gave me a pleasant surprise. The clean fruit acidity is obviously more vivid than other Central American countries and closer to the sweet and sour aroma of fully ripe fruit. Upon entry, besides balance and clarity, rich sweetness and slightly syrupy viscous texture enhance its smoothness and liveliness—besides the floral notes and citrus flavors, the overall mouthfeel is not inferior to Geisha.