Panama Elida Estate Single-Origin Bean Varieties, Brand Recommendations, and Estate Introduction

Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style)

Panama Elida Estate Single Origin Coffee Varieties, Brand Recommendations and Estate Introduction

The following coffee origins represent only some varieties. Some coffee-producing regions have very limited annual harvests, making it common for them to be unavailable. Customers often ask which coffee tastes best, but it's truly difficult to say as tastes vary widely among people. Many estate specialty coffees require lighter roasting to preserve the unique characteristics of their growing environment—the deeper the roast, the more these characteristics are lost. Some acidity is inevitable, but coffee from better origins has weaker acidity and purer flavor, with very low bitterness. A truly perfect cup of Jamaican Blue Mountain coffee embodies this ideal profile.

Thanks to Boquete's unique climate with distinct wet and dry seasons, abundant sunshine and rainfall, plus fertile soil formed from volcanic ash of the Baru Volcano, the Lerida 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 Panamanian coffee. Over the three-quarters of a century that followed, as a family estate, Lerida's coffee cultivation continued to develop, establishing 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 sanctuaries. All of this creates the estate's unique microclimate, which in turn produces its distinctive flavor profile.

This particular bean is fully washed processed, appearing as fresh emerald-green, full and glossy beans—clearly high-density hard beans. When roasted to a high level, distinct fruit aromas emerge, with juice-like sweetness and acidity that's bright and refreshing. With slightly deeper roasting, the dry aroma combines vanilla sweetness with honey-like nectar, creating an intoxicating experience. At a high+ roast level, acidity decreases while body increases, and sweetness noticeably improves. The fruit acidity becomes more gentle and lively, while strong sweetness and rich fruit aroma persist in the aftertaste.

Panama Lerida Estate Coffee, Boquete, Chiriqui Province

I've always preferred the intense flavors of African beans, and in my impression, Central American beans have become synonymous with mild profiles. Whether from Costa Rica or Guatemala, Caribbean island coffees are even closer to being synonymous with "juice." But this Panamanian coffee truly surprised me. The refreshing fruit acidity is clearly more vibrant than other Central American countries, closer to the sweet-tart aroma of perfectly ripe fruit. On the palate, beyond balance and clarity, rich sweetness and slightly syrupy texture enhance its smoothness and liveliness—except for those floral and citrus notes, the overall experience is comparable to Geisha.

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

Green Bean Information:

Grower: Familia Chiari
Region: Boquete, Chiriqui Province, Panama
Processing: Fully washed
Altitude: 1,500 meters
Harvest period: October to March
Soil: Volcanic ash soil

La Esmeralda Estate 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 of his time. Rudolph bought Hacienda La Esmeralda primarily for vacation and eventual retirement use, probably not anticipating that this estate would become world-famous and even representative of Panama's specialty coffee estates. After Price took over, he segmented the market into three major brands based on altitude and microclimate, cupping performance, and cultivated varieties: Esmeralda Special, Diamond Mountain Grows, and Palmyra.

Palmyra (Rainforest Alliance certified) represents coffee grown near the Baru Volcano Park area, planted entirely with Catuai varieties. It embodies typical Panama Boquete high-altitude coffee flavors—acidity that's not too sharp, with nutty sweetness and vanilla chocolate notes. Palmyra is actually La Esmeralda's highest-production coffee, accounting for about 70% of the family's total coffee output. Elida Estate is located in Panama's western border province—Chiriqui Province's Boquete region. The province's most famous landmark and tourist attraction 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 by altitude. The volcanic area hosts many rare plants, birds, and mammals. The Boquete region lies on the eastern side of Baru Volcano, a valley area formed by volcanic lava flows, adjacent to Panama's other famous coffee-producing region—the Volcan Valley.

Baru is a young volcano over 3,400 meters high, still active, with seven different microclimate zones surrounding it, nurturing rich and diverse ecosystems. The diverse microclimate has both advantages and disadvantages for coffee cultivation. However, in Elida's case, her flavor is richer and more aromatic than most Panama beans, with black berry aftertaste and complex mouthfeel that are the main reasons connoisseurs love her so much.

However, high altitude also has disadvantages. For Elida, the average coffee cultivation altitude exceeds 1,700 meters. The high altitude combined with cool nighttime temperatures means coffee takes five years to harvest after planting—an extremely long waiting period. Once harvesting begins, coffee ripening often exceeds a month. If abnormal weather occurs before ripening—such as typhoons, heavy rain, or other irresistible factors—significant losses are inevitable. But because the beans haven't ripened, maintaining quality standards means not rushing to harvest, which can lead to drastically reduced yields. The risks are actually much greater than for low-altitude estates.

Panama coffee is famous for Geisha from La Esmeralda Estate, and the region where La Esmeralda is located is also quite renowned: Boquete 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. With beautiful scenery, rich fertile soil, and climate and soil perfect for producing high-quality coffee.

Since 2006, Elida's selected 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 most "Kenyan black berry-fruity," with black berry and persistent complex fruit flavors that often leave people full of praise. Judges also flock to Elida's unique "savory flavor," a term derived from "Umami." Currently, many experts include "umami" as the fifth basic taste (sweet, sour, bitter, salty, savory). Umami's effect is similar to monosodium glutamate, enhancing flavors in foods like dried shiitake mushrooms, aged cheese, and kombu. Umami in coffee relates to good "aftertaste"—for example, having a long and pleasant finish after sipping are all part of the savory taste experience.

Elida's processing equipment and procedures are meticulously detailed. Generally, when coffee cherries reach certain processing stages, if moisture content exceeds 20% for extended periods, not only do high-quality components easily dissipate, but off-flavors may develop. Combined with Elida's high-altitude processing facility, specialized equipment controls temperature and timing during drying. This must be precisely controlled and is a critical 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 weak, disease-resistant, and has low yields. Excellent estate coffees like Jamaican Blue Mountain, Sumatran Mandheling, and Hawaiian Kona all belong to Typica. Typica's top leaves are copper-colored, called red-tipped coffee, and belongs to the Arabica species.

Elida Estate has over half its area within Panama's national park reserve. It's a rare ultra-high-altitude estate in Central America, growing coffee between 1,700 and nearly 2,000 meters based on terrain feasibility, famous for its "rich, savory" flavor profile.

Elida Estate belongs to owner Wilford Lamastus. This estate grows three varieties: Typica, Geisha, and Catuai, with nursery areas cultivating seedlings of these types. The journey to the estate is beautiful. At 1,700 meters, 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 to reach the saddle, it's surprisingly flat, open terrain that can block howling mountain winds. Wilford says this is the perfect place to grow Geisha!

Flavor notes: Rich tropical fruits, strawberry aroma, black plums, apricots, peaches, longans, intense fruit wine notes.

Brand: FrontStreet Coffee
Net weight: 227g
Packaging: Bulk
Coffee bean state: Roasted beans
Contains sugar: No
Origin: Panama
Roast level: Medium roast

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

Ethiopia's oldest native variety, all Arabica varieties derive from Typica. Typica's top leaves are bronze-colored, with oval or slender, pointed beans; the flavor is elegant, but the plant is weak, disease-resistant, and has low yields. Excellent estate coffees like Jamaican Blue Mountain, Sumatran Mandheling, and Hawaiian Kona all belong to Typica.

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

Hand-pour Panama: 15g powder, 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 bed level drops to half before pouring again. Slowly pour until reaching 225g. Don't use 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 method: Natural
Variety: Typica
Flavor: Rich tropical fruits, strawberry aroma, black plums

Panama

Population: 3,406,000

Panama's coffee definitions are 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 clustered, their coffee beans could be combined as a single unit.

BOQUETE

The Boquete region is Panama's most famous coffee-growing 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 effects.

Altitude: 400-1,900m
Harvest: December-March
Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

The Volcan-Candela region produces much 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 coffee-growing region in Chiriqui Province, bordering Costa Rica. The area itself is relatively small, so it's not one of Panama's main specialty coffee 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 region—Chiriqui-Boquete. The province's Baru Volcano is one of Central America's highest volcanoes, and fertile volcanic soil provides optimal nutrients for coffee. Baru Volcano is divided into seven different microclimate zones by altitude, with national park protection prohibiting human development and hunting, protecting rare and precious plants, birds, and mammals. Elida Estate covers about 65 hectares total, with half located within the national park. Only 30% of the estate grows coffee trees, while the remainder is primary forest.

Coffee region: Panama / Boquete
Estate established: 1918
Estate size: 65 hectares
Cultivation area: 30 hectares
Growing altitude: Approximately 1,850 meters
Grading standard: SHB
Coffee varieties: Typica
Soil type: Volcanic soil
Average annual temperature: 20°C
Annual rainfall: Approximately 2,400mm
Processing method: Natural
Harvesting method: Hand-picked
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)

Elida Estate has over half its area within Panama's national park reserve. It's a rare ultra-high-altitude estate in Central America, growing coffee between 1,700 and nearly 2,000 meters, famous for its "rich, savory" flavor profile. Elida Estate's flavor is richer and more aromatic than most Panama beans, with black berry aftertaste and complex mouthfeel that are the main reasons connoisseurs love her so much. Elida Estate is a perennial champion in Panama's best coffee competitions.

Cupping

Distinct black berry flavor on entry, very clean and full, good oiliness, excellent integration of sweetness and acidity, 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 La Esmeralda, which became famous overnight with its Geisha variety; Hartman Estate, Mama Cata Estate, Kotowa Estate, and Santa Teresa Estate, all 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 La Esmeralda Estate. Elida Estate covers 65 hectares total, with more than half located within Baru Volcano National Park. Thirty hectares grow 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 with such altitude should be Carmen Estate in the Volcan Valley).

In European and American markets, coffee beans are basically espresso blend beans—that is, Espresso (any mix of two or more coffee beans roasted dark can be called Espresso beans. Most espresso rarely uses high-altitude specialty coffee beans as ingredients, and Europe and America are no exception). Single-origin coffees are few and far between! Not to mention estate specialty coffee beans. Europeans and Americans pursue strong flavors 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 their flavor isn't as intense as Espresso. Therefore, these high-altitude estate specialty single-origin coffees are basically purchased by the British royal family and consumers from Japan, Singapore, Taiwan, Hong Kong, mainland China, and other regions. These customers, like those who demand fine tea, require not only tasting the pure flavor of origin but also the health benefits of coffee. In fact, many Chinese people have much higher requirements for product quality than Europeans and Americans, but domestically, due to various reasons, buying good products requires some effort. Because Europeans and Americans mainly drink Espresso, it's very difficult to buy high-altitude estate coffee beans abroad.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473