Single-Origin Coffee Varieties | What Types of Single-Origin Coffee Beans Are There | Elida Don Pepe Estate Natural Micro Lot

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FrontStreet Coffee Single Origin Recommendation - Elida Natural Typica

Panama Elida Estate Burro Donkey 1800M LOT3 Microbatch (Natural Process)

Elida Estate is located in Alto Quiel, Baru Volcano region of Boquete, and is one of the world's renowned coffee farms, often ranking high in Panama competition bidding.

During the dry season, Elida Estate is shrouded in clouds and fog. This phenomenon is called "horizontal precipitation," keeping the area very humid and cool even in the dry season. When winter arrives, which is the harvest season, it brings heavy rainfall. This microclimate requires coffee seedlings to take two to three years longer than in other regions before they can begin producing; the coffee cherries also take about a month longer to mature than in other regions, giving the coffee trees and fruit more development time and making them denser.

Among the Boquete growing region, there are many excellent estates. Besides the famous Hacienda La Esmeralda, there are also Elida Estate, Kotowa Duncan Estate, and other renowned estates, all producing high-quality specialty coffee. This is not only due to the superior ecological conditions of Panama's Boquete region and the fertile volcanic ash soil of the Baru volcano area.

Another important factor is that the microclimates in Panama's Boquete highlands are a unique resource for Boquete's specialty coffee. This is because Panama's east-to-west environment causes cold air currents to converge above 6,500 feet through the central mountain range, creating multiple microclimates in the Boquete area. These conditions make the temperature and rainfall very suitable for plant growth, so coffee trees planted here grow exceptionally well.

Elida Estate's natural processing is done in small quantities and small batches, selecting Catuai varieties grown at high altitudes that are more suitable for natural processing. After harvest, they are transported to leeward slopes for natural processing using African raised beds. The microclimate of the leeward slopes is characterized by dry, high temperatures and wind, which is ideal for natural processing. This can improve the efficiency of coffee cherry drying and better present the coffee's original fruit flavors.

Flavor Analysis

Elegant and sweet fruity notes, candied fruit, maple syrup, brandy-like undertones, sweet and smooth texture, with rich complexity.

Recommended Brewing Methods

Siphon, Pour-over

Grind Size

3.5 (Japan Fuji R440)

Water Temperature

90°C

V60 Brewing Parameters

V60 dripper, 15g coffee, water temperature 91-92°C, grind size 3.5, water-to-coffee ratio close to 1:15

35g water for bloom, bloom time 30s

Pouring stages: Pour water to 100ml, pause, then slowly pour to 225ml

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