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FrontStreet Coffee - Panama Elida Coffee Estate Introduction

Coffee Details

Name: Elida Natural

Region: Boquete

Estate: Elida

Varieties: Catuai 85%, Typica & Bourbon 15%, Geisha (small amount)

Processing Method: Natural

Altitude: above 1800 meters

Soil Type: volcanic clay

Flavor Notes: tropical fruits, spices, nuts, milk chocolate

Estate History

The farm's history reaches back to 1918. It belongs to the Lamastus family, and the name Elida comes from the wife of the owner at the time, Robert Louis Lamastus. Elida Estate sits in the Boquete region, with an altitude that is almost the highest in all of Panama, and nearly half of its area lies within a national protection park - a rare ultra-high-altitude estate for Central America.

Elida Estate covers 65 hectares in total, more than half of it within Baru Volcano National Park. Of that, 30 hectares are planted with coffee trees and the remaining 35 hectares are pristine forest. Coffee is grown at altitudes of 1,670 to 1,850 meters, making it one of the two highest-altitude coffee estates in Panama (the other, at a comparable height, is Carmen Estate in the Volcan Valley).

Unique Growing Conditions

Baru is a rugged young volcano standing more than 3,400 meters tall and still classified as active. Because of the large temperature difference between morning and evening, coffee at Elida Estate needs 5 years of care after sowing before the first harvest can be taken - a notably long wait, since coffee in typical regions takes only 3 years. Slower plant growth, however, actually helps the development of coffee flavor substantially.

Once the trees enter the harvest period, the temperature conditions often stretch ripening beyond a month. When uncontrollable factors such as hurricanes or heavy rains arrive just before maturation, the estate knows it will suffer significant losses, yet because the beans have not reached its harvest standard, it refuses to pick early - which lowers yields. The risks here are genuinely much greater than at lower-altitude estates.

Coffee Varieties and Processing

Elida Estate mainly grows three varieties: Catuai, Typica, and Geisha. The estate's processing plant sits halfway up the mountainside, so coffee can be taken to the factory for processing immediately after picking and the beans' quality is not compromised. Elida's environment also suits other quality temperate crops, especially tree tomatoes and some uncommon high-altitude fruits. Interestingly, the flavors of those fruits often turn up in Elida's coffee as well.

Quality Standards

Beyond its unique ultra-high altitude and microclimate, owner Mr. Wilford has put considerable effort into harvesting and processing. To reach the highest standards, Elida Estate's coffee is hand-picked only from the most mature cherries (Ripe on Pinton). The high maturity naturally raises the sugar content in the pectin, which is the foundation of Elida's excellent flavor.

Besides being extremely strict about cultivation and processing, Mr. Wilford is also more rigorous than his peers in the "purification" of green beans after processing. For Panama Elida, the beans must undergo more than 5 months of low-temperature resting to remove greenness, letting the flavor develop more evenly and fully. (Low-temperature resting is a green-bean purification concept strongly promoted by coffee master George Howell from 2006 onward. We have found that green beans from subtropical regions really do need low-temperature storage, but different processing methods and altitude levels change the required time. For Panama Elida, 5 months of low-temperature resting is optimal.)

FrontStreet Coffee Recommendation

Panama is Geisha's adopted home, so if Elida's ultra-high-altitude character appeals to you, FrontStreet Coffee's Panama Boquete Geisha is a natural next step. As an entry-level Geisha, it lets you taste the classic orange-blossom honey of high-quality Panamanian Geisha at an accessible price, with an oolong-tea body, delicate fruit acidity, and clearly defined layers.

For a more approachable everyday option built on the same Geisha charm, FrontStreet Coffee's Strawberry Candy pairs a honey-processed Costa Rican coffee with a Panamanian Geisha. The blend gives the cup both delicate florals and sweet fruit, and it works not only as a pour-over but also in a moka pot or espresso machine, and makes a refreshing cold brew.