How to Brew Elida Coffee: Panama Elida Estate Natural Typica with Complex Rich Fruity Aromas

FrontStreet Coffee - Panama Elida Estate Natural Typica

Elida Estate is located in Boquete, Chiriqui Province, on Panama's western border. The province's most famous landmark and tourist destination is the 3,300-meter Baru Volcano — one of the highest volcanoes in Central America.

Thanks to its unique geography and volcanic lava soils, Boquete has become Panama's — and arguably the world's — most closely watched coffee-growing region. Several renowned estates operate here, and Elida is one of the outstanding ones and a Best of Panama regular: third and fourth place in the natural process category in 2011; fifth and seventh in the natural process category in 2012; sixth and eleventh in the natural process category in 2013; third and seventh in the natural process category in 2014; and third place in the natural Geisha category.

This batch of green beans is natural processed: fully ripe cherries are hand-picked and then sun-dried directly for more than two weeks. This method gives the coffee a rich dry aroma of strawberries, cream, and toast, and in the cup a transformed medley of berries and tropical fruit with vanilla and a cool minty-grass note. The aroma is complex, the fruit character elegant and charming, and the sweetness and acidity perfectly moderate.

Panama Elida Estate Natural Typica

Origin: Boquete, Panama

Processing Plant: Elida Estate

Altitude: 1,850 Meters

Variety: Typica

Processing Method: Natural

Harvest Processing Time: 2017

Roast Level: Light-Medium

Flavor: Fermented wine aroma, berries, tropical fruits

Brewing Suggestion: 1:15 coffee-to-water ratio, water temperature 91°C, BG-6S grind size, three-stage extraction, V60 dripper

Method: 30g of water for bloom for 30s, second pour to 125g, wait for the water level to drop until the coffee bed is about to be exposed for the third pour, pour to 225g and stop, wait for the coffee liquid to finish flowing and remove the dripper, extraction time 2 minutes.

Knowledge Point

According to the combination of coffee beans, Arabica and Robusta species are divided into single-origin coffee and espresso coffee.

About FrontStreet Coffee

In short, FrontStreet Coffee is a coffee research house that is happy to share coffee knowledge with everyone. We share without reservation just to let more friends fall in love with coffee, and there are 3 discount coffee activities every month. The reason is that FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price, which has been FrontStreet Coffee's purpose for 6 years!

FrontStreet Coffee Recommendation

Geisha is one of the most beloved varieties in Arabica coffee, conquering countless coffee lovers with its unique florals and superb sweet-tart character — but low yields, weak disease resistance, and demanding cultivation keep its price high. Panama is where Geisha rose to fame: in 2003 Hacienda La Esmeralda entered it in the Best of Panama competition and stunned every judge, averaging 94.6 cupping points to break the BOP record and win the crown overnight. Panama's Geisha shows a distinct orange-blossom sweetness — floral fragrance laced with juicy fruit acidity and a tea-like finish — best experienced through FrontStreet Esmeralda Red Label and Green Label pour-overs, or at a friendlier price through the entry-level FrontStreet Boquete Geisha.

Ethiopia is Geisha's birthplace, and its Geishas lean brighter and fruitier. The medium-light-roast FrontStreet Granana Estate Gesha keeps pleasant white florals while highlighting orange, guava, and citrus, with a cleaner finish; for estate-level Ethiopian Geisha, FrontStreet Geisha Village Gold Label and Red Label — from a large 475-hectare estate beside the original Gesha forest — are the buys for advanced drinkers.

Because Geisha is a medium-light, floral-fruity roast with a hard, dense bean that sinks and clogs the dripper easily, FrontStreet suggests grinding coarse (about 78% pass through a #20 sieve, near fine-granulated sugar) with 91°C water: 15 g of coffee in a small Hario V60 at 1:16, blooming with 30 g for 30 seconds, pouring to 125 g, then topping up to 225 g in a final gentle pour, finishing around 2:10–2:20 — the same three-pour logic that works for the Elida Typica above.