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 the western border of Panama. The province's most famous landmark and tourist destination is the 3,300-meter-high Baru Volcano - one of the highest volcanoes in Central America.

Due to its unique geographical characteristics and volcanic lava soil properties, Boquete has become Panama's and even the world's most attention-grabbing coffee producing region. There are several renowned estates in the area. Elida Estate is also one of the outstanding ones, a regular at Best of Panama: third and fourth place in the natural process category in 2011; fifth and seventh place in the natural process category in 2012; sixth and eleventh place in the natural process category in 2013, third and seventh place in the natural process category in 2014, and third place in the natural Geisha category.

This batch of green beans uses the natural processing method: fully mature coffee cherries are manually harvested and then directly exposed to the sun for more than two weeks. This unique processing method gives this Panama coffee a rich dry aroma that blends strawberries, cream, and toast, as well as a transformed rich berry and tropical fruit mixture with vanilla and mint cool grass notes after entering the mouth. The aroma is complex, the fruit aroma is elegant and charming, and the sweet and sour is 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

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