A2-015 Premium Panama Drip Coffee - Elida Estate - Caturra

Awards & Achievements – Best of Panama

• 1st Place, Best of Panama: 2016, 2018, 2019
• 2nd Place, Best of Panama: 2015
• 3rd Place, Best of Panama: 2011, 2014, 2015

Elida Estate is located in the Boquete growing region of Chiriquí Province, on Panama’s western border. The province’s most iconic landmark is the towering Volcán Barú, rising to 3,300 meters above sea level — one of Central America’s highest volcanoes. Covering about 14,000 hectares, the volcanic range is divided into seven distinct microclimates by elevation. It is also home to rare plants, birds, and mammals, and has been designated a national park to protect its biodiversity, with hunting and human development strictly prohibited.

Within this pristine environment, coffee trees thrive, absorbing the richness of the volcanic soil and microclimate to produce exceptional flavor.

The estate’s cultivation practices are distinctive:

• Shade-grown coffee trees

• A bird-friendly and conservation-focused environment

• Low-water-use washed processing to reduce environmental impact

• Careful post-harvest: washed, then meticulously sun-dried on raised beds and hand-sorted

The Lamastus family has cultivated coffee here for over a century, beginning with Wilford Lamastus’s grandfather. Today, Elida Estate is synonymous with both environmental stewardship and world-class coffee quality. The estate has won the prestigious Best of Panama competition for five consecutive years and has earned an impressive 95-point rating from Coffee Review.

• Coffee Bean: Panama -  Elida Estate - Caturra
• Roast: Washed, Dark Roast
• Body: Full-bodied, creamy, and round
• Flavour: Rich dark chocolate, cocoa nibs, roasted almond, dried plum, raisin, subtle smokiness
• Altitude: 1750-1800 m
• Brewing Steps
  1. 1. Set up the drip bag
        Tear open the drip bag, hook the paper ears onto both sides of the cup, and make sure it’s secure.
     2. Bloom (pre-infusion)
        • Pour about 30 ml of hot water evenly over the coffee grounds to wet them.
        • Let it sit for 20–30 seconds to allow carbon dioxide to escape and enhance flavor.
     3. Main pour
        • Pour in hot water slowly in 2–3 rounds, using a gentle circular motion over the center of the grounds.
        • Avoid pouring directly onto the filter walls.
        • Wait for the water to drain before adding the next pour.
        • Total water amount: 180-200 ml.
        • Slowly brewing time: about 3 minutes.