Panama Boquete Elida Estate – Specialty Estate Coffee Beans –Options as follows:
Panama Elida Estate Torre Geisha Dark Room Dry Washed
Panama Bouquete Elida Anaerobic Slow Drying(ASD) Natural
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Panama Boquete Elida Natural
Elida Estate Award Records:
※ 2018: Elida Estate set a historical record in the Geisha Washed category with 94.66 points.
※ In 2018, the Panama Cup was awarded to the highest-scoring estate across all categories, and Elida Estate won this honor after securing double championships in Geisha Washed & Geisha Natural categories.
※ 2019: Double Champion Again! Their Geisha Natural achieved an unprecedented score of 95.25, setting a new auction price record of $1,029 per pound, surpassing the previous year's benchmark and rewriting BOP auction history once again!
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Panama Elida Estate Torre Geisha Washed
Wild ginger lily, Orange, Honey, Citrus Acidity, Honey-like Sweetness, lingering floral-honey finish, juicy mouthfeel.
Panama Bouquete Elida Anaerobic Slow Drying(ASD) Natural
Pineapple, Fermented Cherry, Dried Longan, Apricot, Excellent Cleanliness, Thick and Syrupy Texture, lingering Longan Honey Aroma, full-bodied juice-like mouthfeel
Panama Bouquete Elida Natural
Sweet orange, Dried Pineapple, Brown Sugar, Juicy Fruit Tea, with a lingering brown sugar sweetness in the aftertaste. Rounded and smooth.
Elida Estate, located in Boquete, Panama, is one of the highest-elevation coffee farms in Panama, situated on the eastern side of Baru Volcano. It has consistently won the Best of Panama competition in recent years. In 2018, Elida won both the natural and washed Geisha categories. In 2019, they repeated this feat, with their natural Geisha achieving an unprecedented score of 95.25 and setting a new world record for the highest price per pound of green coffee at the Best of Panama auction.
Elida Estate is situated at a high altitude and is located within a national park reserve. The estate maintains a pristine forest environment, preserving indigenous trees and edible plants like tomatoes and plums. Due to environmental conservation efforts, the estate has no paved roads. The cool climate and shade trees provide optimal growing conditions for the coffee plants.
In addition to meticulous estate management, Wilford has experimented with various drying methods, including traditional raised beds, modern drying racks, patio drying, shade drying, and mechanical drying. During the drying process, Wilford ensures that all beans are hand-sorted to remove defects. Furthermore, each batch of cherries harvested from the estate is given a unique number to facilitate quality tracking and flavor profiling.
(Torre) sits on a hillside at around 1,800 meters above sea level, with its entire slope facing the Pacific Ocean. This area not only enjoys an ideal altitude and vast planting area, enabling the stable production of high-quality coffee, but also provides ample yields that allow for a greater variety of lots. In fact, the coffees that won both the Washed and Natural categories in 2018 and 2019 came from Torre. If there is one area that best represents the essence and flavor profile of Elida Estate, Torre is undoubtedly the finest example.
In 2018 and 2019, Geisha coffees from Elida Estate achieved the unprecedented feat of winning both the Washed and Natural categories of the Best of Panama competition. These Geishas were cultivated in Elida’s Torre plot, processed with the innovative “dark-room drying washed” method, and precisely dried using Wilford’s custom-designed reactive fermenters and newly built temperature-controlled darkroom.
The Lamastus Family owns three distinct coffee estates, each with its own unique characteristics: Elida Estate, El Burro Estate, and Luito Gesha Estate. Currently, the estates are managed by the third and fourth generations of the family, Wilford Lamastus and Wilford Lamastus Jr. The Lamastus family has been dedicated to coffee cultivation for over a century, passing down their expertise through generations.
Wilford Lamastus shares that the exceptional quality of Elida Estate’s ultra-premium specialty coffee is attributed to the following natural advantages:
1. Fertile volcanic soil
2. Microclimate with dynamic weather variations
3. High-altitude growing environment
4. Pristine native forests
5. Unique micro-lots with distinctive characteristics
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica Coffee Variety – Gesha/ Geisha
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
Arabica Variety – Catuai
Catuai is a hybrid of Caturra and Mundo Novo. While Caturra is characterized by its short stature and Mundo Novo by its tall growth, the crossbreeding produced a plant of more manageable height, making harvesting easier. In terms of flavor, Catuai presents a pleasantly sweet profile, with a level of sweetness similar to Caturra, but with lower acidity. It improves upon the less desirable flavor traits sometimes found in other varieties, offering a well-balanced cup.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch includes two processing methods: ASD Anaerobic Slow-Dried and Natural (Sun-Dried).
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Dark Room Dry Washed Process (DRD)】
A unique washed processing method in which Geisha coffee beans, after being washed, are transferred to a dedicated Dark Room for drying. This controlled environment allows for precise regulation of the drying conditions, preserving more delicate and nuanced flavor layers.
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【Anaerobic Slow Dry ASD】
Elida Estate takes pride in its unique ASD (Anaerobic Slow Dry) processing method. Ripe coffee cherries are placed in a sealed, oxygen-free container for fermentation before being slow-dried on raised beds under the sun. This meticulous process enhances sweetness and develops a more balanced flavor profile.
【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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