Panama Elida Natural Catuai
REGION: Alto Quiel
FARM: Elida Estate
FARMERS: Lamastus Family
ALTITUDE: 1670-1870 M
VARIETAL: Catuai
PROCESS: Natural
"A fruit BOMB!" Notes of raspberry, boysenberry and mint jelly.
COFFEE REVIEW - PANAMA ELIDA NATURAL CATUAI 95 POINTS & #24 TOP 30 OF 2019 - 2019
Ken Davids of Coffee Review is 95 POINTS & #24 TOP #30 of 2019- Nov 2019 assessment describes our Panama Elida Natural Catuai as:
"Richly and cleanly fruit-toned, chocolaty. Dried fig, chocolate fudge, molasses, oak, narcissus-like flowers in aroma and cup. Deeply sweet-tart in structure with high-toned, crisp acidity; full, creamy mouthfeel. The resonant flavor-saturated finish centers around fig and chocolate suggestions."
This exceptional coffee was selected as the No. 24 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. Produced by the Lamastus family of Elida Estate entirely of the Catuai variety of Arabica and processed by the natural method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.
An explosively sweet, fruit-forward natural-processed coffee produced by the same farm that gave us the latest price-record-breaking, most sought-after Geisha in the world. Consider this coffee a worthy and affordable cousin.
https://www.coffeereview.com/review/panama-elida-natural-catuai/
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There are several local conditions that set this coffee apart from others. The farm is located at a very high elevation (1,700 to 2,500 meters) one of the highest coffee farms in Panama. It is grown in rich, volcanic soil with a cool climate and a significant amount of fog and mist during the dry season. The coffee trees are surrounded by virgin-native cloudy rain forest, and because of the cool temperatures at night, it takes 2 to 3 years longer than the average coffee tree before these trees begin to produce. The low temperatures also contribute to an extended ripening time by 1 month, creating a more developed coffee bean.