Panama Elida Catuai Natural

Guess what’s back? Our beloved Elida Catuai Natural—and this fresh new crop is here to impress! Bursting with juicy strawberry, delicate floral raspberry, and a sweet blueberry finish, it’s a cup worth savoring. Crafted with care by award-winning producer Wilford Lamastus, these exclusive lots were created just for Klatch Coffee—so you already know they’re going to be exceptional.

The Lamastus Family Estate is no stranger to the global stage—shining once again with the Best of Panama 2024 win and extending its reign as the producer with the most Panama Cups in history! Their legacy of excellence includes the groundbreaking 2018 double victory, when they became the first-ever producer to take 1st place in both Geisha categories since Geisha’s discovery. That same year, they set a record with a jaw-dropping 94.66 score for the Elida Geisha Washed, while also taking home the coveted Panama Cup for Producer of the Year.

With a track record of record-breaking, auction-dominating coffees, the Lamastus Family Estate has become a name synonymous with coffee royalty. It’s no wonder this legendary crowd-pleaser is back to steal the show once more!

Lamastus Family Estate was established in 1918 and consists of the El Burro Estate, the Luito Geisha Estates, and the Elida Estate. These estates, which are on ultra-high-elevation, go from 1700 m to 2060 m. More than half of the estate is located within the Volcán Barú National Park VBNP, a protected ecological reserve and sanctuary for exotic plants, birds, and mammals. Conservation Practices of planting several species of native trees that feed the birds in the coffee plantation are implemented, and all of these unique growing conditions show in a distinguished cup. The farm has a total of 65ha, of which 40ha are planted with Catuai, Geisha, and a bit of Typica. The rest is a private forest reserve or is inside the VBNP. Our Panama Elida Catuai is a dry-processed, or “natural” coffee, meaning that the coffee beans were dried inside the fruit.

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/

There are several climate conditions that set this coffee apart: the coffee farm is located at a very high elevation, 1,850 masl, which is one of the highest farms in Panama. Grown in rich, volcanic soil, this Catuai varietal enjoys a cool climate and a significant amount of fog and mist during the dry season.

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), making it 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.