Panama | Elida Estate | Catuai | ASD Natural | Filter | 250g
Region:Ā Los Naranjos, Boquete, Chiriqui
Elevation:Ā 1700 masl
About:Ā The Lamastus family have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition five times with their Geisha!Ā Wilford Lamastus and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of the Volcan Baru National Park. This Catuai from Elida EstateĀ was processed using Wilford's own anaerobic slow dry (ASD) method. First, the coffee cherries are fermented in a sealed tank for five days before being dried on raised beds for 45-60 days. This is a muchĀ longer drying time than traditional naturals and results in a very complex cup with dark fruitĀ notesĀ and a sparkling acidity.Ā
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Panama | Elida Estate | Catuai | ASD Natural | Filter | 250g
Panama | Elida Estate | Catuai | ASD Natural | Filter | 250g
Region:Ā Los Naranjos, Boquete, Chiriqui
Elevation:Ā 1700 masl
About:Ā The Lamastus family have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition five times with their Geisha!Ā Wilford Lamastus and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of the Volcan Baru National Park. This Catuai from Elida EstateĀ was processed using Wilford's own anaerobic slow dry (ASD) method. First, the coffee cherries are fermented in a sealed tank for five days before being dried on raised beds for 45-60 days. This is a muchĀ longer drying time than traditional naturals and results in a very complex cup with dark fruitĀ notesĀ and a sparkling acidity.Ā
Original: $25.75
-65%$25.75
$9.01Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Region:Ā Los Naranjos, Boquete, Chiriqui
Elevation:Ā 1700 masl
About:Ā The Lamastus family have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition five times with their Geisha!Ā Wilford Lamastus and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of the Volcan Baru National Park. This Catuai from Elida EstateĀ was processed using Wilford's own anaerobic slow dry (ASD) method. First, the coffee cherries are fermented in a sealed tank for five days before being dried on raised beds for 45-60 days. This is a muchĀ longer drying time than traditional naturals and results in a very complex cup with dark fruitĀ notesĀ and a sparkling acidity.Ā
