Rich, velvety chocolate ganache is accented by a vibrant acidity with notes of candied cherry in this year’s naturally-processed catuai selection from Elida Estate.
After falling in love with the country while working on the Panama Canal, Robert Lamastus founded Elida Estate in the early 1900s. Today the estate is under the supervision of his grandson Wilford who has spent his whole life turning Elida into one of the most well-respected farms in the producing world.
During harvest season, a very unique weather pattern, the “Bajareque”
(pronounced bah-ha-reh-kay), turns Boquete into one of the most intense and magnified microclimates in the coffee-producing world.
Given its situation on the Eastern slopes of Volcan Baru, in the Eastern portion of the Cordillera Talamanca, a mist accumulates around Boquete when a cold front is present along the coast of Florida. The Bajareque engulfs the Boquete landscape in an immense fog that prolongs cherry maturation resulting in the denser, more complex coffee for which Boquete has come to be known.
As if that weren’t enough… The Catuai grown on Elida Estate is some of the healthiest we’ve seen. This 100% Catuai lot is dry-processed on patios under careful supervision to make for an impeccably clean and consistent cup.
Wilford and Thatcher Lamastus
1670 – 1870 Meters
January – May
Ganache, Cherry Cordial, Silky