Elida [Catuai Natural ASD]

Producer: Elida Estate, Wilford Lamastus
Variety: Catuai
Process: ASD – Anaerobic Slow Dry
Score: 88
Roast: Filter

Tasting Notes: 🫐 Blackcurrant · 🍎 Pomegranate · 🌸 White Flowers

This coffee from the prestigious Elida Estate, produced by the Lamastus family in Boquete, Panama, is a Catuai processed using the Anaerobic Slow Dry (ASD) method.

The cherries are fermented in airtight tanks, completely deprived of oxygen, and then undergo a slow, extended drying phase that allows for optimal aromatic development and remarkable complexity in the cup.

The result is a bright and elegant coffee, marked by the lively acidity of blackcurrant and pomegranate. Delicate white floral notes bring freshness and finesse, creating a cup that is both refined and fruit-forward — a true expression of Elida’s mastery.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.