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Tanat Coffee - Elida Estate An. Natural Slow Dry Catuai | Panama

Expanded view of Tanat Coffee - Elida Estate An. Natural Slow Dry Catuai | Panama

Tanat Coffee - Elida Estate An. Natural Slow Dry Catuai | Panama
Tanat Coffee

Elida Estate An. Natural Slow Dry Catuai | Panama

£17.95

  • Cacao Liqueur, Black Cherry, Cassis Liqueur
Roast
Size
Roast Date
Ready to brew

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Additional information

Coffee Details

Country of Origin
Panama
Region
Volcán Barú National Park
Varietal
Catuai
Process
Natural
Roast Level
Medium-Light
Farm
Elida Estate

Rest guidance

Recommended rest: 2 weeks from roast.

Rested in line with Sigma’s recommendation. Ready to brew.

What to expect

In the cup you can find

Cacao Liqueur, Black Cherry, Cassis Liqueur

Overall profile

Deep, cherry led sweetness with a rich boozy cacao undertone. Full bodied and intense.

Sensory profile

Acidity
3/5
Body
5/5
Sweetness
4/5
Funk
2/3
Adventurous
4/5

About Tanat Coffee

Tanat roasts specialty coffee in Paris, opening a new chapter after its earlier life as Kawa. It sources directly from producers and roasts with precision, pursuing clean, balanced profiles that preserve each coffee’s terroir, identity and aromatic character.

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Roaster notes

Panama — Élida Estate Catuaí ASD T4D, Lot 1304 (Anaerobic Natural, Slow Dry)

Tastes Like — 🍇 Cassis Liqueur • 🍒 Black Cherry • 🍫 Cacao Liqueur

DETAILS

  • Producer: Élida Estate
  • Region: Volcán Barú National Park, Panama
  • Varietal: Catuaí
  • Process: Anaerobic Natural, ASD (Anaerobic Slow Dry)
  • Lot: 1304
  • Cup Score: 88
  • Roast Profile: Omni
  • Category: Fruity Cup

INTRO
Produced on the legendary Élida plantation, in the heart of Volcán Barú National Park. Lot 1304 is the product of an ASD process: a pushed anaerobic fermentation followed by very slow drying on African beds. In the cup: cassis liqueur, black cherry, and cacao liqueur.

THE PRODUCER
Élida Estate sits in the heart of the Volcán Barú National Park in Panama. The sheet gives no further producer background.

THE PROCESS
This lot uses ASD, Anaerobic Slow Dry: an extended anaerobic fermentation followed by very slow drying on African beds.

The extended anaerobic fermentation paired with a very slow dry is the defining combination. It builds the intense, ultra-gourmand fruit and liqueur character.

THE CUP
A powerhouse of intensity. The cup opens with deep notes of cassis liqueur and juicy black cherries, quickly joined by an intense, rich texture of cacao liqueur. Complex, vibrant, and fruity.

Flavour Notes
🍇 Cassis Liqueur 🍒 Black Cherry 🍫 Cacao Liqueur

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Country of Origin

Panama, Central America

In this coffee

Deep, cherry led sweetness with a rich boozy cacao undertone. Full bodied and intense.

  • Cacao Liqueur
  • Black Cherry
  • Cassis Liqueur

This lot’s process 160h Anaerobic Slow Dry

About this origin Panama’s western highlands, particularly Boquete and Volcán, are celebrated for exceptional Gesha. These coffees can be intensely aromatic, with jasmine, bergamot and tropical fruit layered over fine sweetness and elegant acidity.

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Coffee Process

Natural

In this coffee

Deep, cherry led sweetness with a rich boozy cacao undertone. Full bodied and intense.

  • Cacao Liqueur
  • Black Cherry
  • Cassis Liqueur

This lot’s process 160h Anaerobic Slow Dry

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Deep, cherry led sweetness with a rich boozy cacao undertone. Full bodied and intense.

  • Cacao Liqueur
  • Black Cherry
  • Cassis Liqueur

This lot’s process 160h Anaerobic Slow Dry

About this variety

Catuaí is usually an approachable, balanced variety rather than an extreme one. Expect gentle fruit, sweetness and a rounded finish, with the origin and process doing much of the detailed flavour work.

Why this one is different
  • Panama
  • Volcán Barú National Park
  • Natural

This Catuaí is from Panama, where local selections, farming conditions and processing shape its final character.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

A little background

Catuaí is a compact cultivar developed in Brazil by crossing productive Mundo Novo with compact Caturra. Red and yellow fruiting selections are grown in Brazil and parts of Central America.

Classification Brazilian cultivar

Technical lineage Mundo Novo × Caturra.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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