Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD
Panama - Elida Estate Catuai ASD

Panama - Elida Estate Catuai ASD

120.00 Sale Save

stone fruits, black forest, caramel, liquorice candy

Roast Profile
Choose your grind size

Producer: Lamastus Family Estates
Farm: Elida Estate
Location: Panama Highland, BVNP
Variety: Catuai

Process: Anaerobic, Slow Dry
Altitude: 1,670 - 1,850 masl

Acidity ▪▪▪▪▫
Roast ▪▫

The Lamastus Family Estate has accrued the most Best of Panama awards to date. They won the Producer of the Year Award in 2022. This followed their two peat victories in 2018 for the Washed Geisha category and in 2019 for both Washed and Natural.

Lamastus Family Estates is a coffee company founded in 1918 by Robert Lamastus. They have evolved with the times under the leadership of Robert's son Thatcher, grandson Wilford Sr., and great-grandson Wilford Jr. and have accrued the most BOP awards to date.

Their four farms are Elida, El Burro, Luito, and Sendero. Each one benefits from discrete microclimates which, together with variety, are primarily responsible for their coffees' intricacies and flavor potential.

Elida Estate is the original and flagship farm. It is also the company's headquarters, where the family spends most of their time and where Wilford Sr. would be found working every day. It was named in tribute to the Lamastus family matriarch, Elida, who single-handedly raised her children and took charge of all farm operations after her husband Robert passed away in the early 1930s. Almost two decades would pass before any of her children could assist.

About half of Elida Estate is located within the Volcan Baru National Park, one of Central America’s highest volcanoes, which is also a protected ecological reserve and sanctuary for exotic flora and fauna.

Among the Estate’s unique world conditions are high elevation, volcanic soils, low temperatures, beneficial microorganisms, mist during the dry season, and virgin-native cloudy rain forest surrounding the coffee trees. The low night-time temperatures allow for protracted ripening of the coffee cherries, which helps make them healthier and the resulting coffee beans sweeter.

Recognizing they have been blessed with the ideal terroir, the Lamastus family profoundly believes their coffees are a gift from mother nature. Respectful of that, they veer away from inoculating the cherries during fermentation and instead favor innovation through refinements in drying, supported by a strict protocol at every stage.

The Anaerobic Slow Dry (ASD) process optimizes a traditional method where cherries are first fermented in sealed tanks before being transferred to multi-layered drying beds. Apart from the deliberately prolonged drying phase, which would take at least 60 days, another innovation is using a special plastic mesh and metal in the beds’ construction, not wood, as used by the first Lamastus Family Estate generation.

Through ASD, this Elida Catuai micro-lot developed confectionary sweetness and a syrupy, liquor-like character complemented by subtle acidity.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00


  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C


  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C


1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!


- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.