Elida Estate | Mina Natural (white standard product)

$60 | 4OZ BAG 

First come, first served

Orders close May 21, 2025 at 9am EST. Orders will ship May 22nd. 

In 2016, we took our first trip down to Panama as we set out to explore some of the best coffees from the world’s top producers. It was on this trip that we first met Wilford Lamastus of the renowned Lamastus Family Estates. Wilford, one of the kindest and most generous people you will ever meet, took time out of his very busy harvest schedule to personally drive us around in his pickup truck on a tour of their farms. We finished the day in Elida’s exquisite cupping lab tasting the fresh lots from their three farms. 

Family-owned by the Lamastus family since 1918, Elida Estate is nestled in the Alto Quiel region of Boquete, Panama. The farm spans a total of 65 hectares, with 30 hectares dedicated to coffee cultivation and 35 hectares preserved as a forest reserve. Elida Estate boasts a mix of Geisha, Catuai, and Typica varieties. The soil is deep, rich, sandy-loam and the average yearly precipitation clocks in at an impressive 2,400 mm. The farm lies at elevations ranging from 1,670 to 1,950 meters, providing a cool climate that extends the maturation time of the coffee beans. The Bajareque cloud mist during the dry season keeps the land cool and moist, contributing to the unique flavor profile.

Over half of Elida Estate lies within the Volcan Baru National Park, a protected ecological reserve. Hunting has been prohibited on the farm for decades. The combination of high elevation, volcanic soil, and misty conditions results in truly exceptional, record breaking cups. This past August Elida broke the coffee price record when a lot sold for $10,013/kg at the Best of Panama Auction.

The Elida Estate Mina Natural, roasted by Mudhouse Coffee Roasters, represents a distinct expression of the Panama · Boquete region. Cultivated by the Lamastus family at elevations ranging from 1670 to 1950 masl, this lot showcases the meticulous approach to cultivation that defines this high-altitude landscape. As a natural-processed coffee, the cherries are dried with the fruit intact, a technique that often imparts a heavier body and pronounced sweetness compared to washed counterparts. You can learn more about the nuances of these processing methods to better understand how such techniques influence the final cup profile. When evaluating the complexities of this specific offering, we encourage you to reference the flavor wheel to help identify and articulate the diverse sensory characteristics present in your brew. This coffee serves as a compelling example of the intersection between traditional Panamanian terroir and careful post-harvest handling.