Lamastus Family Estates Elida Estate Natural ASD Catuai 100g

Flavour Notes

cherry / pomegranate / dark chocolate

Sweetness ●●●●● Acidity ●●●●○ Body ●●●●○

Lamastus Family Estates Elida Estate Natural ASD Catuai offers a rich and complex cup, with juicy cherry and pomegranate and a deep chocolate finish. Its lively acidity and full, rounded body create a vibrant coffee with remarkable depth and lingering sweetness. These flavour characteristics are consistent with published profiles for this Catuai lot. 

The coffee is processed using Wilford Lamastus's Anaerobic Slow Dry (ASD) method. Ripe whole cherries are placed in airtight tanks and fermented for several days before being transferred to raised drying beds. Rather than drying quickly, the coffee is slowly dried over approximately 45–60 days, allowing the flavours to develop gradually while preserving sweetness and complexity.

About the Farm & Producer

Elida Estate is part of Lamastus Family Estates, a fourth-generation coffee-growing family whose history in Panama dates back to 1918. The estate is located in Alto Quiel, Boquete, on the slopes of Volcán Barú, with coffee growing at elevations reaching approximately 2,000 metres. Much of the surrounding land is protected within or adjacent to Volcán Barú National Park, creating a cool, high-elevation environment for slow coffee maturation.

The Lamastus family, led by Wilford Lamastus Sr. and his son Wilford Lamastus Jr., has become internationally recognized for its experimental processing and exceptional coffees. Elida Estate's Natural ASD process is one of the family's defining innovations, combining anaerobic fermentation with an unusually long drying period to produce coffees with intense fruit character, sweetness, and complexity.

In 2026, the family once again took home top honours at the Best of Panama, continuing a remarkable legacy of producing some of Panama’s finest coffees.

Produced by the Lamastus Family Estates in the Alto Quiel region of Boquete, Panama, this Catuai lot represents a meticulous approach to post-harvest handling. The coffee undergoes an Anaerobic Slow Dry (ASD) process, a technique that often influences the final cup profile by extending fermentation and drying times to enhance complexity. You can learn more about how these processing methods impact the bean’s structure and flavor development.

Roasted by Rosso Coffee Roasters, this specific selection highlights the distinct characteristics of the Catuai varietal grown at 2000 masl. The resulting cup features notes of cherry, pomegranate, and dark chocolate. When evaluating these flavors, it is helpful to reference the flavor wheel to better identify the nuances inherent in such high-elevation, anaerobically processed coffees. This offering serves as a compelling example of the precision currently defining the specialty coffee landscape in the Boquete region.