Panama Elida Honey Process
About Panama Elida Honey Process
Latest arrival December 2017. Elida Honey coffee is a pulped natural, differing from a full natural in that its skin, or pulp, is removed prior to drying. This leaves the mucillage exposed as it is no longer encased in skin. Being a natural, and a late harvest one at that, there is no fermentation cycle. After de-pulping, this coffee spent one evening on the patio at Elida, at a high altitude, than it was moved down the mountain to a lower altitude location where it completed drying.
The combination of Elida's award winning Catuai, always a top contender in the Best of Panama competition, and the thoughtful, artisanal processing that the Lamastus family is experimenting with, augers for an extremely complex, earthy cup, pushing the edge of fruitiness to the extreme. A tremendous single origin espresso. We also have a washed and a natural processed coffee from Elida Estate, essentially the same coffee with a different processing routine which you can read about as part of its own description.
Very limited supply.
Cupping Characteristics: Deep, sweet, earthy and highly complex profile with slightly less body than the Natural. Very sweet, malt, turbinado sugar, spice subtleties, chocolate flavors.
Roasting Notes: Same roast comments as for the Natural. FC+ will provide a great springboard for espresso, a recommended brewing format for this coffee. If you intend to brew it other than as an espresso you might want to lighten up a little to FC.
Panama coffee facts:
Population (2006): 1.3 million people
Coffee Production: 180,000 bags (60 kg)
Country bag capacity: 132 pounds - 60 kg
Domestic Consumption: 80,000 bags
Coffee Export: 100,000 bags
Cultivated Area: 26,000 Hectares (64,200 acres)
Harvests: October - February
Arabica Introduced: Arabica was imported from Costa Rica in 1820.
Specialty Coffee Regions: Boquete near Volcan Baru, Chiriqui.
Grades: Strictly Hard Bean (SHB), HB.
Farms: About 30,000 farms.
Botanical Varietals: Typica, Caturra, Gesha.
Panama is a rising star in the specialty coffee world. In the Boquete in particular, farmers are taking Arabica coffee cultivation to new levels and recent auctions of small, specialty lots have garnered record, if not silly, prices. Nonetheless, some of the coffee is excellent. Gesha, a varietal that stems from Ethiopia, has been grown here with good success, yet other cultivars noted above, can produce superb results.