Elida is one of the finest gourmet estate specialty coffees in the world and consistently ranks above the rest. It finished 10th at the 2008 "Best of Panama" competition. It was 3rd at the 2007 "Best of Panama" cupping competition but was the first place non-gesha variety. At the 2005 SCAA it ranked 28th out of 350 coffees from 15 countries. In 2003, it was a top ten winner. An old established Familia Lamastus farm, it is also grown at the highest altitudes in the Boquete region between 5,500 and 6,000 feet. Rich mild flavor, medium body. Some have categorized it as the best coffee they have ever had. A perfect cup of coffee anytime. This coffee is once again being processed on the mountain and it tells!
This year's excellent crop has arrived. Very limited quantities.
1 lb. (
16oz) Roasted Whole bean
Suzanne visiting with Thatcher Lamastus at Elida Estate. Photo was taken about 5600 ft on the dirt road at the top of the property where it extends into the Volcan Baru National Park.
Finca Elida can be found high up in the Alto Quiel area on the eastern side of Volcano Baru above Boquete, Panama. Thatcher Lamastus who is in his 70's and still going strong is still very much involved with the growing and processing of this coffee. He is considered the most knowledgeable processor of coffee in Panama. His son, Wilford, is in charge of quality and manages the estate operations. All production batches of coffee are cupped several times daily until it is shipped.
Thatcher is the son of Robert Lamastus who started Finca Elida at the turn of the century. It is located at about 5600 ft (1700 m) above sea level and backs up to the Volcan Baru National Park. Much of the farm is actually located in the National Park and is not planted in coffee and is kept in its natural virgin forest state.
The unique micro climate of the Alto Quiel area produces some of the best specialty coffee of Panama and the World. The cherries are picked at full maturity by native Ngobe-Bugle Indians. The coffee is then washed and processed on the mountain to maximize the rich flavour of this coffee.
Wilford Lamastus checking quality and taste of coffee.
