Panama - Elida Catuai Anaerobic Slow Dry
Back in 2019 Best of Panama Auction (BOP), Snr Wilford made another record breaking like Geisha for the Traditional (non geisha) Natural process for the highest priced. This is his second time, he broke the highest priced Traditional (non-geisha) category. Back in 2002, the highest priced was USD 2.37 per lbs. In 2019, the auction priced for his Elida Catuai Anaerobic Slow Dry (ASD) was USD 60.50 per lbs.
Elida Estate is considered to be an ultra high elevation. It goes from 1700masl to 2060masl. The farm has a total of 65 hectares of land, 40 hectares are planted with mainly Catuai and Geisha. The rest is a private forest reserve inside the Volcan Baru National Park. At high altitude, the catuai even slower. It takes six and half years for the Catuai to bore cherries. This is 2 to 4 years longer than average. Not only that, the environment where the tree is planted also extended the ripening of the cherry by a month where usually cherries is ripen between 6 to 7 months. These unique condition created a very distinguish cup.
Catuai is a varietal which was developed in the mid-twentieth century between Mondo Novo and Caturra. Mondo Novo is a result of cross breed between Typica and Bourbon variety whereby Caturra is a crossing of a Red Bourbon Mutations.
This coffee processing was mastered by Snr Wilford for the first time in the 2019 BOP and he has continue to produced this trademark process since then. When fresh red cherries is picked, The coffee is immediately placed inside an air tight container. It is anaerobically fermented for 5 days before the container is opened. Snr Wilford said that 5 days is considered to be the optimum period to ferment the catuai cherry from his farm. The fermented cherry is then remain at the drying facility which is located at the farm level. For his other coffee, cherry is usually sent to the lower altitude for drying as the weather is warmer below. For his ASD processes, the drying take place at high altitude to extend drying. At lower altitude, drying will usually for 10 to 20 days, but for this lot the drying is 40 days. This unique processing protocol is why it was designed for for champions.
Upon grounding, the coffee has an aroma of mango, strawberry and balsamic vinegar. At first sip, its rich with mango and pickled pineapple followed by strawberry, peach aroma and orange peel. The mouthfeel is sparkling, instantly seductive and velvety. The cup is airy & intense. A very detailed anaerobic process.
Variety : Catuai
Altitude : 1900 masl
Process : Elida's ASD
Origin : Alto Quiel, Boquete