"Upon grounding, the Dry aromas is berries, grapes, citrus and toffee. Strawberry, blueberry and mango flavors can be felt when sipping, accompanied by grape and black plum aromas in mid section. The finish is sweet and clean with toffee and hazelnut aromas."

Lamastus Elida Estate does not require a proper introduction, famed the previous Best of Panama for the most/highest priced of coffee which was sold and the family has been winning the BOP from back to back. The family has been planting coffee since 1918.

The coffee produced here are mainly produced under a unique climate, soil and location. The farm sits at a very high elevation. It is also amongst the highest coffee farm in Panama. Because of the high altitude, the coffee tend to be very dense and uniform.

What we have here is the Catual process as the traditional Natural coffee however, prior to being placed on the dry beds, the coffee undergone a fermentation process with water for at least 120 hours inside a massive fermentation tanks. The coffee cherries is then dried on the African beds in the open for alt most 5 weeks. Wilford Lamastus is masterful at processing Natural Coffee, almost 80% of the coffee at Lamastus Estate is processed as Natural.

Variety : Catuai
Altiitude : 1800 masl
Process : Natural
Origin : Boquete