Last updated: 2026-09-17T16:28:47.067Z

Out of stock

[0.0 out of 5 stars — 0 ratings](https://www.coffeelist.co/b/proud-mary-coffee/panama-elida-estate-catuai-asd-natural/reviews)

**Process:** [Natural](https://www.coffeelist.co/insights/processing-method/natural)

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[Anaerobic](https://www.coffeelist.co/insights/processing-method/anaerobic)

**Region:** [Boquete, Panama 🇵🇦](https://www.coffeelist.co/insights/region/e5918adb-0598-4ca2-b6d8-055bb8f2d048)

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[Los Naranjos, Panama 🇵🇦](https://www.coffeelist.co/insights/region/6bbca45e-fe3e-4c51-bde2-b75e5103b465)

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[Chiriqui, Panama 🇵🇦](https://www.coffeelist.co/insights/region/b3f0f793-5e2b-42d2-8210-73fdba7f5124)

**Variety:** [Catuaí](https://www.coffeelist.co/insights/variety/catuai)

**Altitude:** ~1700 masl

**Recommended for:** Filter, Espresso

## What the Brand Says

> Region: Los Naranjos, Boquete, Chiriqui Elevation: 1700 masl About: The Lamastus family have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition five times with their Geisha! Wilford Lamastus and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of the Volcan Baru National Park. This Catuai from Elida Estate was processed using Wilford's own anaerobic slow dry (ASD) method. First, the coffee cherries are fermented in a sealed tank for five days before being dried on raised beds for 45-60 days. This is a much longer drying time than traditional naturals and results in a very complex cup with dark fruit notes and a sparkling acidity. Region: Los Naranjos, Boquete, Chiriqui Elevation: 1700 masl About: The Lamastus family have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition five times with their Geisha! Wilford Lamastus and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of the Volcan Baru National Park. This Catuai from Elida Estate was processed using Wilford's own anaerobic slow dry (ASD) method. First, the coffee cherries are fermented in a sealed tank for five days before being dried on raised beds for 45-60 days. This is a much longer drying time than traditional naturals and results in a very complex cup with dark fruit notes and a sparkling acidity.

[Show previous releases](https://www.coffeelist.co/b/proud-mary-coffee/panama-elida-estate-catuai-asd-natural/releases)

[PROUD MARY COFFEE · AU](https://www.coffeelist.co/b/proud-mary-coffee)

# Panama | Elida Estate | Catuai | ASD Natural

[View at roaster](https://www.proudmarycoffee.com.au/products/panama-elida-estate-catuai-asd-natural-espresso-250g)

## Profile

### Taste characteristics

**Body:** 63/100 — Light & tea-like (0) to Full-bodied & creamy (100)

**Acidity:** 61/100 — Soft (0) to Bright & acidic (100)

**Sweetness:** 50/100 — Less sweet (0) to Very sweet (100)

**Bitterness:** 60/100 — Subtle bitterness (0) to Pronounced bitterness (100)

**Character:** 85/100 — Conventional (0) to Funky & novel (100)

**Roast level:** Medium to dark — 5/7, from Extra light (1) to Extra dark (7)

## Tasting Notes

Cherry

Chocolate

Plum

Winey

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