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

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

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

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

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

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

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

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

**Höhe:** ~1700 m ü. NN

**Empfohlen für:** Filter, Espresso

## Was der Röster sagt

> 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.

Original auf Englisch.

[Frühere Veröffentlichungen anzeigen](https://www.coffeelist.co/de/b/proud-mary-coffee/panama-elida-estate-catuai-asd-natural/releases)

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

# Panama | Elida Estate | Catuai | ASD Natural

[Beim Röster ansehen](https://www.proudmarycoffee.com.au/products/panama-elida-estate-catuai-asd-natural-espresso-250g)

## Profil

### Geschmacksprofil

**Körper:** 63/100 — Leicht & teeartig (0) to Vollmundig & cremig (100)

**Säure:** 61/100 — Sanft (0) to Lebhaft & säurebetont (100)

**Süße:** 50/100 — Weniger süß (0) to Sehr süß (100)

**Bitterkeit:** 60/100 — Dezente Bitterkeit (0) to Ausgeprägte Bitterkeit (100)

**Charakter:** 85/100 — Klassisch (0) to Funky & neuartig (100)

**Röstgrad:** Mittel bis dunkel — 5/7, from Sehr hell (1) to Sehr dunkel (7)

## Geschmacksnoten

Kirsche

Schokolade

Pflaume

Weinig

## Das könnte dir auch gefallen

[Alle ansehen](https://www.coffeelist.co/de/b/proud-mary-coffee/panama-elida-estate-catuai-asd-natural/similar)

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