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

Agotado

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

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

,

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

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

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

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

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

**Altitud:** ~1700 m s. n. m.

**Recomendado para:** Filtro, Espresso

## Lo que dice la marca

> 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 en inglés.

[Ver lanzamientos anteriores](https://www.coffeelist.co/es/b/proud-mary-coffee/panama-elida-estate-catuai-asd-natural/releases)

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

# Panama | Elida Estate | Catuai | ASD Natural

[Ver en la web del tostador](https://www.proudmarycoffee.com.au/products/panama-elida-estate-catuai-asd-natural-espresso-250g)

## Perfil

### Características de sabor

**Cuerpo:** 63/100 — Ligero y con cuerpo de té (0) to Con cuerpo y cremoso (100)

**Acidez:** 61/100 — Suave (0) to Vivo y ácido (100)

**Dulzor:** 50/100 — Menos dulce (0) to Muy dulce (100)

**Amargor:** 60/100 — Amargor sutil (0) to Amargor pronunciado (100)

**Carácter:** 85/100 — Clásico (0) to Funky y novedoso (100)

**Nivel de tueste:** De medio a oscuro — 5/7, from Muy claro (1) to Muy oscuro (7)

## Notas de cata

Cereza

Chocolate

Ciruela

Vinoso

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