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

En rupture de stock

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

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

,

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

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

·

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

·

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

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

**Altitude:** ~1700 m alt.

**Recommandé pour:** Filtre, Espresso

## Ce que dit la marque

> 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 anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/proud-mary-coffee/panama-elida-estate-catuai-asd-natural/releases)

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

# Panama | Elida Estate | Catuai | ASD Natural

[Voir sur le site du torréfacteur](https://www.proudmarycoffee.com.au/products/panama-elida-estate-catuai-asd-natural-espresso-250g)

## Profil

### Caractéristiques gustatives

**Corps:** 63/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 61/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 50/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 60/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 85/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne à foncée — 5/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Cerise

Chocolat

Prune

Vineux

## Tu pourrais aussi aimer

[Tout voir](https://www.coffeelist.co/fr/b/proud-mary-coffee/panama-elida-estate-catuai-asd-natural/similar)

## Plus de Proud Mary Coffee

[Tout voir](https://www.coffeelist.co/fr/b/proud-mary-coffee)