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

Esgotado

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

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

,

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

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

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

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

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

**Altitude:** ~1700 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> 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 em inglês.

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

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

# Panama | Elida Estate | Catuai | ASD Natural

[Ver no site do torrefator](https://www.proudmarycoffee.com.au/products/panama-elida-estate-catuai-asd-natural-espresso-250g)

## Perfil

### Características de sabor

**Corpo:** 63/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

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

**Doçura:** 50/100 — Menos doce (0) to Muito doce (100)

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

**Caráter:** 85/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Média a escura — 5/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Cereja

Chocolate

Ameixa

Vínico

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