Panama Coffee Estate Introduction--Elida Estate Pocaite Coffee Region Elida Estate

[Name]: Elida Natural

[Origin]: Boquete

[Manor]: Elida Manor (Elida)

Catuai 85%, Typica & Bourbon 15%, Geisha(small amount)

[Treatment]: Sunlight (Natural)

[Altitude]: More than 1800 meters

Soil: Volcanic clay

Flavor Description: Tropical fruits, spices, nuts, milk chocolate

The rugged Baru is a young volcano, more than 3,400 meters above sea level, belonging to the active volcano, surrounded by seven different micro-climate zones, brewing a rich and diverse ecological environment, and Elida estate straddles one of them. The diverse micro-climate has advantages and disadvantages for coffee cultivation. In Elida's case, her flavor is stronger and more varied than most Panamanian coffee. Of course, the terrain of high altitude also has shortcomings, due to the excessive temperature difference between morning and evening, the coffee of Elida Manor needs 5 years of care after sowing to usher in the first harvest, and the waiting period for receipt is quite long (usually only 3 years for coffee produced in the production area). Although the plant grows slowly, it has a very good help for the development of coffee flavor. After entering the harvest period, due to the relationship between temperature coffee ripening period is often more than a month, ripening eve once blowing hurricane, heavy rain and other irresistible factors come, knowing that will cause significant losses, but because the beans do not reach the manor harvest standards, in the quality of the insistence, refused to rush to harvest and lead to a sharp decline in harvest! The risks are actually much greater than other low-altitude estates.

Elida Manor mainly has three varieties planted, namely Catuai(Catuai), Typica(Iron Pickup) and Geisha(Guixia). The processing plant of the manor is located halfway up the mountain. After the coffee is picked, it can be transported to the factory for processing as soon as possible to ensure that the quality of the coffee fruit is not affected. Elida's environment is also suitable for growing other high-quality temperate crops, especially tree tomatoes and some unusual high-altitude fruits. Interestingly, the taste of these fruits can often be found in Elida's coffee.

In addition to the unique ultra-high altitude and micro-climate, the owner of the estate, Mr. Wilford, has also made considerable efforts in harvesting and processing. In order to achieve the highest standards, Elida's coffee is only allowed to be hand-picked. The ripeness of the fruit is high, and the sugar content of pectin is naturally high, which is also the basis for producing Elida's high quality flavor.

In addition to being extremely strict with coffee cultivation, Mr. Wilford, the owner of the estate, is also more rigorous than the same industry in the purification of green beans after processing. For Panama Elida, it takes more than 5 months of low temperature Resting to green the green beans after processing, so that the coffee flavor can be more balanced and full. (Low temperature Resting is a concept of green bean purification that was vigorously promoted by coffee master George Howell in 2006. We found that green beans in subtropical areas need to be placed at low temperatures, but different treatments and altitudes will change the time of low temperature Resting. For Panama Elida, 5 months of low temperature Resting is the best)

Elida, La Esmeralda and Kotowa Duncan have been ranked as one of Panama's three largest estates due to their unique geographical conditions and Mr. Wilford's persistence and pursuit of coffee quality.