Panama Elika Estate Honey Process Coffee Review

If you’ve ever sipped a Panama coffee and wondered what makes certain lots stand out beyond just Geisha—especially those with a clean floral profile, delicate sweetness, and a rounded body—this is the coffee you’ve been looking for. We’re talking about a lesser-known gem from Panama’s famed Boquete region, grown not by the big names but by a historic family farm with decades of quiet excellence.

Elika Estate’s honey-processed coffee delivers a bright yet mellow cup with notes of honey, floral aromas, and a notable cocoa finish—all from a medium-light roast. Ideal brewing brings out its elegant sweetness and aromatic complexity.

The Legacy Behind Elika Estate

Elika Estate (also known as Elida Estate) traces its roots back to 1918. It’s owned by the Lamastus family, and takes its name from Elida, the wife of Robert Louis Lamastus, a former owner. The farm sits in Panama’s Boquete region, specifically in the Alto Quiel area, at elevations ranging from 1,670 to 1,725 metres above sea level. That high altitude, combined with cool mountain air, is part of what gives Panama coffees their signature vibrancy.

Varieties and Processing Methods

The farm primarily grows improved Caturra, with some Bourbon also planted. Though not as famous as Geisha, Elika Estate has built a strong reputation through consistent participation—and strong results—in the Best of Panama (BOP) competition.

While their washed process coffee is renowned for its clarity and floral character, the farm has diversified into multiple processing methods. These include traditional washed, natural (sun-dried), and honey process. Their honey-processed coffee stands out: after removing the coffee cherry’s outer skin, the sticky mucilage-covered beans are fermented in the sun, combining elements of both washed and natural techniques. This yields a clean cup with pronounced fruit and fermentation-derived aromatics, including floral and wine-like notes.

What Makes This Honey Lot Unique

This particular Elika Estate lot is honey processed, which explains several of its physical and sensory traits. The beans are small and rounded, with a visible mucilage sheen that leaves them coated in what looks like a “buttery” residue; their centre line is often indistinct due to the sticky mucilage. They appear greenish in colour.

The recommended roast level is medium-light, with first crack approaching but stopping just before or at the tail end. This preserves acidity, aroma complexity, and a well-rounded mouthfeel. The dry fragrance is subtly floral—more soft and layered than the sharp jasmine notes of Yirgacheffe. There’s also a distinct honey-like sweetness on the dry grounds. Once brewed, that honey sweetness becomes even more pronounced. The cup starts with a gentle acidity, mostly felt in the front of the mouth, and leads into a delicate floral expression—not an intense perfume, but a steady, refined note. The finish brings hints of cocoa, but the overriding impression is one of elegant floral tones and a smooth, well-balanced body. While Panamanian coffees aren’t typically known for heavy body, this honey-processed version shows above-average roundness and mouthfeel.

How to Brew It

To get the most from this honey-processed Elika Estate coffee:

• Roast to a medium-light level, finishing just before or at the start of first crack.
• Grind to a setting suitable for your method (e.g., medium-fine for pour-over).
• Brew with a bloom and use a brew ratio around 1:16 for balanced extraction.
• Highlight the floral and honey sweetness by avoiding over-extraction, which can flatten delicate aromas.

Frequently Asked Questions

What is Elika Estate coffee?

Elika Estate, also known as Elida Estate, is a historic coffee farm in Panama’s Boquete region, owned by the Lamastus family since 1918. It’s renowned for high-altitude coffee production and has won awards in Panama’s Best of Panama competition.

What processing method does this Elika coffee use?

This specific lot is honey processed. After removing the outer skin, the coffee cherries are dried with the mucilage still attached, either in the sun or with controlled fermentation. This method balances the clarity of washed coffee and the fruitiness of natural processing.

What does honey-processed Panama coffee taste like?

This honey-processed Elika coffee features a clean floral aroma, delicate honey-like sweetness, and a light cocoa note on the finish. It has a medium-light body with a gentle acidity and a smooth, rounded mouthfeel.

What roast level is best for Elika Estate honey coffee?

A medium-light roast is ideal, ideally ending around or just before first crack. This preserves the coffee’s floral notes, honey sweetness, and overall balance.

Where is Elika Estate located?

Elika Estate is located in the Alto Quiel area of Panama’s Boquete region, at elevations between 1,670 and 1,725 metres above sea level.

How should I brew Elika Estate honey coffee?

For best results, use a medium-light roast, grind to a pour-over friendly size (e.g. medium-fine), and employ a gentle brew method like V60 or Kalita Wave. Highlight its floral and honey characteristics with a balanced brew ratio and proper blooming.

Recommended FrontStreet Beans for Honey Process Fans

Try FrontStreet Coffee’s Panama Geisha Honey, a stunning example of honey-processed coffee from Boquete with notes of stone fruit, honey, and florals. For a more classic Boquete cup, their Panama Boquete Washed offers bright citrus and clean acidity typical of the region. Both showcase the floral and sweet complexity that Panama is known for. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.