Fragrant Panamanian Coffee Manor Erida Manor

In addition to the unique ultra-high altitude and microclimate, Mr. Wilford, the owner of the manor, has also made considerable efforts in harvesting and processing. In order to meet the highest standard, the coffee at Elida Manor is only allowed to pick the most ripe coffee fruit (Ripe on Pinton) by hand with high maturity and natural high sugar content of pectin, which is also the basis for producing high-quality Elida flavor.

Mr. Wilford, the owner of the estate, in addition to the extremely strict treatment of coffee cultivation, the "purification" after the processing of raw beans is also more stringent than those in the same industry. Alida of Panama, for example, needs to go through more than 5 months of low-temperature Resting to remove green after raw beans are processed, so that the flavor of coffee can be more balanced and full development. (low-temperature Resting is a concept of raw bean purification that was vigorously promoted by coffee master George Howell in 2006. We found that raw beans in subtropical places need to be kept at low temperature, but different treatments and elevations will change the time of low-temperature Resting. For Alida, Panama, 5 months of low-temperature Resting is the best.)

Cup tester Ken Davids scored a high score of 93 for coffee at Elida Manor in 2012! Elida is also a regular on the bean list of players from all over the world in the World Barista Competition (WBC). It is also common to see contestants use a single Elida to concentrate SOE in the finals of Taiwan's TBC (Taiwan baristas contest) and domestic CBC (Chinese baristas competitions).

Because of its unique geographical conditions and Mr. Wilford's dedication and pursuit of coffee quality, Elida (Alida Manor) has been ranked alongside La Esmeralda (Emerald Manor) and Kotowa Duncan (Duncan Manor) as one of the three major estates in Panama. The rugged mountain Balu is a young volcano with an elevation of more than 3400 meters. It is an active volcano with seven different microclimatic zones around it. A rich and diverse ecological environment is brewing, and Arida Manor straddles it, and the diverse microclimate has both advantages and disadvantages for coffee growing. in Arida's case, her flavor is richer and more varied than most Panamanian coffee. Of course, the terrain at ultra-high altitude also has its drawbacks. Due to the excessive temperature difference between morning and evening, it takes five years for the coffee to be harvested for the first time after sowing. The waiting period for receipt is quite long (usually only 3 years for coffee in the producing area). Although the plant growth is slow, it is very helpful to the development of coffee flavor. After entering the harvest period, the ripening period of coffee is often more than a month due to the relationship of temperature. when irresistible factors such as hurricanes and heavy rains come on the eve of ripening, it is well known that it will cause heavy losses, but because the beans do not meet the harvest standards of the manor, under the insistence of quality, refuse to rush to harvest, resulting in a sharp decline in harvest! The risk is actually much greater than that of other low-altitude estates.

There are three main varieties planted in Elida Manor, namely, Catuai (Kaduai), Typica (Iron pickup) and Geisha (Rose Summer). The processing plant of the manor is halfway up the hillside. 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. Of course, Elida's environment is also suitable for growing other high-quality temperate crops, especially tree tomatoes and some uncommon high-altitude fruits. Interestingly, the taste of these fruits can also be found in Elida coffee.