The Lamastus family consistently places well in the annual Best of Panama competition, and their coffees are widely regarded as some of the best in the world. This lot was processed using a variation of the natural method that the Lamastus family refers to as anaerobic slow dry. After harvesting, the coffee cherries are left to macerate and ferment in oxygen free barrels before being dried on shaded raised beds. The result is a coffee that displays a great deal of sweetness and intensely fruity flavors.

Located in the Boquete growing region, Elida Estate has been in the Lamastus family for three generations. Shade trees have been planted throughout the farm and are maintained to protect the coffee and to provide a bird-friendly habitat to the many native and migratory species in the area. The high elevation of the farm and microclimate of the region extends the ripening period of the coffee cherry, slowing the development of the coffee seeds within. This slow maturation tends to yield denser coffee beans with more complex flavors