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Panama Elida Estate Natural
Panama Elida Estate Natural

Panama Elida Estate Natural

Blackberry, Cocoa Powder, Banana Bread

$1 from from each bag of Panama Elida Estate Natural sold is donated to Adopt A Family Marin

Panama Elida Estate Natural

Panama Elida Estate Natural $24.00

  • 12oz
  • 2lb
Whole Bean
  • Whole Bean
  • Coarse (French Press)
  • Regular (Drip/Pour Over)
  • Fine
  • Espresso


Producer: Wilford Lamastus
Farm: Elida Estate

Alto Quiel, Boquete, Panama

Roast Level

Light Med Lt Med Med Drk Dark
+ +

Tastes Like

Fruity and assertive with flavors of blackberry, cocoa powder, and banana bread.

Berries, Chocolatey, Nutty


5,600-6,000 feet





The Story

Coffee For A Cause

$1 from every bag of Panama Elida Estate Natural coffee will be donated to Adopt A Family Marin, an organization working to prevent homelessness and promote stability for families in Marin County. Their mission and actions are focused on providing subsidies for rental assistance, security deposits, utility payments, food and auto repair. By providing basic assistance to families, they are helping to prevent the dangerous slide into homelessness.


We are excited to be featuring another delicious Catuaí variety coffee from Wilford Lamastus’ farm, Elida Estate. 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 by the natural method, where the coffee is dried with the fruit fully intact. The coffee displays a great deal of sweetness and is a bit more nuanced than in years past, showing a range of berry fruit notes and a vibrant acidity.

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 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 development of the coffee seeds within. This slow maturation tends to yield denser coffee beans with more complex flavors. 

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