Elida Estate - Panama {Catuai - ASD Natural Anaerobic}

Technical Sheet

Roaster: Tanat Coffee
Name: Elida ASD T4D 1304
Origin: Panama
Farm: Elida Estate
Location: Volcán Barú National Park
Producer: Elida Estate
Variety: Catuai
Process: ASD - Anaerobic Slow Dry / Natural Anaerobic
Lot: T4D 1304
Score: 88 points
Notes: Blackcurrant Liqueur · Black Cherry · Cocoa Liqueur
Sensory Category: Fruity Cup
Roast: Omni Roast
Recommendation: Filter / Espresso
Format: 200g

Why we like it

For the intensity and depth of its sensory profile, which combines blackcurrant liqueur, black cherry, and cocoa. A Catuai from Elida Estate that demonstrates the potential of anaerobic fermentations and slow drying to develop complex and expressive coffees.

Who should buy it

Ideal for those who enjoy intensely fruity coffees, anaerobic fermentations, and profiles with notes of dark fruits and cocoa liqueur.

Especially interesting for those looking for a Panamanian coffee different from traditional floral profiles, with enough intensity to stand out in both filter and espresso.

From the legendary Elida Estate, located in the heart of Panama's Volcán Barú National Park, comes this Catuai from lot 1304, selected by Tanat Coffee for its aromatic intensity and sensory complexity.

This coffee is processed using ASD (Anaerobic Slow Dry), a technique that combines intensive anaerobic fermentation with an especially slow drying process on African beds. The goal is to develop a deep, concentrated, and fruity profile.

In the cup, we find an explosion of intense flavors: blackcurrant liqueur, juicy black cherries, and a rich texture reminiscent of cocoa liqueur.

A complex, vibrant, and fruity coffee, with an omni roast designed to be enjoyed as both filter and espresso.

Origin and Producer

Elida Estate is one of Panama's most renowned farms, located in the Volcán Barú National Park area.

The farm is internationally known for its specialty coffees and its work with different varieties and processing methods.

This lot, identified as Catuai ASD T4D 1304, represents an intense and fruity expression of the Catuai variety through anaerobic processing and slow drying.

Its profile has received a score of 88 points, standing out for its complexity and sensory character.

ASD Process - Anaerobic Slow Dry

The ASD (Anaerobic Slow Dry) process combines two essential stages to develop an intense and complex profile.

1. Anaerobic fermentation

The coffee undergoes intensive fermentation under anaerobic conditions, with limited oxygen availability.

This stage contributes to the development of the deep, fruity flavors that characterize the lot.

2. Slow drying on African beds

After fermentation, the coffee is slowly dried on raised African beds.

This prolonged drying allows for a gradual loss of moisture and is part of the development of the final sensory profile.

The combination of both stages produces a coffee with notes of ripe black fruit and cocoa liqueur, accompanied by an intense aromatic expression.

Sensory Profile

A vibrant, intense, and fruity cup, with an opening marked by deep notes of blackcurrant liqueur and juicy black cherries.

As it evolves, a rich and enveloping sensation emerges, reminiscent of cocoa liqueur, adding depth and an indulgent character.

A complex and concentrated profile, especially appealing to those who enjoy coffees with notes of dark fruits and cocoa.

Coming soon...