Lot TN-04: ELIDA CATUAI ASD NATURAL

THE ELIDA CATUAI NATURAL ASD LOT IN THIS CATEGORY BECAME THE MOST CONTROVERSIAL AND TALKED ABOUT LOT during both (local & international) Judging: ELIDA CATUAI NATURAL Anaerobic Slow Dry

After you try it you will understand why. It is mean for champions in any World Brewer’s or Barista competition or to impress clients. We will develop the “secret formula” to the winner of this lot.

The ultra-high elevation ELIDA ESTATE Farm goes from 1,700m to 2,060m, part of it is located within the Volcan Baru National Park VBNP (www.lamastusfamilyestates.com ), a protected ecological reserve and sanctuary for exotic plants, birds and mammals. The farm has a total of 65ha of which 40ha are planted with: Catuai, Geisha and a bit of Typica, the rest is private forest reserve or is inside the VBNP

For several years, we have offered the third-wave coffee roaster our super-especial Elida coffees: Washed, Honey and Natural and this year, after much experimentation for years, this 2019 we mastered our NATURAL-ASD (Anaerobic Slow Dry) process with tremendous success making the National and International Jury spend a great deal of time commenting on this unique and super-special lot: THE ELIDA CATUAI NATURAL ASD .

THE TERROIR:

The coffees are produced under a unique climate, soil and location for several reasons: the farm is located at a very high elevation (one of the highest coffee farms in Panamá), in between the Caribbean (35km to the north) and the Pacific (55km to the south), it is grown in rich young volcanic soils, the temperatures are low, there is lots of fog and mist during the ripening season, greatly slowing down the ripening, therefore slowly developing all the exotic attributes of the variety, CATUAI in this case. The coffee trees are surrounded by virgin rainforest populated by a great number of beneficial microorganisms: yeasts, bacterias, etc.

Very cold (for coffee) nights allow the trees to spend 4 1/2 to 6 ½ years to produce (2-4 years longer than average), extending the ripening time by a month—which is reflected in the development of the bean’s rich flavor profile. All of these unique growing conditions show in a distinguished cup.