Country of Origin: PANAMA. Growing Region: Alto Quiel, BOQUETE
Size of Farm(s): Total: 65ha. Coffee: 30ha. Forest reserve: 35 ha.
Average Age of Trees: One lot 40 yrs, the rest: 5 yrs. Density of Trees: 4000/ha. Milling Date: Jan-March

Growing Altitude: 1,670-1,825m (5,500-6,000ft). Varieties: Catuai 85%, Typica/Bourbon: 15% Gestation Period (Flowering Date - Harvest Date): MARCH/APRIL/MAY – JANUARY-APRIL

More than half of this farm is located within the Volcan Baru National Park a protected ecological reserve and sanctuary for exotic plants, birds and mammals (like the tropical tiger). Hunting has been prohibited in this farm for decades. The Baru volcano is one of the highest volcanoes in Central America, with 14,000ha and 7 different climate zones depending on the elevation. Coffee in this farm is only grown up to 1 850m (6000ft), in Panamá coffee does no grow higher than this elevation.
This coffee is produced under a unique world-condition for several reasons: first the farm is located at a very high elevation (one of the two-highest coffee farms in Panamá), it is grown in rich young volcanic soils, the temperatures are low, there is lots of fog and mist during the dry season, the coffee trees are surrounded by virgin-native cloudy rain forest, the nights get cold here thereby taking a tree from 4 1/2 to 5 1/2 years to start producing (2 or 3 years longer to produce than average), these low temperatures also extend the ripening time 1 month longer (thereby the development of the bean). All these unique growing conditions show in a distinguished cup. 

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Stewed Peaches, Black Cherry, Vanilla, Candied Lemon

Country: Panama
Region: Alto Quiel, Boquete
Producer: Wilford Lamastus
Farm: Elida Estate
Altitude: 1670-1825 Meters
Varietals: Catuai, Typica, Bourbon
Production Method: Honey Processed

This is the new 2015 crop from Elida Estate.

Wilford Lamastus, the man behind Elida Estate is an amazing person and an amazing farmer. Despite its transcending flavor and characteristics, the greatest thing about this coffee is our friend Wilford. We are proud to support him and to highlight his very special coffees here at Portola.

WIlford's natural coffee are famous amongst specialty buyers looking to purchase the best naturals on the planet. Wilford's coffees consistently find their way into the barista competition circuit for their incredible complexity and attributes. Its always a tough decision to determine which coffees will make the cut for Portola so we are proud to introduce the new 2015 Elida Honey Lot 5. This is our first honey processed lot from Wilford. Honey processing involves removing the skin of the coffee fruit along with the majority of the pulp. However, some of the pulp is purposely left on the coffee while it is laid out to dry in the sun. This pulp and the extended contact time with the coffee helps to create a really exciting and unique characteristic in the coffee. The natural sweetness in this cup in incredible. It has really nice body and some tasty fruit and vanilla notes that add complexity.  

Wilford's farm is nestled into a beautiful and lush high elevation area in Boquete. This farm has been in the Lamastus family since 1918. The total size of his farm is 65 hectares, 30 hectares of coffee shrubs and 35 hectares of nature reserve. Wilford focuses on quality, not quantity with a modest production of only 400 60kg sacks of coffee per year on average. The coffee is shade grown and surrounded by a private virgin-forest reserve and a National Park. The farm is host to many exotic native species of plants, birds and mammals including the Quetzal (bird) and the jaguar. It is a biologically rich and diverse cloud forest.

It is no surprise as to why Wilford produces award-winning, world-class coffee year after year. Be sure to check out the Natural Lot 26 we also sourced from Wilford this year.