Gegründet 1918, umfasst Lamastus Family Estates die Elida Estate, eine Farm, die von kühlen Wolkenwaldbedingungen und besonderen Mikroklimaten am Rande des Volcán-Barú-Nationalparks geprägt ist. Der Kaffee reift hier langsam im Nebel und baut mit zunehmender Reife Dichte und vielschichtige Aromen auf.
Für diese Charge werden reife Kirschen auf dem Höhepunkt ihrer Süße gepflückt und nach Wilford Lamastus’ anaerober Langsam-Trocknungsmethode verarbeitet. Die ganzen Kirschen fermentieren fünf Tage lang in einem versiegelten Tank und werden dann für eine verlängerte, langsame Trocknung von etwa 45 bis 60 Tagen auf Hochbeete gelegt. Diese längere Trocknungszeit trägt dazu bei, Komplexität und Klarheit zu vertiefen, und zeigt oft dunkle Fruchtnoten mit einer spritzigen, lebendigen Säure.
Lamastus Family Estates wird von Wilford Lamastus Sr., seiner Frau Velia und ihrem Sohn Wilford Lamastus Jr. geführt. Die Kaffees der Familie haben bei Best of Panama mehrfach höchste Auszeichnungen erhalten, darunter den ersten Platz in den Jahren 2016, 2018, 2019 und 2024.
Customer Reviews (5.0 / 5 · 22 reviews)
Grace★★★★★
The coffee cherries are processed using the rare ASD method, which gives it a clean, complex sweetness that's hard to find elsewhere. I've been brewing it as a pour-over and the floral notes really come through. It's a splurge, but absolutely worth it for a special weekend cup.
Hannah Q.★★★★★
This is my third bag of this coffee, and the clean, almost tea-like body with a hint of floral sweetness is what keeps me coming back. The beans are uniformly roasted, which makes dialing in on my pour-over a breeze.
Michael★★★★★
I'm honestly not a big fan of super acidic coffees, but this one's natural fermentation gives it a balanced sweetness that really surprised me. It brews clean and rich without any harsh bite, and the cloud-forest altitude definitely adds a unique smoothness I haven't found elsewhere.
Alexander P.★★★★★
The first sip hit me with a deep, almost creamy sweetness that I've never tasted in a washed coffee—the ASD natural process really brings out those dark berry notes. Brewing it as a pour-over, the aroma alone filled my whole kitchen with hints of chocolate and stone fruit.
Madison X.★★★★★
I was worried about spending this much on a single-origin, but the cloud-forest microclimate really comes through with a clean, bright acidity. This batch from the ASD process has a silky mouthfeel that makes it feel more refined than most naturals I've tried.
Lucy L.★★★★★
The cherries were so ripe that the ASD natural process really shines through—this lot has an almost wine-like sweetness with a clean, bright finish. Brewing it at a slightly finer grind brought out a creamy body that lingered pleasantly. I'm already planning to order another bag before it sells out.
Harper T.★★★★★
First sip and I was struck by how round and smooth the acidity is—almost like a ripe stone fruit, not sharp at all. The lingering finish is surprisingly sweet for a natural-processed coffee. Definitely ordering more.
Amelia★★★★★
The beans themselves are surprisingly small and dense, but they bloom beautifully in a pour-over with a sweet, honey-like aroma. I've been chasing high-altitude Panamanian coffees for a while, and this one's clean finish and gentle acidity hit exactly what I was hoping for. A real treat for a quiet morning.
Eli★★★★★
Brewing this as a drip, the clean, almost tea-like body really surprised me—so smooth and complex. The cool-climate altitude definitely comes through in the crisp, balanced acidity. One of the more interesting cups I’ve had from Panama.
Sofia★★★★★
The cherries for this ASD lot were processed with zero water use, which gives it such a clean, dense sweetness in the cup. It brews up with a silky mouthfeel and notes of dried cherry and honey that linger long after each sip.
