Founded in 1918, Lamastus Family Estates includes Elida Estate, a farm shaped by cool cloud-forest conditions and distinctive microclimates along the edge of Volcán Barú National Park. Coffee here ripens slowly in the mist, building density and layered flavor as it matures.
For this lot, ripe cherries are picked at peak sweetness and processed using Wilford Lamastus’s Anaerobic Slow Dry method. The whole cherries ferment in a sealed tank for five days, then move to raised beds for an extended, low-and-slow dry of roughly 45 to 60 days. That longer drying time helps deepen complexity and clarity, often showing dark fruit character with a sparkling, lively acidity.
Lamastus Family Estates is led by Wilford Lamastus Sr., his wife Velia, and their son Wilford Lamastus Jr.. The family’s coffees have earned multiple top honors at Best of Panama, including first place in 2016, 2018, 2019, and 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.
