Fondata nel 1918, la Lamastus Family Estates comprende l'Elida Estate, una tenuta modellata dalle fresche condizioni della foresta nuvolosa e dai microclimi distintivi lungo il confine del Parco Nazionale del Vulcano Barú. Il caffè qui matura lentamente nella nebbia, sviluppando densità e strati di sapore mentre cresce.
Per questo lotto, le ciliegie mature vengono raccolte al massimo della dolcezza e lavorate con il metodo Anaerobic Slow Dry di Wilford Lamastus. Le ciliegie intere fermentano in un serbatoio sigillato per cinque giorni, poi vengono trasferite su letti rialzati per un'essiccazione lenta e prolungata di circa 45-60 giorni. Questo tempo di asciugatura più lungo aiuta ad approfondire la complessità e la chiarezza, rivelando spesso note di frutta scura con un'acidità vivace e frizzante.
La Lamastus Family Estates è guidata da Wilford Lamastus Sr., sua moglie Velia e il loro figlio Wilford Lamastus Jr. I caffè della famiglia hanno ottenuto numerosi riconoscimenti al Best of Panama, tra cui il primo posto nel 2016, 2018, 2019 e 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.
