The Lamastus family began growing coffee in the Boquete region of Panama, near the Baru Volcano National Park, in 1918. For over a century and through four generations, they have cultivated coffee, establishing themselves as one of the most prestigious coffee-producing families in Panama. Elida Estate is one of their four farms and is renowned for producing some of the country’s finest coffees, having won multiple awards at the Best of Panama competition. The Catuai from Elida Estate, which we’re introducing this time, is crafted using their signature ASD (Anaerobic Slow Drying) process. In this method, the cherries are fermented for five days in sealed tanks and then slowly sun-dried for 30 days. The result is a cup that reveals vivid flavors of berry jam, tropical fruit, and red wine. Aery appreciates the diverse flavors that coffee can express. To allow those flavors to feel clean and vibrant, we roast our coffees lightly, focusing on clarity rather than intensity. Since coffee needs time to reach its optimal brewing state, we recommend brewing about 10 days after the roast date for the best experience. For brewing, we use a ratio of 1:17–18 (coffee to water) to achieve a cup that feels balanced and expressive without being too strong. We encourage you to adjust this according to your own taste and preference.