This is a super expressive naturally processed catuai coming from the Lamastus Family! We find bright tropical acidity in the form of mango, pineapple, with a ton of brown sugar sweetness. When the coffee cools there is amazing definition of acidity with the tropical acidity becoming very structured and forward. You can taste the natural process here where a well controlled level of fermentation is tied to a deep stonefruit acidity. When cooled, the finish has a brown and milk chocolate sweetness and a super long linger. This coffee is a wonderful treat and really showcases well processed non-gesha varietals coming out of Panama!
For best results, we recommend you rest this coffee for at least 3+ weeks!
From Proud Mary:
At this point, the Lamastus family legacy has become legendary. They have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition multiple times with their Geisha—most recently placing first in the Natural Geisha category in the 2024 competition with a Geisha from Elida Estate.
Wilford Lamastus and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of Volcán Barú National Park. In fact, more than half of Elida Estate is within the boundaries of the park. Elida Estate was their first farm to be planted with Geisha back in 2005, and they have been producing some of the best Geisha in the world ever since.
While it may be Geisha that’s made the Lamastus Family legendary, the variety only accounts for a small percentage of the annual production at Elida (around 10%). The vast majority of the farm is planted with Catuai – and this naturally processed lot is an exceptional example of the variety.
Panama
Natural
Catuai
Single Origin
