The Lamastus Family has being producing coffee in Elida Estate for four generations since 1918. At the turn of the century, Kentucky born Robert Lamastus started an Arabica coffee plantation in a farm located at around 5,600 ft (1 700 m) above sea level in the outskirts of the Baru Volcano in Boquete, Panama.
Elida Estate is the foremost and flagship farm. It is also the company's headquarters, where the family spends most of their time and where Wilford Sr. would be found working every day. It was named as a tribute to the Lamastus family matriarch, Elida, who single-handedly raised her children and took charge of all farm operations after her husband Robert passed away in the early 1930s. It would take almost two decades before any of her children could assist.
This coffee is produced under unique world conditions due to its high elevation, rich young volcanic soils, low temperatures, dry seasons, heavy precipitation during wet seasons (3200mm/125 inches on average), and surrounding virgin native cloud forest. The cold nights extend the ripening time by one month, enhancing bean development. These unique growing conditions result in a distinguished cup.
Located at the entrance of Elida Estate the Plano plot is a beautiful flat area partially shade grown and where their mill is located. Harvested when burgundy-ripe, pulped and washed once full fermentation is reached. Fermentation at Elida (night temperatures 13 to 15°C, day 18 to 20°C) lasts 24 to 36 hours. After washing the coffee is dried in the Dark Room (DR) for 15 to 20 days.
