Panama Elida Natural Catuai - Klatch - Page 4

September 3rd, 2020, 1:23 pm

One day off roast, wife is tasting some raspberry, and I am not. It's an ok espresso pulled at 1:2. I will let it rest more and try it at 1:3 as well.

September 5th, 2020, 10:22 am

Roast 796 dropped @ 405°, 9 days out. This coffee's berry notes are showing through, with sugar sprinkles on top. No lingering aftertaste, great mouthfeel. My wife always comments on the aroma but doesn't care for the taste.

September 12th, 2020, 8:26 am

Wow. Drinking this today. Incredible Cap. Complex flavors swirl around - Cocoa and milk chocolate (maybe milk haha), cherry, apricot, stonefruits.

Note I went darker than others might as we make espresso. 2:00 min dev time. Also espresso is 1:2 not 1:3 as others have suggested. But wow it worked. 10 days rest.

September 12th, 2020, 10:32 am

This coffee ages better than I do for sure.

#35: Post by **glf** » September 12th, 2020, 6:03 pm

Just roasted this bean today. Glorious green aroma. I had to crunch on one after roasting: something akin to a fine full bodied red wine hit for just a moment. 10 days wait! Doubt if I'll hold off more than a couple.

September 13th, 2020, 11:26 am

No need to wait. There fantastic a few days off, hit a 2 day lull and return very strong. I found a need to make a grinder adjustment every couple of days. Excellent looking roast profiles anyone would be proud of.

September 13th, 2020, 11:46 am

I second this. My roasts have been wonderful two days out. Drink away!

September 13th, 2020, 12:05 pm

Yeah I rotate a lot of roasts so 10 days wasn't intentional. Great complex cup.

#39: Post by **glf** » September 14th, 2020, 11:15 am

Thanks to your encouragement, I tried it filtered today. Complex flavors swirling around (per Carefree Michael) is really spot on. Amazing that they're still pretty distinct in the swirl, not all muddied together. I just hope my not so young discriminatory powers are up to the job.

#40: Post by **cmapes** » September 14th, 2020, 11:22 am

I tried this coffee after giving it 14 days of rest, which is quite long for me. I find that if I pull a shot which I allow to go faster than I'm used to, I get a very nice "honeysuckle" heavy shot. This flavor is what I've come to associate commonly with Panama Elida Estate. I'm curious to see how the Panama Elida Estate Natural Anaerobic Slow Dry version fares versus the standard natural version.