Introduction:Want to understand the allure of the Anaerobic Natural Catuai from Elida Estate in Panama? This Catuai, processed using the ASD (Anaerobic Slow Dry) method, impresses with its complex flavors of dark berries, caramel, and raisins, making it a go-to everyday bean for many coffee enthusiasts. This article will delve into its processing method, flavor profile, and provide practical pour over and espresso brewing parameters to help you fully unlock the potential of this bean.

Walking into a café and facing a dazzling array of coffee beans, have you ever hesitated about which one to choose? Many customers often ask, "Which bean do you recommend the most?" If we had to pick one that’s been brewed frequently lately, it would undoubtedly be the Anaerobic Natural Catuai from Elida Estate in Panama.

This bean can be considered a representative of the "go-to everyday bean" category, with a flavor that is both approachable and layered, and offers excellent value for money. It performs admirably whether brewed via pour over or espresso.

When it comes to Elida Estate, readers familiar with specialty coffee are likely no strangers. This long-established estate located in Panama’s Boquete region has repeatedly stood out in the BOP (Best of Panama, the premier competition for green coffee beans in Panama) and has always been a leader in the specialty coffee scene. The Elida Anaerobic Natural Catuai introduced here uses the very ASD processing method that brought Elida its fame.

ASD stands for Anaerobic Slow Dry, which can be translated into Chinese as “慢速厭氧日曬” (slow-speed anaerobic sun-drying). As early as 2019, Elida Estate won the championship at the BOP competition with a Geisha processed using this method. That particular Geisha lot also set a record-breaking auction price of $1,029 per pound after the competition. This goes to show that ASD-processed coffee beans often carry extraordinary potential, and this Catuai is no exception.

Catuai is a widely popular Arabica variety, a hybrid of Caturra and Timor, known for its stable yield, good disease resistance, and often surprisingly delightful flavor. Compared to conventional natural processing, the version introduced here uses the ASD anaerobic slow dry method, giving the coffee a richer and more nuanced profile.

In simple terms, the ASD process involves placing whole coffee cherries in a completely sealed container for anaerobic fermentation lasting up to 120 hours (about five days). After fermentation, the cherries are transferred to drying beds for a slow sun-drying process of at least five weeks. This processing method helps develop a deeper and more complex flavor spectrum.

To fully showcase the unique flavors of the ASD Catuai, after multiple cuppings and trials with different roast profiles, a medium-light roast level was ultimately chosen. This roast level not only preserves the coffee’s bright acidity but also highlights its rich sweetness and full-bodied finish, making it highly suitable for both pour over and espresso brewing.

In terms of flavor, this Elida ASD Anaerobic Natural Catuai presents an enticing combination of dark berries, caramel, raisins, and chocolate. It has a smooth and clean mouthfeel with a long-lasting aftertaste, making it ideal for coffee lovers who enjoy a balance of fruity aroma and sweetness.

For pour over brewing, it is recommended to use water at 92°C, a coffee-to-water ratio of 1:15, a filter with a brew efficiency of around 75%–80%, and to control the extraction time to about 2 minutes (using 15 grams of coffee as an example). These parameters can fully bring out the bright acidity of the berries along with the sweet notes of chocolate and caramel, resulting in a refreshing and layered cup overall.

Once brewed, the Elida Catuai delivers a bright acidity of dark berries such as blueberries and blackcurrants upon the first sip, followed by the rich aromas of caramel and chocolate. The finish is long and smooth, making it an excellent everyday bean that also pairs well with various desserts.

For espresso brewing, it is recommended to use 20 grams of coffee, a coffee-to-water ratio of 1:2, and to control the extraction time to around 30 seconds. These parameters will yield a rich and balanced espresso with heightened flavor intensity, where the dark berry and chocolate notes become even more prominent.

It’s worth mentioning that since this bean is not roasted too lightly, you can directly apply common espresso recipes. For example, if your usual ratio for making Americano with medium-dark roast beans is 1:4, you can follow the same ratio for this bean. Dirty, Flat White, or Latte recipes can also follow your usual formulas. For instance, when making a Latte, you can use a 1:5 coffee-to-milk ratio, combining 40ml of espresso with 200ml of milk, to achieve a milk-forward coffee with soft acidity. It features flavors of milk chocolate, blueberries, and caramel, with a full body and long-lasting aftertaste.

Whether you’re a pour over enthusiast or a devoted espresso lover, this Panamanian Elida ASD Anaerobic Natural Catuai is sure to surprise you. With the right brewing parameters, you’ll be able to fully appreciate the complex flavors of this bean, from berries to chocolate, as they unfold layer by layer.

The above content is compiled by CoffeeHunters, a coffee news website.