Introduction:Delve into the honey-processed coffee beans from Elika Estate in Panama’s high-altitude Boquete region. From the background of the growing area and processing method to the flavor profile and roasting recommendations, this guide provides pour over enthusiasts with a comprehensive tasting and extraction manual to help you grasp the unique charm of this highly-rated honey-processed lot.
Nestled in the high-altitude foothills of Panama’s Boquete region lies a historic coffee estate — Elika Estate (ELIKA ESTATE), which belongs to the Lamastus family. Since its establishment in 1918, it has accumulated over a century of planting experience. The estate is located in the Alto Quiel area, at an altitude between 1670 and 1725 meters, and its privileged geographical environment provides ideal conditions for coffee cultivation. The farm primarily grows improved Catuai varieties, supplemented by a small amount of Bourbon, and is a frequent contender in the BOP competitions, having won numerous awards. In addition to being well-known for its washed process, Elika has actively expanded into the natural and honey-processed categories in recent years. Among them, the honey-processed batches have garnered attention for their balanced cleanliness and rich fermented fruit aromas.
The coffee beans introduced here are from a honey-processed batch of Elika Estate, rather than the more frequently discussed Geisha or Berlina-labeled products. The name of the estate originates from the first name of Robert Louis Lamastus’ wife in 1918, and its location is right in the Alto Quiel area of the Boquete region. The altitude gives the coffee beans distinct regional characteristics. The main variety planted on the estate is an improved version of Catuai, paired with a small amount of Bourbon. This combination not only stabilizes yield but also lays a foundation for flavor diversity. Elika’s washed batches have always been known for their clean and bright floral notes, while its recent exploration of natural and honey processes has further enriched its product line. In particular, the honey-processed batches skillfully combine the advantages of both methods, retaining the clean and refreshing base of washed processing while infusing the unique fermented layers and wine-like qualities of natural processing.
Visually, these honey-processed beans are relatively small in size with plump and round shapes. Due to the honey processing method, the center cut is less distinct, and the surface retains clear parchment marks. The overall color leans toward a greenish hue, a result of retaining more mucilage during the honey process. For roasting recommendations, medium-light roasting is most suitable. It is advised to drop the beans just before the end of the first crack. This stage can fully preserve the layered flavors of the coffee while maintaining a rounded and balanced mouthfeel, avoiding the overly singular roasted notes that can result from excessive development.
Upon opening the bag, the dry aroma of this honey-processed coffee performs exceptionally well. The moment it is ground, elegant floral notes are slowly released — fresh and restrained, different from the intense and soaring aromas of Ethiopian Yirgacheffe, instead unfolding in a gentle and progressive manner. Accompanying this is a clearly distinguishable honey sweetness, with the overall dry aroma grounded and the aftertaste long-lasting. After pouring water, the honey sweetness becomes even more pronounced, taking the lead in the olfactory experience. Upon tasting, the front of the palate detects an extremely delicate acidity that brushes by, with the aroma bursting forth at the initial sip. After swallowing, faint notes of cocoa linger in the aftertaste, but what endures longer is that elegant floral note — layered and persistent.
Regarding body, Panamanian coffees are often considered somewhat light in this aspect, yet this honey-processed bean exhibits surprisingly rounded performance, with a mouthfeel fullness that exceeds expectations. It is smooth on entry and has a long-lasting aftertaste. For pour over enthusiasts, it is recommended to use a medium-fine grind, with water temperature controlled between 90–92°C, and to employ a multi-pour extraction method to better bring out the balance between its floral-fruit aromas and honey sweetness. A common pitfall is over-pursuing high temperatures or using an overly coarse grind, which may lead to loss of sweetness and amplification of astringency — this should be noted carefully.
Whether you are trying Panamanian honey-processed coffee for the first time or looking for a high-altitude coffee bean suitable for daily pour over, this honey-processed batch from Elika Estate is worth adding to your collection. Its unique processing method, clear flavor profile, and moderate body make it an excellent entry choice for understanding the charm of honey processing, while also offering rich extraction possibilities for seasoned coffee enthusiasts.
The above content is compiled by CoffeeHunters, a coffee news website.
