Lamastus Family Estates Catuai Natural - 340g

Lamastus Family Estates Catuai Natural is a fruit-forward, full-bodied coffee from one of the most decorated farms in Panama — and the highest-elevation coffee estate in the country. Grown between 1,700 and 1,950 meters above sea level on the slopes of Volcán Barú, this natural-process Catuai delivers a bold, juicy cup that stands apart from conventional washed coffees.

The natural process means the beans are dried inside the cherry, allowing the fruit's sugars to ferment and infuse directly into the bean. The result is intensely fruity: ripe berries, cherry, and apricot up front, with a syrupy sweetness and smooth chocolate undertones on the finish. The body is full and creamy, the acidity bright but balanced. It's a powerful cup with surprising finesse — a signature of how the Lamastus family processes their naturals.

The Lamastus family has been growing coffee in Boquete since 1918, now in its fourth generation under Wilford Lamastus Sr. and Wilford Jr. The family operates multiple estates — Elida, El Burro, and Luito Geisha — all at ultra-high elevations in the Alto Quiel region of Boquete. Elida Estate, where this Catuai is grown, sits partially within Volcán Barú National Park, a protected ecological reserve and sanctuary for exotic wildlife including quetzals and jaguars. More than half of the estate's 65 hectares is dedicated to virgin cloud forest preservation.

The Lamastus name carries serious weight in the specialty coffee world. They've set multiple world records at the Best of Panama competition, including the first producer ever to win both Geisha categories in the same year. Their auction coffees have sold for over $6,000 per pound. This Catuai Natural offers a taste of that same world-class terroir and expertise at a fraction of the price — arguably the best value in their lineup.

The cool, foggy microclimate at these extreme altitudes causes the coffee cherries to ripen slowly, concentrating sugars and developing complex flavors that lower-elevation farms simply cannot replicate. The deep, sandy-loam volcanic soil and 2,400mm of annual rainfall round out the ideal growing conditions.

Roasted and packed at origin in Panama for peak freshness. Shipped directly to your door worldwide via DHL or FedEx in under 5 business days.

Tasting Notes: Berries, cherry, apricot, chocolate, syrupy sweetness

Region: Alto Quiel, Boquete, Chiriquí, Panama

Altitude: 1,700 – 1,950 m.a.s.l.

Varietal: Catuai (Arabica)

Process: Natural (sun-dried in the cherry)

Weight: 340g (12 oz) — Whole Bean

How to Brew

For best results, grind fresh immediately before brewing. Use filtered water heated to 200°F (93°C).

• Espresso — Grind: fine | Ratio: 1:2 (e.g., 18g in : 36g out) | Brew time: 25–30 sec. Rich, dense, and aromatic.
• French Press — Grind: coarse | Ratio: 1:15 | Steep 4 min. Smooth and full-bodied.
• Pour-Over (V60 / Chemex) — Grind: medium-fine | Ratio: 1:15 | Brew time: 3–4 min. Clean and nuanced.
• Drip / Filter — Grind: medium | Ratio: 1:17 | Brew time: 5–6 min. Balanced and easy for everyday drinking.
• Moka Pot — Grind: fine-medium | Fill to valve | Bold and intense.

Tip: Store beans in an airtight container away from light and heat. Grind only what you need.