Coffee Reviews

Portola Coffee Lab - Elida Honey #5

Coffee Origin:
Panama, Alto Quiel, Boquete

Coffee Species

Coffee Varietal
Catuai, Typica, Bourbon

Coffee Elevation
1,670 - 1,825 M

Coffee Farm/ Producers
Wilford Lamastus

Coffee Roasting Date, Roaster
Portola Coffee Lab - 11/30/2015

Coffee Processing


The beans have the fragrance of marionberry, dark chocolate, plum, strawberry, white peach, celery seed, oak, cinnamon, all spice, raw honey, clove, olive oil, vanillin, candied Mandarin peel, and milk powder

The grounds have the fragrance of dark chocolate, grilled beaf, honey suckle, cinnamon, vanillin, yellow nectarine, pickled lemon, all spice, raspberry, strawberry, candied carrot, and white cranberry



The aroma of this coffee is of honey, cinnamon, dark chocolate, vanillin, white cranberry, olive oil, marijuana yellow nectarine, milk powder, all spice, plum, and lemon peel

This is full body coffee that has a heavy and thick coating that is smooth and syrupy with a sweet creamy tone at the end

This is a high acidity coffee that is complex with a sharp and tart citrus note that tapers to sweet and juicy


The flavors of this coffee are of yellow cherry, vanillin, caramel, yellow nectarine, dutch process cocoa powder, cane sugar, Meyer lemon, green olive, hemp seed, mission fig, all spice,  white cranberry, raspberry, and raw honey

As it cools notes of cream, blood orange, and coriander develop. It becomes very creamy and smooth 

There is a slight back note of black tea and soil



The aroma of the cup is of grilled lemon, cocoa nib, cinnamon, date, sage, chia, mission fig, cedar, vanillin, soil, and candied carrot

The flavors of the cup are of grilled lemon, bakers chocolate, all spice, white cranberry, olive oil, yellow nectarine, milk powder, tangerine, raspberry and raw honey

This is still a full body coffee that has a heavy with a sticky coating and  syrupy with a slight dirty finish

Making it on the Gino makes this a low acidity coffee that is still complex with a delicate cocoa powder note that is lingering



The aroma of the cup is of toasted cocoa nib, cinnamon, oak, vanilla bean, hemp seed, bergamot, grilled lemon, tobacco, magnolia, raw honey, and dried mushroom

The flavors of the cup are of dried strawberry, tobacco, honey suckle,  mango, black current, raspberry, plum, vanilla, blueberry, and milk chocolate

The body is rich and creamy with a smooth velvety texture

The acidity is low  that is still complex with a delicate floral and citrus note that is lingering