Quick answer

Brew Elida Catuai ASD with a medium-fine grind and water just off the boil to highlight its red rose, white grape, and Ferrero Rocher notes.

Why grind size matters for this ASD coffee

The anaerobic slow dry (ASD) process extends fermentation and drying, which concentrates sugars and oils. A medium-fine grind (similar to table salt) slows extraction just enough to avoid over-extracting the delicate floral and fruit notes while still pulling out the rich chocolate character.

Water temperature trade-off

Because ASD coffees can be more soluble than washed ones, water at 200°F (93°C) is a safe starting point. Going hotter risks bitterness that masks the white grape; going cooler may under-extract the Ferrero Rocher notes.

How to brew Elida Catuai ASD for best flavor

  1. 1. Grind medium-fine: Set your grinder to a medium-fine setting (like table salt). Too coarse and you'll miss the chocolate notes; too fine and the rose and grape become bitter. Check that the grounds feel like fine sand between your fingers.
  2. 2. Heat water to 200°F (93°C): Use a gooseneck kettle and let boiled water rest 30 seconds to drop from 212°F. A common mistake is using water straight off the boil, which can scorch the delicate ASD flavors. If you don't have a thermometer, wait 30 seconds after boiling.
  3. 3. Use a 1:16 coffee-to-water ratio: For a standard 12-oz cup, use 21 grams of coffee to 336 grams of water. Adjust to taste, but this ratio balances the intense fruit and chocolate notes without becoming syrupy. Weigh your water and coffee for consistency; volume measures are too imprecise for this dense ASD bean.
  4. 4. Pour in stages (bloom + two pours): Start with a 30-second bloom using double the coffee weight in water. Then pour slowly in two equal stages, letting water drain between pours. This prevents channeling and ensures even extraction. Total brew time should be 2:30–3:00 minutes. Adjust grind if it finishes faster or slower.
  5. 5. Let the cup cool slightly before tasting: ASD coffees change dramatically as they cool. The white grape acidity will emerge around 140°F, and the Ferrero Rocher notes become most pronounced near room temperature. Sip at three different temperatures to experience the full flavor arc.

Product facts

  • Elida Catuai ASD: Elida Estate in Boquete, Panama, uses a unique ASD (anaerobic slow dry) method: five days of anaerobic fermentation followed by 45–60 days of drying. This extended process concentrates the coffee's natural sugars, creating the distinctive red rose, white grape, and Ferrero Rocher flavors.

    Elida Catuai ASD

    Elida Catuai ASD