"Upon grounding, the dry aroma feature notes of strawberry, peach, pineapple and almond. At first sip, the initial flavour are rich with prominent notes of Irwin Mango, pickled starfruit and pineapple. This is followed with hints of peach and mild winey sensation, creating a robust and full-bodied flavour profile.

Eugene Altieri, affectionately known as Don Gene, began his coffee farming journey in Boquete over two decades ago. Despite having no prior experience in the coffee industry, his sharp business acumen led him to recognize the potential for a successful family enterprise. Following Don Gene’s retirement five years ago, his children, Anna Lynn and Francisco, along with farm manager Roger Pitti, now manage the family business. The Altieri family’s Geisha coffee is cultivated at Callejón Seco, located just southeast of the Volcán Barú National Park.

Altieri coffee, flourishes in Panama on the eastern slopes of the Barú Volcano, between 1700 and 2200 meters above sea level in the Callejón Seco-Boquete region. This area, renowned for its rich volcanic soil.

The Altieri family is dedicated to supporting the local community by providing housing for their staff and offering a sewing school for employees' significant others who do not work in coffee. The garments produced in this sewing school are sold across Panama, generating additional income for many families. The farm also hosts regular doctor visits to ensure the health and well-being of everyone involved.

This exquisite Catuai coffee is grown on the slopes of Barú Volcano. After harvesting, the coffee cherries are placed in hermetically sealed tanks to undergo anaerobic fermentation with the cherries' natural bacteria. They remain in these carefully monitored tanks, controlling temperature and humidity, for 120 hours to capture the unique flavors and essence of the terroir. Once the fermentation period is complete, the coffee is dried on African raised beds for approximately 25 days, first under shade and then under the sun. Finally, the dried coffee beans are stored in the Altieri warehouse under controlled temperature and humidity conditions to rest.

Variety : Catuai
Altitude : 1800 masl
Process : Anaerobic Slow Dry
Origin : Chiriqui, Boquete.