"Upon grounding, a delightful fragrance of lemon zest, ripe peach, lychee and jasmine permeate the senses. At first sip, flavour of creamy lemon custard, peaches, and lychee while captivating hints of jasmine and bergamot follow suit. The finish leaves a essence of peach jelly and bergamot, presenting a refined an intricately layered flavor profile that evolves with each sip."

Roaster Notes:
We note that for the 2024 batch; Altieri has managed to score 92 pts for the Best of Panama. Specification is also from the Alessa, Ale lot and process as washed. At 92.00 we know that this coffee has a lot of prospect which consist of both Aroma, Flavour and Aftertaste. To bring out the best in this coffee, we employed a traditional roasting method with a modern twist. We opted for a higher environmental temperature throughout the roast, considering the density of the coffee and the processing method. This ensures a shorter roast duration of approximately 7 minutes, maintaining the drum temperature at 150°C (+/- 3°C). Our goal is to highlight the coffee's natural sweetness, as we believe that at 92 points, the taste and aroma will naturally excel. The roasted coffee is then mechanically sorted twice to remove under developed coffee due to the high temperature and short roasting time.

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.
At Altieri Coffee, Don Gene names each plot after his grandchildren. For example, Dilgo, Rola, and Rafa. This special coffee is planted at the high eastern slopes of the Barú Volcano and named after his granddaughter, Alessa, or in short, Ale. This Geisha coffee is processed using the washed method.

During harvest, coffee cherries are manually selected and picked. Before processing, the cherries are cleaned and sorted to ensure they are properly mature. The coffee cherries are then pulped and fermented in water for 24 hours. After fermentation, the beans are washed to remove the mucilage. The washed parchment is then sun-dried on African raised beds at an altitude of 1800 meters above sea level. The low temperature, ample sunlight, and good humidity at this altitude extend the drying process, resulting in a unique flavor profile. Once the parchment reaches an 11% moisture level, it is mechanically sorted to ensure only the highest quality dried parchment is selected. The sorted coffee is then placed inside GrainPro bags and rested in a temperature-controlled room before being packed and prepared for export.

Variety : Geisha
Altitude : 1900 masl
Process : Washed
Origin : Chiriqui, Boquete.