Panama Altieri Caturra Gold Label

Panama Altieri Caturra Gold Label

cocoa • granola • sweet
Regular price$26.97
Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

  • roasted & shipped the same day
  • In stock, ready to ship

Tasting Notes:

This coffee from Panama really hits the nail on the head. The first sips show up nutty and sweet like a delicious, bowl of granola. As we kept cupping, we discovered undertones of chocolate that added the perfect richness and paired beautifully with the nutty notes. If you've bought Panama's from us before, you know that the Altieri family are always placing top 10 in the Best of Panama competitions, so their coffees are a treat!

Altieri Specialty Coffee

Altieri Specialty Coffee is a family-owned group of coffee growing farms from Boquete in Panama, founded by Eugene Altieri, an Italian American businessman residing in Panama. They have two farms located in Boquete, called Mima Estate in the area of Callejon Seco and Pipim Estate in the area of Alto Lino. They produce varieties of Geisha, Typica, Catuai, and Caturra. These prize-winning coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru National Park, at a height of between 1,600 and 2,200 meters above sea level, in an area known as Callejón Seco and Alto Lino. This area consists of volcanic soil, drained on the slope of the volcanic mountain, at an altitude where winds from the Pacific and Atlantic Oceans collide creating microclimates different from the rest of the country.

Located at their Pipim Estate farm at an altitude of 1305 masl. This lot is cultivated with Caturra and is surrounded by their cupping room and coffee mill. After picking the cherries by hand by their skilled indigenous labor, the coffee is placed in floating water in order to select the best cherries. Afterward, the pulp is removed, and the beans are placed in water for a period of time. They are later sundried in their African beds at 1800 masl, until 11% humidity is achieved. The beans are then placed in their controlled temperature warehouse for resting in grain pro bags.

Sagebrush Coffee's

On-Demand Roasting Explained

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?

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