Panama Altieri Geisha Dry Fermentation Limited Edition Black Label
mixed berries • floral • vanilla
- roasted & shipped the same day
- In stock, ready to ship
Geisha coffee is back and we are thrilled to be able to launch this limited-edition and prestigious bean from the Altieri Farm. Not only is this coffee special for its Geisha varietal, but it is also the first dry-processed, fermented bean we have ever offered. When we tasted this Geisha coffee for the first time we were pleasantly reminded of the juiciness and complexities of Geisha beans. Many of the fruity and floral qualities we love in dry-processed coffees we were able to discover in this sensational bean. It is a big-bodied, coffee with notes of mixed berries, floral aromas, and a vanilla creamy-sweetness. Although priced high for its rarity and unique flavor, the cup it brews is truly a one-of-a-kind drinking experience.
Flavor Notes: mixed berries • floral • vanilla
juicy • complex • tea-like
Recommended Brew Method:
v60 pour over • chemex
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. After fifteen years of coffee growing and earning various awards, the second generation of the Altieri family is following Eugeneʼs legacy, working together to expand the Altieri Specialty Coffee brand.
The Dry-Process Fermentation is their newest process for 2021. The cherry is manually selected and cleaned, to make sure it is completely mature. The beans are later sun-dried in our greenhouse to lower water levels and to achieve optimal sugar concentration. Then, they are placed into silage bags where they undergo an anaerobic fermentation process with wild yeast from our farm (natural bacteria) for a couple of days. They are later sundried in our African beds at 1800 masl, until 11% humidity is achieved. Afterward, the beans are placed in our controlled temperature warehouse for resting in grain pro bags.
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?