Altieri Experimental Processing Geisha Trio

Eugene Altieri is a renowned and award-winning producer with two farms in Boquete, Panama. Many of the Altieri family lots are named for Eugene’s family — “Chombi,” “Lucy” and “Alessa”, honors his granddaughter. Experience our first-ever Altieri Experimental Geisha Trio. Includes qty 3 x 57 gram bags, of Altieri lots from Chombi, Luci, and Alessa Geishas, highlighting three different processing methods of Natural Dry Fermentation.

The Altieri family’s Mima Estate is located in Alto Quiel, at the foothills of the Baru Volcano at an altitude of 1800 meters above sea level. During the rainy season, the daytime temperature is around 18 degrees Celsius, and it drops to 14 degrees Celsius at night. This plot is managed with 70% shade, which impacts the production and attributes of this coffee. The microclimates of the Mima Estates, combined with meticulous care from the producer, ensure the best cup, with a special and complex combination of many flavors.

1. Panama Altieri Chombi Geisha Natural Dry Fermentation: Experience extraordinary flavors with notes of apple, cherry, and blood orange, a vibrant fruit acidity with a hint of creamy custard. Every sip reveals layers of red fruits, wrapped in a clean, sweet, and silky-smooth body that promises a delightful new experience with every pour.
2. Panama Altieri Luci Geisha Natural Cold Dry Fermentation: Is a flavor adventure in a cup! It kicks off with crisp, juicy apple, takes a tropical detour with mango, and wraps up with a complex burst of black currant berries and undertone of citrus kumquat.
3. Panama Altieri Alessa Geisha Natural Mossto Dry Fermentation: Picture the luscious sweetness of peach, the bold juiciness of blackberry, and the delicate notes of herbal honeysuckle. Vibrant bursts of blood orange acidity intertwine seamlessly with subtle undertones of mixed berries, all wrapped in a clean, sweet, and silky-smooth body.

*Drinkware not included

The Altieri Experimental Geisha Trio - Highlights three different experimental processing methods of Natural Dry Fermentation - from a Family-Owned, Award-Winning farm. Altieri developed their own Dry Fermentation Process (DF).

In Dry Fermentation, the coffee cherry is manually selected and cleaned, to make sure it is completely mature. The beans were later sun dried in the greenhouse to lower water levels and to achieve optimal sugar concentration. Then, they were placed into silage bags where they underwent an anaerobic fermentation process with wild yeast from our farm (natural bacteria) for a couple of days with the minimum oxygen possible. Afterwards, the coffee was placed in African beds at 1800 masl to slow With every sip, you'll discover something new and delightful—it's an experience that promises to keep you coming back for more!

Enjoying an Altieri coffee means diving into a flavor journey. This producer has a decade-long history of producing prize-winning specialty coffee in the annual "Best of Panama" coffee competition, taking 3rd place in the Natural Geisha category.