Panama Altieri Luci Geisha Natural Cold Dry Fermentation

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. It's like a fruity rollercoaster you’ll want to ride again and again. Looking to enhance the best attributes of the coffee without losing the cleanness and elegance of their Natural Geisha classic, Altieri developed their Cold Dry Fermentation Process (DF). With every sip, you'll discover something new and delightful—it's an experience that promises to keep you coming back for more!

The Luci lot was named in honor of Eugene Altieri's granddaughter. Luci is a plot in the Mimas Estate farm in Alto Quiel, Boquete, at the foothills of the Baru Volcano at an altitude of 1900 meters above sea level. It covers an area of approximately 1.5 hectares of volcanic soil where Geisha Green Tip grows. During the rainy season, the daytime temperature is around 18 degrees Celsius, and it drops to 12 degrees Celsius at night. This plot is managed with 70% shade, which impacts the production and attributes of this coffee. 

Eugene Altieri has a decade-long history of producing prize-winning speciality coffee in the annual "Best of Panama" coffee competition, taking 3rd place in the Natural Geisha category.

The microclimates of the Mima Estates, combined with meticulous care, ensures the best cup with a special and complex combination of many flavors.

This coffee comes to us from a family-owned group of coffee growing farms from Boquete in Panama. Altieri has two farms located in Boquete, called Mima Estate in the area of Callejon Seco and Pipim Estate in the area of Alto Lino. Founded by Eugene Altieri, (an Italian-American businessman residing in Panama) 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. Mima Estate (Callejon Seco) produces Geisha, Typica and Catuai, while Pipim Estate (Alto Lino) produces Caturra.

After fifteen years of coffee growing and earning various awards, the second generation of the Altieri family are following Eugene’s legacy, working together to expand the Altieri Specialty Coffee brand. Given that family is in Altieri Specialty Coffee’s core values, the names of each lot have special meaning - they are named after each of the Altieri family’s 10 grandchildren!

Cold Dry Fermentation Process; after the geisha is harvest it is then transported to the facilities in Alto Lino the next morning, where it underwent flotation to separate low-density cherries. Then it was placed on African beds in the drying greenhouse for its initial drying stage for 4 days, after reaching approximately 40% humidity. Then the coffee was placed in grain pro bags for 4 days for anaerobic fermentation. Afterwards, the coffee was dried in a second phase in our drying room with controlled temperature (18 degrees celsius) and 55% humidity for 32 days. After the drying process, it entered our resting warehouse with controlled
temperature and humidity.