Panama Altieri Alessa Geisha Natural Mossto Dry Fermentation

We couldn't be more excited to introduce you to our latest gem: Panama Altieri Alessa Geisha Natural Mossto Dry Fermentation, crafted by none other than the legendary and award-winning farmer, Eugene Altieri. Prepare yourself for an unforgettable flavor journey! 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. Each sip reveals a new and delightful layer, making this an experience you'll want to savor again and again!

The Alessa lot was named in honor of Eugene Altieri's granddaughter. Alessa is a plot in the Mimas Estate farm in Alto Quiel, Boquete, at the foothills of the Baru Volcano at an altitude of 1850 meters above sea level. This coffee grows under 75% natural shadow under the trees of the Baru Volcano. After the geisha is harvested, it is then transported to the facilities in Alto Lino the next morning, where it undergoes flotation to separate low-density cherries. Then, it's placed on African beds in the drying greenhouse for its initial drying stage for 4 days, after reaching approximately 40% humidity.

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!

Mossto Dry Fermentation: Then the coffee was macerated in a tub with the mosto (Mossto process technique involves anaerobic fermentation with a liquid called mossto. Mossto can refer to the juice extracted from coffee cherries by compression, or the liquid that results from fermenting the cherries, which is similar to winemaking. The mossto helps break down the fruit's mucilage.) Afterwards, the coffee was placed in grain pro bags for 4 days in order to continue with the anaerobic fermentation. At that time, the coffee was dried in a second phase in our drying room with controlled temperature of 18 degrees Celsius and humidity of 55% for 32 days. After the drying process, it entered our resting warehouse with controlled
temperature and humidity.