"ALTIERI Specialty Cofee grows in Panama on the Eastern slopes of the Baru Volcano, between 1700 and 2200 meters above sea level in an area known as Callejón Seco-Boquete; where rich volcanic soil renders our award-winning coffee" - Altieri
Introduction:
We were initially contacted by Altieri to sample their coffee and we came away from the cupping table very impressed with the flavour and clean processing of their beans. Additionally, we loved how the whole Altieri family helps run the business and oversee the growth and product of their farms.
The Altieri family has 2 farm in Boquete, Panama. The Alto Lino farm mainly grows Caturra and Catuai at 1300-1375 meter above sea level. The 45-hectare farm, Callejón Seco, grows Typica, Catuai, and Gesha at a higher 1700-2200 meters above sea level. This area is surrounded by one of Panama's beautiful national parks in an area with an excellent climate for high altitude coffee growth. All of their coffee are hand selected for the ripe cherries to ensure exceptional quality of coffee seeds.
Mr. Eugene Altieri planted his first gesha plots at 1800 meters above sea level in 2011 with seeds purchased from the Peterson Family. You can expect complex flavours with bright acidity, tropical sweetness, and citrus florals from most of their geshas.
Altieri family is commited to social community support by providing housing for all their staff as well as providing sewing school for their employees' significant others that do not work in coffee. The clothes that are produced in the sewing school are sold nation-wide in Panama and create additional income for many families. The farm also has regular doctor's visits to ensure the health of everyone.
We will be releasing 2 coffees from Altieri. We are expecting 2-3 per-order releases for each coffee.
First up:
Natural Anaerobic Slow Dry Gesha (ASD Gesha)
Roast date: August 24 and Mid November
Region: Baru Volcano, Boquete, Chiriquí, Panama
Producer: Eugene Altieri and the Altieri Family
Farm: Callejón Seco
Founder: Eugene Altieri
Varietal/Species: Gesha
Altitude: 1800 MASL
Harvest: Early 2020 - Lot B-40220
Fermentation: 120 hours in Tank
Drying time: 25 days
Importer: Rogue Wave Coffee - Direct Trade
FOB (price paid direct to the farm): $30/lb
Tasting notes: Blackberry | Apricot | Grape | Light Floral | Tropical Citrus| Cocoa | Sweet Plum Wine
Coffee information:
This beautiful Gesha was grown on the slopes of Baru Volcano. After harvest, the coffee cherries are placed in hermetic sealed tanks to undergo anaerobic fermentation alongside the cherries' own natural bacteria. They remain in these sealed tanks, which are closely monitored for temperature and humidity, for 120 hours in order to guarantee the unique flavor and expression of the terroir. After the specified time has elapsed, the coffee is placed on African raise beds to dry for approximately 25 days. The drying process includes some time under shade and later under the sun. Finally, once dried, the coffee beans are placed in Altieri warehouse to rest under controlled temperature and humidity.
Second up:
Natural Gesha
Tentative Roast date: Early Oct and Early Dec
Region: Baru Volcano, Boquete, Chiriquí, Panama
Producer: Eugene Altieri and the Altieri Family
Farm: Callejón Seco
Founder: Eugene Altieri
Varietal/Species: Gesha
Altitude: 1850 MASL
Harvest: Early 2020 - Lot C-200220
Fermentation: 21-25 days dry on raised bed
Importer: Rogue Wave Coffee - Direct Trade
FOB (price paid direct to the farm): $25/lb
Grown under the slope of Baru Volcano, the ripe coffee were picked by experienced local coffee pickers/farmers. They were dried under the sun on African raised bed for 21-25 days and then rested in a climate control warehouse for stability.
We are really excited to offer coffee from this amazing farm. We hope that you will enjoy brewing this coffee.
Updated Aug 29th - Recipes for Anaerobic ASD Gesha:
Origami or V60
V60 filter paper: for clean and delicate cups
16g coffee to 260g water - 1:16.25 ratio - grind size, medium-fine-ish
Water at 93C, 113 PPM
- 50g bloom for 45s
- then add water slowly to 200g
- around 1:30 min add water to 260g
Total brew time around 2:25min
Cup characteristic: Bright blackberry juice, delicate floral, some citrus-like tangello, lots of stone fruit and syrupy sweetness. Cools toward plum wine.
Substitute V60 paper for Kono paper for a heavier and sweeter cup but less clean.
Origami or Kalita Wave
Kalita Wave paper
15g coffee to 240g water - Medium grind
- 60g bloom for 1 min
- add water to 120g
- then 180g
- then 240g
- total brew time around 2:45min
Cup characteristic: Sweet blackberry, sweet umami, heavy yuzu citrus, juicy and sweet plum wine. Cools very similar to umeshu. Delicate floral like violet.
Don't forget to try it with your favourite recipes!
Enjoy!
- Ply
