This Altieri Chombi Geisha is a direct trade coffee that was processed at a facility in Alto Lino, Boquete, where it underwent flotation to remove low-density beans, followed by mechanical pulping. It was transferred to fermentation tanks with mucilage intact, where temperatures ranged from 15°C overnight to 20°C by morning. Fermentation relied on wild yeast naturally present on the cherries and lasted 18 hours. The coffee was then washed with pressurized water, with no abrasive methods used. It was dried in a greenhouse on African beds for approximately 7 days, then moved to a temperature- and humidity-controlled resting warehouse.
We're been working with the Altieri family since 2020 to bring in their meticulously grown, exceptional coffee.
We recommend these parameters as a starting point for this Geisha:
- Rest: 18+ days
- Filter: 12.5g to 200g water | 3–4 pour recipe | 90°C
- Espresso: 1:2.6–2.8 ratio | 91°C | 30–34 seconds
About Altieri Specialty Coffee
Altieri Specialty Coffee was founded by Eugene Altieri, an Italian-New Yorker who bought two farms in Boquete, Panama, 16 years ago without knowing their potential for growing specialty coffee. Seven years ago, Eugene's children joined the business, helping expand the brand and establish processes to improve coffee quality. Today the Altieri family, including Eugene's wife Lelia and their 11 grandchildren, remains involved in the operation.
The farms are divided into 11 plots, each named after one of Eugene's grandchildren, with the plot's character reflected in the coffee it produces. Chombi is a plot on the Mima Estate in Alto Quiel, at the foothills of the Baru Volcano, at 1,800 metres above sea level. The plot covers approximately 1.5 hectares of volcanic soil planted with Geisha Green Tip, grown under 70% shade. During the rainy season, daytime temperatures average 18°C, dropping to 14°C at night. The cherries were manually harvested on February 28, 2025, to ensure full ripeness.
Click here to earn more about Altieri Coffee in our blog post
