espresso
Panama
Altieri Ale DFM
195.00 AED
TAX Inclusive
Shipping calculated at checkout.
Tasting notes
Elevation:
1,900 m
Variety:
Geisha
Process Type:
Natural Dry Fermentation Mosto
Producer:
Eugene Altieri
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
At The Espresso Lab, we are proud to present Altieri Coffee, a distinguished specialty coffee producer from the high-altitude region of Boquete, Panama. Founded by Eugene Altieri and now operated by his family, Altieri Coffee has earned recognition for producing exceptional Geisha, Typica, Catuai, and Caturra coffees that showcase the remarkable terroir of Panama's volcanic highlands.
Nestled on the eastern slopes of Volcán Barú, Altieri's farms benefit from rich volcanic soils, abundant rainfall, and elevations ranging from 1,300 to 2,200 meters above sea level. These ideal growing conditions contribute to coffees of remarkable clarity, complexity, and elegance, consistently earning recognition among Panama's most respected producers.
Through meticulous cultivation, selective hand-picking, and innovative processing techniques, Altieri Coffee continues to push the boundaries of quality while remaining deeply connected to the traditions of Panamanian coffee production. Their coffees have achieved multiple placements in the prestigious Best of Panama competition, reflecting a commitment to excellence at every stage of production.
This Geisha lot has undergone Natural Dry Fermentation Mosto, a carefully controlled fermentation process that enhances aromatic intensity, fruit complexity, and sweetness while preserving the variety's renowned elegance. Grown at 1,900 meters above sea level, the coffee delivers a vibrant and expressive cup profile with notes of lavender, peach candy, and blackberry, supported by floral aromatics, refined sweetness, and remarkable clarity.
The partnership between The Espresso Lab and Altieri Coffee reflects a shared pursuit of craftsmanship, innovation, and origin-driven excellence. Together, we celebrate coffees that not only showcase extraordinary quality but also tell the story of the people, land, and dedication behind every harvest.
Nestled on the eastern slopes of Volcán Barú, Altieri's farms benefit from rich volcanic soils, abundant rainfall, and elevations ranging from 1,300 to 2,200 meters above sea level. These ideal growing conditions contribute to coffees of remarkable clarity, complexity, and elegance, consistently earning recognition among Panama's most respected producers.
Through meticulous cultivation, selective hand-picking, and innovative processing techniques, Altieri Coffee continues to push the boundaries of quality while remaining deeply connected to the traditions of Panamanian coffee production. Their coffees have achieved multiple placements in the prestigious Best of Panama competition, reflecting a commitment to excellence at every stage of production.
This Geisha lot has undergone Natural Dry Fermentation Mosto, a carefully controlled fermentation process that enhances aromatic intensity, fruit complexity, and sweetness while preserving the variety's renowned elegance. Grown at 1,900 meters above sea level, the coffee delivers a vibrant and expressive cup profile with notes of lavender, peach candy, and blackberry, supported by floral aromatics, refined sweetness, and remarkable clarity.
The partnership between The Espresso Lab and Altieri Coffee reflects a shared pursuit of craftsmanship, innovation, and origin-driven excellence. Together, we celebrate coffees that not only showcase extraordinary quality but also tell the story of the people, land, and dedication behind every harvest.
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