espresso
BOP Altieri Satori GN-03
Tasting notes
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
About Coffee
Altieri Satori GN-03 is an exceptional Natural Geisha coffee produced by Altieri Specialty Coffee at Mima Estate in Alto Quiel, Boquete, Panama. It was awarded 3rd Place (GN-03) in the Geisha Natural category at the Best of Panama 2025 with an outstanding score of 95.00 points.
Grown at approximately 1,850 meters above sea level, this lot showcases the distinctive elegance of Panamanian Geisha through a vibrant and complex cup profile. Flavor notes include coffee blossom, honeysuckle, orange blossom, mango, nectarine, navel orange, mandarin, bergamot, and brown sugar.
Named after one of the Altieri family's farm plots, Satori reflects the producer’s commitment to traceability and quality-driven cultivation. The coffee achieved an auction price of US$2,704 per kilogram, purchased by The Espresso Lab, highlighting its rarity and global demand among specialty coffee buyers seeking refined floral complexity, citrus acidity, and elegant sweetness.
Process
Altieri Satori GN-03 was processed using Altieri’s proprietary DFC (Dry Fermentation Cold) natural process, an advanced post-harvest method designed to maximize sweetness, floral intensity, and clarity while preserving the elegance of Geisha.
After hand-selective harvesting of fully ripe cherries, the coffee undergoes flotation to remove lower-density fruit before being placed on raised African beds inside a greenhouse for an initial drying phase of approximately 4–5 days.
Once the cherries reach the desired moisture level, they are transferred into sealed GrainPro bags, where controlled dry fermentation occurs over several days under low-moisture conditions. Following fermentation, the coffee is slowly dried in a temperature-controlled dark room or refrigerated chamber maintained at approximately 18°C with carefully controlled humidity and airflow for around 30–35 days.
This slow cold-drying approach allows fruit sugars and aromatic compounds to develop gradually, enhancing complexity and balance. After drying, the coffee is rested in climate-controlled storage before milling and export.
Altieri’s DFC method is a key factor behind the coffee’s remarkable floral bouquet, refined citrus acidity, tropical fruit notes, and exceptional sweetness, contributing to its 95-point score and top-three finish in the Geisha Natural category at the Best of Panama 2025.
SPECIALTY COFFEE
Altieri Satori GN-03 is an exceptional Natural Geisha coffee produced by Altieri Specialty Coffee at Mima Estate in Alto Quiel, Boquete, Panama. It was awarded 3rd Place (GN-03) in the Geisha Natural category at the Best of Panama 2025 with an outstanding score of 95.00 points.
Grown at approximately 1,850 meters above sea level, this lot showcases the distinctive elegance of Panamanian Geisha through a vibrant and complex cup profile. Flavor notes include coffee blossom, honeysuckle, orange blossom, mango, nectarine, navel orange, mandarin, bergamot, and brown sugar.
Named after one of the Altieri family's farm plots, Satori reflects the producer’s commitment to traceability and quality-driven cultivation. The coffee achieved an auction price of US$2,704 per kilogram, purchased by The Espresso Lab, highlighting its rarity and global demand among specialty coffee buyers seeking refined floral complexity, citrus acidity, and elegant sweetness.
Altieri Satori GN-03 was processed using Altieri’s proprietary DFC (Dry Fermentation Cold) natural process, an advanced post-harvest method designed to maximize sweetness, floral intensity, and clarity while preserving the elegance of Geisha.
After hand-selective harvesting of fully ripe cherries, the coffee undergoes flotation to remove lower-density fruit before being placed on raised African beds inside a greenhouse for an initial drying phase of approximately 4–5 days.
Once the cherries reach the desired moisture level, they are transferred into sealed GrainPro bags, where controlled dry fermentation occurs over several days under low-moisture conditions. Following fermentation, the coffee is slowly dried in a temperature-controlled dark room or refrigerated chamber maintained at approximately 18°C with carefully controlled humidity and airflow for around 30–35 days.
This slow cold-drying approach allows fruit sugars and aromatic compounds to develop gradually, enhancing complexity and balance. After drying, the coffee is rested in climate-controlled storage before milling and export.
Altieri’s DFC method is a key factor behind the coffee’s remarkable floral bouquet, refined citrus acidity, tropical fruit notes, and exceptional sweetness, contributing to its 95-point score and top-three finish in the Geisha Natural category at the Best of Panama 2025.
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