Panama - Altieri Coffee Alessa 020425

Tasting Notes

Description

**Producer**: Altieri Family **Farm: **Mima Estate - Alessa Lot <meta charset="utf-8"/>**Location**: Alto Quiel, Boquete <meta charset="utf-8"/>**Variety**: Geisha **Process**: DFM - Dry Fermentation Macerated **Altitude**: <meta charset="utf-8"/>1,850 masl Fermentation ▪▪▪▪▫ Sweetness ▪▪▪▪▪ Acidity ▪▪▪▪▫ Roast ▪▪▫▫▫ Producer: Altieri Family Farm: Mima Estate - Alessa Lot <meta charset="utf-8"/>Location: Alto Quiel, Boquete <meta charset="utf-8"/>Variety: Geisha Process: DFM - Dry Fermentation Macerated Altitude: <meta charset="utf-8"/>1,850 masl Fermentation ▪▪▪<meta charset="utf-8"/>▪▫ Sweetness ▪▪▪▪<meta charset="utf-8"/>▪ Acidity <meta charset="utf-8"/> ▪▪▪<meta charset="utf-8"/>▪▫ Roast <meta charset="utf-8"/> <meta charset="utf-8"/> ▪<meta charset="utf-8"/>▪▫<meta charset="utf-8"/>▫▫ Altieri Coffee is a 15-year-old, first-generation estate owned & operated by Panama resident & New York native, Eugene Altieri & his family. At the 2024 Best of Panama, they took 3rd Place for Geisha Natural. This continued the succession of their top-ranking finishes. In 2023 they placed in the Top 5 for both Geisha Categories — 5th for Natural & 2nd for Washed — as well as 9th Place for Varietals, & in 2022, Geisha Washed qualified in 16th place as an Auction Lot alongside a Catuai in Varietals 14th Place. Their two farms, Pipim Estates in Alto Lino & Mima Estates in Alto Quiel are strategically sectioned by elevation & microclimate into 11 plots. Each plot, promisingly named after one of Eugene’s grandchildren, is cultivated with a specific coffee variety, either Panama Geisha, Catuai, Typica, or Caturra, based on the coffee’s potential to capture and express the finest qualities of terroir in the cup. Notably, Mima Estates in Alto Quiel was featured by the New York Times as a 2023 must-visit destination in the annual 52 Places to Go. HOW TO BREW:Before the first pour • Prepare a dose of 15 grams of coffee. • Heat water to around 93 - 96 degrees Celsius. • Pre-wet the paper filter on the dripper & dispose of the water in the server. • Grind the coffee to about 700 to 800 microns. • Place the coffee grinds onto the pre-wetted paper filter on the dripper. For the first pour and bloom. • Pour 40 ml in a circular manner. • Let the coffee bloom until 30-40 seconds. For the second pour. • Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.At the third pour and onto the last & fourth pour. • Still in circles, pour the next 70 ml to make 180 ml within 2 minutes. • For the last pour, focus at the center until 225 ml. • Dripping should complete within 2 minutes to 3 minutes and 20 seconds. After the last pour. • If the water drains either slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size. • Dispose of the coffee grounds & the paper filter responsibly. • Pour the brew into your favorite cup — and enjoy your coffee!