Panama | Altieri Estate - Alessa | Geisha | Natural

Origin

• 🇵🇦 Panama· Boquete

Tasting notes

Character

• Funky
  20

Region: Alto Quiel, Boquete, Chiriqui Elevation: 1980 masl About: Eugene Altieri (Don Gene) began growing coffee in Boquete over 20 years ago. Without prior experience in the industry, but with a clear business perspective, he recognised the potential for a family-run operation. The family’s two farms, Mima and Pipim , are located in Alto Quiel and Alto Lino respectively, and are planted with CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. , CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. , TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. Altieri’s Geisha traces back to seeds sourced from the Peterson family of Hacienda La Esmeralda, whose 2004 Best of Panama win reintroduced the varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. to global attention. Following Don Gene’s semi-retirement seven years ago, the farms are now managed by his children, including Anna Lynn and Francisco, alongside farm manager Roger Pitti. All Geisha is planted at Mima Estate, just south-east of Volcán Barú National Park. Individual sections are named after Eugene’s grandchildren. This lot comes from the Alessa section and was processed as a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., with a short mosto fermentation before drying, producing a pronounced fruit profile with a refined structure.