Panama - Altieri Rola Catuai | Natural - Archived

Origin

• 🇵🇦 Panama· Boquete

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40

This is a nano lot of 40kg. ROLA is a plot located on a hill at 1750 meters above sea level in Mima Estate. Like every plot on the farm, it grows alongside the forest park. This coffee was harvested on January 15th, 2025. It was then transported to Altieri's facilities in Alto Lino the next morning, where it underwent flotation to separate low-density cherries. Then it was placed on African beds in the drying greenhouse for its initial drying stage for 4 days, after reaching approximately 45% humidity. It was then placed in Grain Pro bags for 2 days to complete the fermentation process with low humidity. The coffee then underwent a drying stage in the green house on African beds for 30 days. More About Altieri: Eugene Altieri (Don Gene) started growing coffee in Boquete over 20 years ago. With no prior experience in the coffee industry but a keen business mind, Don Gene saw the potential for a thriving family business. The family's two farms, Alto Lino and Callejó n Seco are planted with Caturr a , Catua i , 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 has a storied lineage with exceptional quality; Don Gene purchase d Geisha seeds from the Peterson family of Hacienda La Esmeralda who reintroduced Geisha to the world in 2004, winning the Best of Panama competition. After Don Gene's retirement, the family business is now run by his children, Anna Lynn and Francisco, and farm manager Roger Pitti. This CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. was processed using a special dry fermentation (DFS) method , where the coffee is partially dried on raised beds be fore undergoing a n anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. , followed by a final drying stage in a dark temperature-controlled room. Recommendation: Great for pourover and espresso based milk drink RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 3 weeks Espresso: 1:1.9-2.2 90c Filter: 1:16, 90c