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AED 115.00
Panama Altieri Caturra Washed
Farm: Altieri
Altitude: 1300-1350 MASL
Producer: Altieri Family
Process: Washed
Variety: Caturra
Tate Notes: Plum, Tamarind, Liqourice, Brown Sugar
About this Specialty Coffee
A refined expression of Panamanian Caturra, sourced from Altieri Farm and produced by the Altieri Family. Carefully washed and roasted light by Julith, this coffee highlights the clean, structured character of the variety while bringing out a layered balance of fruit, spice, and sweetness.
Expect notes of ripe plum and tamarind, complemented by a subtle liquorice character and a smooth brown sugar sweetness. The cup is elegant and well-defined, with a bright acidity, gentle bitterness, and a lingering sweet finish.At Julith, we roast this coffee with precision to preserve its clarity, sweetness, and distinctive origin character—making it a beautiful choice for filter brewing and a rewarding cup for specialty coffee lovers.| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Altieri Estate |
| Flavor Notes | Brown Sugar, Liquorice, Plum, Tamarind |
| Main Cup Profile | Floral, Fruity |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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