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AED 115.00
A Caturra from the Altieri family's Pipim Estate in Alto Lino, Boquete, with plum, tamarind and liquorice.
Coffee Expression
Ripe plum and tamarind, then a little liquorice and brown sugar. Bright acidity and a clean, sweet finish.
Producer
Grown by the Altieri family at Pipim Estate, Alto Lino, Boquete.
Coffee Details
Producer: Altieri family
Farm: Pipim Estate
Region: Alto Lino, Boquete, Chiriquí
Altitude: 1,300 to 1,375 masl
Varietal: Caturra
Process: Washed
The Story
Eugene Altieri bought his first two coffee farms in Boquete in 2005, Mima in Alto Quiel and Pipim in Alto Lino, and split them into plots named after his grandchildren. Altieri was one of the first farms we built a relationship with.
This is the coffee people walk past on the way to the famous varieties. After a row of Geisha, the plum and spice land like a different drink, which is exactly why we keep it.
| 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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