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Panama Altieri Geisha Chombi-310326 Natural

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:
:Whole Bean

A natural Geisha from Panama’s Mima Estate, bringing together passion fruit, white peach and green apple, complemented by delicate orange blossom and a gentle floral honey sweetness.

Coffee Expression
Orange blossom and passion fruit open the cup with bright floral aromatics, followed by juicy white peach and clementine. As it cools, green apple and flower honey emerge, adding a refreshing fruit character and delicate sweetness. Lively acidity, a smooth finish and very little bitterness.

Producer
Grown by the Altieri family at Mima Estate, located in Boquete, Panama.

Coffee Details
Producer: Altieri Family
Farm: Mima Estate
Lot: Chombi-310326
Region: Boquete, Chiriquí, Panama
Altitude: 1,800 masl
Varietal: Geisha
Process: Natural
Roast Level: Extra Light

The Story
From the Altieri family’s Mima Estate, CHOMBI-310326 showcases the vibrant and expressive character of Panama’s Geisha variety through natural processing.

Grown at an altitude of 1,800 metres above sea level in Boquete, this coffee develops a beautiful balance of tropical fruit, delicate florals and natural sweetness.

The natural process brings forward the coffee’s juicy fruit character while preserving the elegance of the Geisha variety. Passion fruit and orange blossom lead the aromatics, followed by white peach and clementine, adding layers of tropical sweetness. As the coffee cools, green apple and flower honey emerge, creating a refreshing and beautifully balanced finish.

A vibrant and expressive Geisha with juicy tropical fruit character, lively acidity and delicate honeyed sweetness.

Elevation
1800 MT
Process
Natural
Variety
Geisha
Producer
Altieri Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Lerida Estate

Flavor Notes

Apricot, Blood Orange, Red Grapes

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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