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Panama Altieri Geisha Dilgo-030326 Washed

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

A washed Geisha from Panama’s Mima Estates, bringing together green grapes, grapefruit and yuzu, with delicate jasmine florals and a refreshing chamomile finish.

Coffee Expression
Delicate jasmine and lime peel open the cup, followed by green grapes, grapefruit and yuzu. As it cools, pineapple and chamomile emerge, adding tropical sweetness and a refined floral finish. Smooth-bodied with vibrant acidity, balanced sweetness and very little bitterness.

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

Coffee Details
Producer: Altieri Family
Farm: Mima Estates
Lot: DILGO-030326
Region: Boquete, Chiriquí, Panama
Altitude: 1,780 to 2,200 masl
Varietal: Geisha
Process: Washed
Roast Level: Extra Light

The Story
From the Altieri family’s Mima Estates, DILGO-030326 showcases the vibrant and refined character of Panama’s Geisha variety through washed processing.

Grown between 1,780 and 2,200 metres above sea level in Boquete, Chiriquí, this coffee expresses a delicate balance of citrus brightness, floral aromatics and natural sweetness.

The washed process highlights the coffee’s clarity and complexity, allowing its flavours to develop beautifully as the temperature changes. The cup begins with fresh citrus and delicate florals, gradually revealing juicy green grape and tropical fruit character before settling into a clean, tea-like finish.

A refined and expressive Geisha with vibrant acidity, balanced sweetness and a smooth, lasting finish. Adding a single drop of water brings greater sweetness and clarity, revealing an even juicier tropical fruit character.

Elevation
1750 MT, 2200 MT
Process
Washed
Variety
Geisha
Producer
Altieri Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Mima Estate

Flavor Notes

Chamomile, Grapefruit, Green Grape, Yuzu

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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