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Panama Altieri Geisha Luci-110326 Natural

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

A natural Geisha from Panama’s historic Lérida Estate, bringing together blood orange, nectarine and delicate orange blossom, with a smooth honey-syrup sweetness.

Coffee Expression
Orange blossom and honey open the cup with radiant floral sweetness, followed by the juicy brightness of blood orange and nectarine. As the coffee cools, delicate notes of jasmine, green tea and raisin emerge, leading to a silky finish with lingering honey-syrup sweetness. Bright citrus acidity with virtually no bitterness.

Producer
Grown by the Amouruso family at Lérida Estate, located in Alto Quiel, Panama.

Coffee Details
Producer: Amouruso Family
Farm: Lérida Estate
Lot: 08831
Region: Alto Quiel, Panama
Altitude: 1,550 to 1,850 masl
Varietal: Geisha
Process: Natural
Roast Level: Extra Light

The Story
From the renowned Lérida Estate, Lot 08831 showcases the expressive character of Panama’s Geisha variety through natural processing.

Grown between 1,550 and 1,850 metres above sea level in Alto Quiel, this coffee develops a delicate balance of floral aromatics, juicy citrus and rounded sweetness.

The natural process brings forward the coffee’s vibrant fruit character while preserving the elegance that makes Geisha so distinctive. Blood orange and nectarine lead the cup, supported by orange blossom and honey syrup. As the coffee cools, jasmine, green tea and raisin reveal further layers of complexity.

An elegant and expressive coffee, best enjoyed as it cools, revealing a changing profile from bright citrus to delicate florals and lingering honey sweetness.

Elevation
1800 MT
Process
Natural
Variety
Geisha
Producer
Amoruso 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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