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Panama Altieri Luci Geisha Washed

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:40grams
:Whole Bean

PANAMA ALTIERI LUCI GEISHA WASHED

Region / Farm: Altieri Estate

Producer: Altieri Family

 Altitude: 1,600 – 2,200 MASL

 Variety: Geisha

Process: Washed

Taste Notes: Blood Orange, White Grapes, Nectarine, Sugar Cane

 

 About This Specialty Coffee

 

One more experimental lot is Altieri LUCI Geisha Washed, which produce from the same farm of Altieri Boquete leaded by same family of Altieri. After they have picked the selected cherries by hand, they used the wet method for this lot. The cherries are carefully depluped then processed with controlled washed fermentation, followed by slow sun-drying. This process highlights the natural finesse of Geisha with cleanness mouth-feels, clarity of complexity into the cup.

The LUCI Geisha Washed lot represents the pinnacle of clarity and elegance, amplifying fruity aromatics, vibrant flavors while preserving balance and transparency.

In the cup, Panama Altieri LUCI Washed unfolds with blood orange, white grapes, nectarine, sugar cane and complex citrus flavor, syrupy layered of sugar cane, light body with brightness of over sweet, long-lingering refined finish. Each sip reflects the harmony between varietal excellence, and meticulous processing.

This coffee tells a story of precision, patience, and artistry, where the Geisha varietal creates the purest memorable Panamanian coffee experience.

Elevation
1650 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

Altieri Estate

Flavor Notes

Blood Orange, Nectarine, Sugarcane, White Grape

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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