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Panama Altieri Mimas Gold Tom-260266 Natural

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

A natural Geisha from Panama’s Mima Estate, bringing together mandarin, white grapes and ripe mango, with delicate jasmine florals and golden raisin sweetness.

Coffee Expression
Mandarin and jasmine open the cup with bright citrus and delicate floral aromatics, followed by juicy white grapes, ripe mango and pear. As it cools, cranberry and golden raisin emerge, adding depth and a layer of dried-fruit sweetness. Silky and juicy, with balanced acidity and a graceful, lingering finish.

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

Coffee Details
Producer: Altieri Family
Farm: Mima Estate
Lot: TOM-260226
Region: Boquete, Chiriquí, Panama
Altitude: 1,780 to 1,850 masl
Varietal: Geisha
Process: Natural
Roast Level: Extra Light

The Story
From the Altieri family’s Mima Estate, TOM-260226 showcases the expressive fruit character of Panama’s Geisha variety through natural processing.

Grown between 1,780 and 1,850 metres above sea level in Boquete, this coffee develops a beautiful balance of ripe fruit, delicate florals and rounded sweetness.

The natural process highlights its juicy fruit character and layered sweetness. Mandarin and white grapes lead the cup, while mango and pear bring a rich, tropical fruit character. As the coffee cools, cranberry and golden raisin emerge, adding further depth and a gentle dried-fruit sweetness.

A silky and expressive Geisha with juicy tropical fruit, balanced acidity and a long, graceful finish. A single drop of water further lifts its acidity and sweetness, revealing additional layers of complexity.

Elevation
1750 MT, 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

Mima Estate

Flavor Notes

Golden Raisins, Mandarin, Mango, 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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