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Panama Altieri Tom Geisha Natural

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

PANAMA ALTIERI TOM GEISHA NATURAL

 Region / Farm: Altieri Estate

Producer: Altieri family

 Altitude: 1,600 – 2,200 MASL

 Variety: Geisha Process: Natural

Taste Notes: Orange Cantaloupe, Nectarine, Honey

 About This Special Coffee

Altieri Tom Natural story began on the high mountains of Boquete where volcanic soil and cool winds which makes the coffee more flavorful and the clarity of characteristic in this cup. Altieri Estate has become one of Panama’s most respected names in specialty coffee. The farm is known for precision farming and bold, expressive processing leading by Altieri family.

The Tom Natural lot represents the estate’s more adventurous spirit. Only perfectly ripe cherries are hand-selected and dried whole on raised beds, allowing the coffee to absorb the fruit’s sugars and aromatic compounds over time. This natural process is carefully controlled to enhance sweetness and complexity while preserving balance and clarity. In the cup, Panama Altieri Tom Natural is vibrant and expressive: intense fruity, cantaloupe, orange, nectarine with sweetness, complexity and brightness of mouth-feel layered in honey body with a long-lingering finish.

This coffee tells a story of precision and confidence, where one of the world’s finest Geisha producers chooses to let nature speak loudly. Tom Natural captures a fleeting moment of ripeness and transformation—an expressive snapshot of Panama Geisha at its most alive.

Elevation
1650 MT, 2200 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

Altieri Estate

Flavor Notes

Cantaloupe, Honey, Nectarine, Orange

Weight

40grams, 80grams, 250grams

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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