Panama Geisha: Altieri Estate

Rare & Exotic Drop: Altieri Estates Luci Cold Ferment 

ONLY Roast Date: Thursday November 5th, 2026

Expertly crafted Geisha by the renowned and award-winning farmer, Eugene Altieri. Get ready for an extraordinary sensory excursion. 

Origin: Panama

Region: Boquete,Alto Quiel

Roast:Medium-Light

Process:Natural Cold Dry Fermentation 

Cultivar: Geisha or Gesha 

Sensory Notes: Complex, deep-toned, richly sweet. Juicy Fruit gum, tangerine, chocolate fudge, narcissus, agave syrup in aroma and cup. Briskly sweet acidity, decadant syrupy mouthfeel. A multilayered and resonant finish goes on and on...In the cup awaits luscious floral sweetness of jasmine & lemon blossom supported by candied lemon with vibrant tones of bergamot interlaced seamlessly. As it cools into a long immense finish sultry florals, raw sugarcane and apricot emerge. Resolving into a harmony of florality, stone-fruit and citrus with a rich chocolate through line.

Each sip reveals a new and delightful layer, making this an experience you'll want to savor again and again!

Farm & Processing Detail:

The Luci lot was named in honor of Eugene Altieri's granddaughter. Luci is a plot in the Mimas Estate farm in Alto Quiel, Boquete, situated in the foothills of the Baru Volcano at an altitude of 1900 meters above sea level. It covers an area of approximately 1.5 hectares of volcanic soil where Green Tip Geisha grows. During the rainy season, the daytime temperature is around 18 degrees Celsius, and it drops to 12 degrees Celsius at night. This plot is managed with 70% natural shade, which impacts the production and attributes of this coffee.

Cold Dry Fermentation Process; after the geisha is harvested it is transported to the processing facilities in Alto Lino the next morning, where it undergoes flotation to separate low-density cherries. Then it is placed on raised African drying beds in the "drying" greenhouse for its initial drying stage for 4 days, after reaching approximately 40% humidity. Then the coffee is placed in grain pro bags for 4 days for anaerobic fermentation. Afterwards, the coffee is dried in a second phase in a drying room with controlled temperature (18 degrees celsius) and 55% humidity for 32 days. After the drying process, it goes to the resting warehouse with controlled temperature and humidity before preparation to ship to roasters.