Panama | Altieri Estate - Ale | Geisha | DFS Natural | Filter | 100g
About: Eugene Altieri (Don Gene) started growing coffee in Boquete over 20 years ago. With no prior experience in the coffee industry but a keen business mind, Don Gene saw the potential for a thriving family business. The family's two farms, Alto Lino and Callejón Seco are planted with Caturra, Catuai, Typica, and Geisha. Altieri's Geisha has a storied lineage with exceptional quality; Don Gene purchased Geisha seeds from the Peterson family of Hacienda La Esmeralda who reintroduced Geisha to the world in 2004, winning the Best of Panama competition. After Don Gene's retirement five years ago, the family business is now run by his children, Anna Lynn and Francisco, and farm manager Roger Pitti. All the Altieri family’s Geisha is planted at Callejón Seco, just to the Southeast of the Volcán Barú National Park, and the different tablons on the farm are named after Eugene’s grandchildren. This Geisha was processed using a special dry fermentation (DFS) method, where the coffee is partially dried on raised beds before undergoing an anaerobic fermentation, followed by a final drying stage in a dark temperature-controlled room.
Original: $35.33
-65%$35.33
$12.37
Description
About: Eugene Altieri (Don Gene) started growing coffee in Boquete over 20 years ago. With no prior experience in the coffee industry but a keen business mind, Don Gene saw the potential for a thriving family business. The family's two farms, Alto Lino and Callejón Seco are planted with Caturra, Catuai, Typica, and Geisha. Altieri's Geisha has a storied lineage with exceptional quality; Don Gene purchased Geisha seeds from the Peterson family of Hacienda La Esmeralda who reintroduced Geisha to the world in 2004, winning the Best of Panama competition. After Don Gene's retirement five years ago, the family business is now run by his children, Anna Lynn and Francisco, and farm manager Roger Pitti. All the Altieri family’s Geisha is planted at Callejón Seco, just to the Southeast of the Volcán Barú National Park, and the different tablons on the farm are named after Eugene’s grandchildren. This Geisha was processed using a special dry fermentation (DFS) method, where the coffee is partially dried on raised beds before undergoing an anaerobic fermentation, followed by a final drying stage in a dark temperature-controlled room.
