PANAMA Altieri Rola Catuai Natural Anaerobic Dry Fermentation NADX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“Altieri pride themselves on producing quality coffees while improving the lives of everyone involved in this process."

Ivica Cvetanovski
Founder, Coffea Circulor, Sweden

SCA SCORE 90.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that declines and softens towards its target point. We are focusing on caramel sweetness and fruity, tropical acidity.

GENESIS

Producer	Mimas Estate
Country	Panama
Region	Callejón Seco, Boquete
Altitude	1,300-1,600 masl
Varietal	Catuai
Process	Natural, Anaerobic, Dry
Lot size	120kg
Trade	23.00 USD/kg
History	Since 2017. Co-producer.

SENSORY EXPERIENCE

Aroma	Apricot, Green apple
Flavor	Honey, Papaya, Toffee
Aftertaste	Ginger, Green apple, Mid intensity
Acidity	Green apple, Malic, Mid intensity
Body	Juicy, Light, Mid
Balance	Synergetic
Spectra	Orange, Green, Bronze

SYNOPSIS

Farms located within some of the best coffee producing areas in the world, Altieri farms produce award-winning Typica, Caturra, Catuai and Geisha coffees.

Surrounded by the virgin cloud forests of the Baru National Park in an area known as Callejón Seco. This area consists of volcanic soil, drained on the slope of the volcanic mountain, at an altitude where winds from the Pacific and Atlantic Oceans collide creating microclimates different from the rest of the country.

The growing area is surrounded by a cedar forest at Mimas Estate Farm in Callejon Seco, Boquete. This Catuai lot is located on a hill at the south east side of the Baru Volcano at an altitude of 1,750 masl. It has direct exposure to the sun and its soil is volcanic and fertile. 

The picking is done by hand by skilled indigenous labor making sure the cherries are completely mature. The collected coffee is taken to the mill where it is placed in sealed plastic tanks to undergo anaerobic fermentation. Later, the coffee is slowly dried on African beds for 21 days. After achieving 11% humidity, the coffee beans are placed in our controlled temperature and humidity warehouse to be readied for export.

This prize-winning coffee is arranged by our dear friends the Altieri family and is a prominent attendee at Best of Panama auctions.

CONTRIBUTION, MITIGATION AND ADAPTATION

Working close to with pre-releases of coffees enables us to fine-tune details in generating targeted experiences. Together with the Altieri family, we took on a naming convention for the Altieri Family of coffees and processes, present and for the future.

Ivica:

"As you also might have noticed, I named the coffees after your names. It stated with “Lily” when your father distributed the first coffees years ago now. Upon the first test, I found a high amount of florals in the Geisha natural. That would be the exception in respect to the naming convention. I have a naming scheme where natural processed coffees receive female names and washed coffees are governed by male names."

In the words of Anna Lynn Altieri: 

"It is very thoughtful of you and makes it very personal. Actually, we are in the process of changing all our lots names from letters to the grandchildren nicknames. We are already producing new signs for the lots. For examples, Rafa, Rola, Yuyi, Ale, RR, Luci, etc. But I really liked your idea of putting Panama in front of the name, and I also love the idea of the females for the Naturals and Males for the Washed. Thank you very much for your creativity and ingenuity. If you don't mind we would like to implement your idea."

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
RH, YH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
KX	Koji Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

 

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Panama
Finished in Scandinavia