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Roasting on demand for fast deliveries and no weekend delivery interruptions.
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PANAMA Altieri Rola Catuai Natural Anaerobic Dry Fermentation NADX
€13,00
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Synopsis
NADX
Honey, Papaya, Toffee
90.0
"Altieri pride themselves on producing quality coffees while improving the lives of everyone involved in this process."
- Altieri Coffee Mimas Estate
Summary of producer
Altieri Coffee Mimas Estate
Located within some of the best coffee producing areas in the world, Altieri produce prize-winning Typical, Caturra, Catuai and Geisha Coffees.
Each Altieri farm has its own micro-climate which permits the production of different, unique, quality coffees.
Altieri Specialty Coffee was founded by Eugene Altieri, an Italian American businessman residing in Panama since 1973 who bought two farms in Boquete 15 years ago, without knowing the farm’s potential for growing specialty coffee. After fifteen years of coffee growing and earning various awards throughout the years, his children are following his legacy working together to expand the Altieri Specialty Coffee brand.
The coffee cherries are manually selected and cleaned to make sure they are completely mature. The coffee cherries are pulped to remove the fruit layer and keep the mucilage layer. The fermentation occurs in a 24 hour tank full of water. Tiny micro organisms generate enzymes to help break down the mucilage. After the fermentation, the beans are washed to remove the mucilage from the bean. In the final stage, the parchment is later sun dried on African beds at 1,800 masl until 11% humidity is achieved. Parchment is mechanically removed and afterwards, the beans are placed in our controlled temperature warehouse for resting in GrainPro bags.
Summary of variety
Catuai
A compact plant with high yielding potential of standard quality in Central America. Very high susceptibility to coffee leaf rust.
The drying process was made in two phases. First, it was placed on raised meshes, exposed directly to the sun for 30 days and then placed under shadow to achieve a slower drying process. These two drying phases have been critical to achieve the intensity accomplished in this coffee. Later, the coffee was placed in a warehouse to control humidity and temperature for stabilization.
