PANAMA Altieri Ale Geisha Anaerobic Dry Fermentation NADXPanamaAltieriAleNADX100g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Ale continues the new and refined processing formula for Altieri's Geisha in 2021."
Founder, Coffea Circulor, Sweden
SCA SCORE 94.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy application is sustained to focus on the appearance of grape and pear characteristics that can be perceived as a champagne-like sensation.
|Producer||Altieri Specialty Coffee|
|Region||Callejón Seco, Boquete|
|Process||Anaerobic, Dry Fermentation|
|Aroma||Champagne, Jasmine, Pear, Pine|
|Flavor||Blueberry, Green grape, Oak, Pine|
|Aftertaste||Oak, Pineapple, White pepper, Mid|
|Acidity||Green apple, Green grape, Malic, Mid|
|Body||Juicy, Structured, Elegant, Mid
These prize-awarded coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru Natonal Park in an area known as Callejón Seco.
The 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.
Founded by Eugene Altieri, an Italian-American businessman residing in Panama who bought the farms. Beginning to grow coffee in the early 2000 and earning various awards, his children are following his legacy.
The coffee cherries are manually selected and cleaned to make sure they are completely mature. The cherries are later sun dried in a dedicated greenhouse to reduce water levels and to achieve optimal sugar concentration.
Subsequently, the coffee cherries are placed into silage bags where they undergo an anaerobic fermentation process with wild yeast from our farm (natural bacteria) for a couple of days. They are later sun dried on African beds at 1,800 masl until 11% humidity is achieved.
Afterwards, the beans are placed in a dedicated controlled temperature warehouse for resting in GrainPro bags.
This lot is arranged by our dear friends the Altieri family.
CONTRIBUTION, MITIGATION AND ADAPTATION
Working close to with pre-releases of coffees enables us to fine-tune details in generating targeted experiences. Previously, this coffee and process was 'code-named' Lynn, and together with the Altieri family we took on a naming convention for the Altieri Family of coffees and processes, present and for the future.
"As you also might have noticed, I named the coffees after your names. It stated with “Lynn” (after Anna Lynn) 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, Alessa, 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."
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".
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- 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.
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.
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.
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