PANAMA Altieri Dilgo Geisha Washed Fermentation WXPanamaAltieriDilgoWX100g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“A potpourri of flowers, herbs and honeys."
Founder, Coffea Circulor, Sweden
SCA SCORE 91.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. High level of energy application is sustained to focus on the appearance of flowers and honey characteristics.
|Producer||Altieri Specialty Coffee|
|Region||Callejón Seco, Boquete|
|Aroma||Chamomile, Jasmine, Orange blossom|
|Flavor||Chamomile, Feijoa, Orange, Toffee|
|Aftertaste||Feijoa, Jasmine, Mango, Mid|
|Acidity||Mango, Orange, Malic, Mid|
|Body||Juicy, Light, Elegant|
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. The coffee cherries that make up the Dilgo lot is visually consistent and intriguing. They give the impression of a dense, compact and encapsulated powerhouse. A compelling picking and sorting procedure is utilized for all Dilgo lots.
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.
This prize-winning 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