Altieri Ale River Flow Fermentation Natural Gesha - Altieri Coffee Mimas Estate - Panama

Whole Bean
Size: 3.5 oz / 100g
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: cherry blossom, strawberry cream, passion fruit

Origin Details

Region: Callejon Seco, Boquete, Panama
Elevation: 1820masl
Producer: Altieri Family, Altieri Coffee Mimas Estate
Process: River Flow Fermentation Natural
Variety: Gesha

ABOUT THIS COFFEE AND PRODUCER

From Altieri Specialty Coffee:

Altieri Specialty Coffee was founded by Eugene Altieri, an Italian -New Yorker, who bought two farms in Boquete, Panama, 16 years ago, without knowing the farm’s potential for growing specialty coffee. 7 years ago, Eugene’s children got involved in the business helping expand the brand while focusing on establishing processes to enhance coffee quality. Now, the Altieri Family including Eugene’s 11 grandchildren and his wife, Lelia, play a vital role in the Altieri Specialty Coffee essence.

The Ale lot is at an altitude of 1820 masl. The terrain is deeper and more inclined with fertile soil. It is mostly under the shadow next to the 25 hectare canyon of the forest reserve of the Baru Volcano in our Mimas Estate farm at Callejon Seco, Boquete The coffee was harvested April 12, 2025. It was then transported to our facilities in Alto Lino the next morning, where it underwent flotation to separate low-density cherries. Then the cherries are placed in grainpro bags, and these are submerged in cold water from the river for 5 days to complete the fermentation process. The coffee then underwent a drying stage in the drying room at a constant temperature of 18 degrees Celsius and 50% humidity for 30 days. After the drying process, it entered our resting warehouse.

WHY WE SELECTED THIS COFFEE

This is our first time working with the team at Altieri Coffee, a family-run producer in Boquete, Panama, whose attention to detail has earned them a place among the country’s best. Last year, they placed in the top three at the Best of Panama competition, and it’s easy to see why.

This particular lot was fermented as whole cherry for five days in the river that flows through their farm — a method reserved for only a few small lots each year. We were lucky to secure a little of it.

In the cup, it shows a creamy, strawberry-like body with a soft, velvety texture. There’s a touch of pink tropical fruit, leaning toward tart passionfruit, and a lingering finish of white and pink cherry blossoms in bloom.

It’s a very limited special coffee that we’re grateful to share.