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BC-007
Release Date ·
July 8, 2026
Panama Altieri

BC-007

Panama Altieri

Geisha
/
Natural
/
1,700 MASL
What We Taste
Strawberry
Nectarine
Orange Blossom

A natural-processed Geisha from Boquete, Panama. Strawberry, nectarine, and orange blossom make this a showcase-worthy single varietal.

 

Tasting Profile

  • First Sip: Ripe strawberry sweetness hits immediately
  • Mid Cup: Juicy nectarine deepens the fruit character
  • Finish: Orange blossom florals close it out long and perfumed
Acquisition Type
One Time
Subscription Group
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01 Story
02 Specs
03 Tasting
04 Brewing
Origin / Story
01

Named for the grandchildren.

Panama Altieri comes from the Altieri family farms on the slopes of the Barú Volcano, bought decades ago by Eugene Altieri without knowing their potential. Today his children run the operation, and each section of Geisha is named for one of his grandchildren.

Grown between 1,300–2,200 masl in volcanic soil shaped by winds off both oceans — some of the most decorated coffee in Panama's Best of Panama competition.

Process / Specs
02

The Numbers, Plainly

We publish every variable. If something changes batch to batch, you'll see it here.

01
Variety
Geisha
02
Process
Natural
03
Elevation
1,700 MASL
04
Harvest
Fall 2025
05
Drying
Geisha
06
Roast Level
Light
Tasting / Cup
03

Sip To Finish

Every coffee evolves as it cools down to room temp. We study each coffee from first sip to last drop and record what we experience.

First Sip

Ripe strawberry sweetness hits immediately

Mid Cup

Juicy nectarine deepens the fruit character

Finish

Orange blossom florals close it out long and perfumed

Brew Guides
04

How We Brew It

Pour Over
Aeropress
Espresso
Recipe
Pour Over
Dose

20 g

Yield

300 g

Ratio

1:15

Grind

Medium

Temp

95C

Time

3:15

Steps
0:00
Steps
Bloom with 60g water
0:45
Steps
Pour to 200g
1:45
Steps
Pour to 300g
3:15
Steps
End brew
Recipe
Aeropress
Dose

13 g

Yield

180 g

Ratio

1:14

Grind

Medium/Coarse

Temp

90C

Time

2:30

Steps
0:00
Steps
Bloom with 30g water and stir 5x, wait 30 seconds
0:30
Steps
Pour up to 180g, stir 5x
1:00
Steps
Place plunger on and wait for 1 minute
2:00
Steps
Gently plunge for 30 seconds, for a total time of 2:30
Recipe
Espresso
Dose

18 g

Yield

36 g

Ratio

1:2

Grind

Fine

Temp

95C

Time

28 seconds

Steps
0:00
Steps
Prep 18g of coffee in your portafilter and prepare your puck
0:00
Steps
Start pre-infusion for 6 seconds
0:00
Steps
Brew at 9 bars of pressure
0:28
Steps
Stop brew