Panama Geisha Eugene Altieri G11 coffee bag

Panama Geisha Eugene Altieri G11

Natural Anaerobic

A naturally processed, anaerobic Panama Geisha from Eugene Altieri, with notes of orange blossoms, pineapple, and bergamot.

Orange blossomsPineappleBergamot
Pack size

VAT incl. All prices include 5% VAT. Whole bean.

1

UAE delivery AED 25.00, free from AED 500.00.

Coffee Passport

Where this coffee comes from

Origin
Barú Volcano, Panama
Region
Barú Volcano
Producer
Eugene Altieri
Variety
Geisha
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Coffee Passport

Where it comes from

From the farm and the people who grew it to how it was processed and roasted.

Origin
Barú Volcano, Panama
Region
Barú Volcano
Producer
Eugene Altieri
Variety
Geisha
Process
Natural anaerobic
Altitude
1,820 masl
Roast
Light plus
Brew
Filter

The story

G11 Altieri Dilgo DFC 200326 is a Signature Geisha coffee produced by Eugene Altieri under the Altieri Coffee brand in Panama.

It is grown on Baru Volcano and processed using the natural anaerobic method.

Orange blossoms, pineapple, and bergamot form its stated tasting profile, combining floral and citrus descriptors with tropical fruit.

The farm and producer

Produced by Eugene Altieri under the Altieri Coffee brand in Panama.

It is grown on Baru Volcano at 1,820 masl.

Process

Natural Anaerobic

The coffee

A Panama Geisha identified as G11 Altieri Dilgo DFC 200326 and classified as Signature.

Its tasting notes are orange blossoms, pineapple, and bergamot.

All coffee details
Country of origin
Panama
Location
Baru Volcano
Producer
Eugene Altieri
Brand
Altieri Coffee
Variety
Geisha
Process
Natural Anaerobic
Elevation
1,820 masl
Category
Signature
Roast
Light plus
Net quantity
150 g

What to expect in the cup

Smell the grounds first, then look for orange blossoms as you sip. As the cup cools, bergamot usually becomes easier to notice.

Flavour notes describe impressions, not added ingredients.

Acidity

Bright and lively

The lively, juicy quality on your tongue

Body

Light and tea-like

How full the texture feels in your mouth

Taste family

Floral & delicate · Bright fruit

Descriptive guide.

Why it tastes the way it does

01 · Origin

Barú Volcano, Panama

Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.

02 · Process

Natural anaerobic

How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.

03 · Roast

Light plus

Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.

04 · Brew

Filter

The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.

How to brew

V60 / Pour-over

Clean and expressive. Lets origin character and aroma come through.

General method guide.

Other ways to brew it

About the process: Natural anaerobic

Natural
The whole cherry dries around the seed. Often fruit-forward and sweet.
Anaerobic
The cherries ferment in sealed tanks without oxygen before drying. Often intense, with layered fruit.

Different processes, not a hierarchy.

Dose
15 g coffee
Water / yield
250 g water
Ratio
1:16.7
Temperature
92 to 94 °C
Grind
Medium-fine, like coarse sand
Time
2:45 to 3:15 total
  1. 1 Rinse the paper filter with hot water and discard the rinse.
  2. 2 Add the coffee, level the bed and start a timer.
  3. 3 Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
  4. 4 Pour slowly in circles to 150 g by 1:00.
  5. 5 Continue to 250 g by about 1:45, then let it draw down.
  6. 6 Swirl once, serve and taste again as the cup cools.

Other ways to brew it

General method guides for home brewing.

Espresso

Concentrated and textured. The base for milk drinks too.

Dose
18 g coffee
Water / yield
36 to 40 g out
Ratio
1:2 to 1:2.2
Temperature
92 to 94 °C
Grind
Fine; adjust to hit the time
Time
27 to 32 seconds
  1. 1 Purge the group head and dry the basket.
  2. 2 Dose 18 g, distribute evenly and tamp level.
  3. 3 Start the shot straight away and aim for 36 to 40 g in the cup.
  4. 4 Taste, then adjust grind one step at a time.
  5. 5 For milk drinks, steam milk to 55 to 65 °C with a silky texture.

Troubleshooting

  • Fast and sour: grind finer.
  • Slow and harsh: grind coarser.
  • Let freshly roasted beans rest a few days before dialling in.

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