Panama Altieri “Tom” Geisha
Natural Cold Fermentation
A luminous Geisha from the highlands of Boquete, expressing elegance, clarity, and controlled intensity.
This lot delivers vibrant fruit, refined florals, and a silky, composed structure — a true champion-level cup.
Flavour Profile; Hibiscus · Orange · Apricot · Guava · Tropical Fruits · Sugar Cane
Juicy and aromatic with a light, silky body, balanced acidity, and a long, sweet floral finish.
 
Coffee Details
Origin: Callejón Seco, Boquete, Panama
Farm: Altieri Specialty Coffee – Mima Estate
Variety: Geisha
Elevation: 1,720–2,200 MASL
Process: Natural Cold Fermentation (Mossto-assisted)
Roast Level: Light
Typology: Arabica
 
Processing & Fermentation
The cherries were hand-picked and transported to Alto Lino the following morning for flotation to remove low-density fruit. The coffee underwent a carefully controlled, multi-stage process:
Initial drying on African beds for 4 days until ~45% humidity
Sealed in GrainPro with Mossto from another lot for 2 days, completing low-humidity fermentation
Final drying in a climate-controlled room at 18 °C and 50% RH for 35 days
This cold fermentation and refrigerated drying preserve clarity while intensifying sweetness and aromatic complexity — clean, expressive, and remarkably refined.
 
About the “Tom” Lot
Named after Eugene Altieri’s grandson, the Tom Lot grows in a natural depression on the eastern slopes of the Barú Volcano, shaded by secondary forest and cigua palm trees.
This unique micro-environment slows cherry maturation, contributing to layered sweetness, florality, and structure.
 
Producer Story
The Altieri family has been cultivating world-class Geisha in Boquete for over 15 years, consistently placing in Best of Panama competitions.
Situated at 1,600–2,200 MASL, their farms benefit from volcanic soil and the collision of Pacific and Atlantic winds — a rare microclimate that defines Panama’s finest Geisha.
In 2025, the Tom Lot was selected by Ong Shen Choy (Oscar) for the Singapore National Brewers Cup, where it helped secure the championship title — a true competition-proven coffee.
 
In the Cup
Aromas open with hibiscus and coffee blossom, followed by apricot, guava, pineapple, and fresh orange.
The mouthfeel is silky and polished, finishing long with tropical sweetness and sugar-cane clarity, supported by refined florals.
 
Why We Love It
This is Geisha at its most intentional — precision farming, careful fermentation, and restraint in roasting.
Bright but composed. Complex yet clean.
A coffee that evolves with every sip.