* This coffee is the result of a collaboration between AILA and DOGUE Specialty Coffee Shop. Developed exclusively for this partnership, the lot reflects our shared commitment to showcasing exceptional Gesha coffee through meticulous cultivation, innovative processing, and a dedication to quality from farm to cup.
- ORIGIN: PANAMA
- FARM: ALTIERI
- REGION: BOQUETE
- ALTITUDE: 1800-2200 MSL
- VARIETY: GESHA
- PROCESS: DFM NATURAL
PANAMA / ALTIERI - GESHA
Altieri Specialty Coffee was founded by
Eugene Altieri, an italian - New Yorker, who
bought two farms in Boquete, Panama, 21
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 processess 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.Altieri Specialty Coffee has two farms located in Alto Quiel (Mima Estates) and Alto Lino (Pipim Estates),which are divided into 11 plots. Each plot is named after Eugene Altieri grandchildren’s nicknames, which are representative of their personality and traduced in the coffee flavors. We produce varieties of Geisha, Typica, Catuai, and Caturra.
DILGO is a plot located on MIMA Estate Farm in Alto Quiel, at the foothills of Barú Volcano, at an altitude of 1,820 meters above sea level. It covers approximately 1 hectare of volcanic soil where Geisha Green Tip is cultivated.
The plot is adjacent to the protected area of the national park, where the coffee grows in a wild forest of guabos, bamboo, cenizas, and cedar trees, under 70% natural shade.
This coffee was harvested on February 11, 2025.
Processing
The coffee underwent a flotation process to select high-density cherries using a mechanical siphon at our Alto Lino processing facility.
The selected cherries were then placed on African drying beds in our greenhouse at MIMA Estate for an initial drying stage of 4 days, until they reached approximately 45% moisture content.
After this initial drying, the cherries were rehydrated using mosto extracted from another anaerobic fermentation, produced from coffee cherries harvested from the same lot.
The cherries were then placed in sealed bags for 2 days to complete the fermentation process.
Following fermentation, the coffee underwent a slow drying stage in our drying room at a constant temperature of 18°C and 50% relative humidity for 35 days.
After the drying process was completed, the coffee was transferred to our resting warehouse for stabilization before further processing.
Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.
We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.
