PANAMA Altieri Dilgo Geisha Natural Anaerobic Cold Fermentation NACX (100G)

These prize-winning coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru Natonal Park in an area known as Callejón Seco. This area consists of volcanic soil, drained on the slope of the volcanic mountain, at an altitude where winds from the Pacific and Atlantic Oceans collide creating microclimates different from the rest of the country.

Founded by Eugene Altieri, an Italian-American businessman residing in Panama who bought the farms. After 15 years of coffee growing and earning various awards, his children are following his legacy.

This lot underwent an anaerobic fermentation process at a controlled temperature of 10°C for 12 days. Afterwards, the coffee beans were slowly dried on raised African beds in the shadow for 15 days. Usually the drying process takes 21 days, deeming from temperature fluctuations in the region, drying can either be faster or slower. Lastly, the coffee was placed in a temperature and humidity controlled warehouse and made ready for export.

This prize-winning lot is arranged by our dear friends the Altieri family, co-developed by Coffea Circulor's Ivica Cvetanovski and Altieri's Roger Pitti.

Cotton candy, Melon, Peach, Strawberry