Panama Altieri Geisha - Mike Perry Signature Edition

Mike Perry's long-running relationship with Panama's Altieri family has yielded a special collaboration: our very first signature edition! This exclusive coffee is limited to 50 signed and individually numbered Pearl Collection boxes and will only be offered in a single roast. Each box is hand-signed by Klatch Coffee Founder and Roastmaster, Mike Perry, and will be packaged and shipped following his meticulous roast on Monday, September 22. The first 25 boxes will also include a bonus cupping spoon! Reserve yours now.

Klatch Coffee Founder and Roastmaster, Mike Perry, has a special place in his heart for Geisha coffee - frequently traveling internationally to serve as a judge in the prestigious “best of Panama” competition. One of our longest-running producer relationships is with the Altieri family. For more than a decade they’ve produced award-winning coffees grown in the unique microclimate in the shadow of Panama’s Baru volcano. The soil, shade, and temperature are the perfect environment for growing Geisha with rich and complex flavors.

The Altieri's 2025 "Luci" lot, named in honor of Eugene Altieri's granddaughter, is an electrifying flavor adventure in a cup! Bursting with cherry and raspberry and finishing with a complex wave of strawberry, subtle blueberry, and irresistible sweet acidity, this coffee is truly next-level. Mike scored this year’s Luci at 91+ points - and with only 50 boxes produced, roasting just once, it won’t last.

This is a fruity rollercoaster you’ll want to ride again and again. Altieri’s unique Mossto Dry Fermentation Process amplifies the coffee’s boldest flavors while preserving the silky elegance of their Natural Geisha classic. Each sip reveals something new, exciting, and downright delicious.

Luci was grown on a plot in the Mimas Estate farm in Alto Quiel, Boquete, at the foothills of the Baru Volcano, 1900 meters above sea level. It covers an area of approximately 1.5 hectares of volcanic soil where Geisha Green Tip grows. During the rainy season, the daytime temperature is around 18 degrees Celsius, and it drops to 12 degrees Celsius at night. This plot is managed with 70% shade, which impacts the production and attributes of this coffee. 

The coffee was harvested on February 17th, 2025. It was then transported to Altieri's facilities in Alto Lino the next morning, where it underwent flotation to separate low-density cherries. Then it was placed on African beds in the drying greenhouse for its initial drying stage for 4 days, after reaching approximately 45% humidity. It was then placed in Grain Pro bags for 2 days with the Mossto of another lot to complete the fermentation process with low humidity. The coffee then underwent a drying stage in the drying room at a constant temperature of 18 degrees Celsius and 50% humidity for 35 days.

"Luci" has a history of top ratings from industry professionals, including a 94 point rating from the prestigious coffeereview.com given to the 2024 crop.

https://www.coffeereview.com/review/panama-altieri-luci-geisha-natural-cold-dry-ferment/

Taste the heritage, hard work, and excellence in every cup.

Eugene Altieri has a decade-long history of producing prize-winning speciality coffee in the annual "Best of Panama" coffee competition, taking 3rd place in the Natural Geisha category.

The microclimates of the Mima Estates, combined with meticulous care, ensures the best cup with a special and complex combination of many flavors.

This coffee comes to us from a family-owned group of coffee growing farms from Boquete in Panama. Altieri has two farms located in Boquete, called Mima Estate in the area of Callejon Seco and Pipim Estate in the area of Alto Lino. Founded by Eugene Altieri, (an Italian-American businessman residing in Panama) they produce varieties of Geisha, Typica, Catuai and Caturra.

These prize-winning coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru National Park, at a height of between 1,600 and 2,200 meters above sea level in an area known as Callejón Seco and Alto Lino. 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. Mima Estate (Callejon Seco) produces Geisha, Typica and Catuai, while Pipim Estate (Alto Lino) produces Caturra.

After fifteen years of coffee growing and earning various awards, the second generation of the Altieri family are following Eugene’s legacy, working together to expand the Altieri Specialty Coffee brand. Given that family is in Altieri Specialty Coffee’s core values, the names of each lot have special meaning - they are named after each of the Altieri family’s 10 grandchildren!

Natural Mossto Dry Fermentation Process; after the geisha is harvested it is then transported to the facilities in Alto Lino the next morning, where it undergoes flotation to separate low-density cherries. The next step is drying on African beds in the drying greenhouse for for 4 days. After reaching approximately 45% humidity, it is then placed in Grain Pro bags for 2 days with the Mossto of another lot to complete the fermentation process with low humidity.

The coffee then undergoes a drying stage in the drying room at a constant temperature of 18 degrees Celsius and 50% humidity for 35 days.

Natural Mossto Dry Fermentation: Then the coffee was macerated in a tub with the mosto (Mossto process technique involves anaerobic fermentation with a liquid called mossto. Mossto can refer to the juice extracted from coffee cherries by compression, or the liquid that results from fermenting the cherries, which is similar to winemaking. The mossto helps break down the fruit's mucilage.) Afterwards, the coffee was placed in grain pro bags for 4 days in order to continue with the anaerobic fermentation. At that time, the coffee was dried in a second phase in our drying room with controlled temperature of 18 degrees Celsius and humidity of 55% for 32 days. After the drying process, it entered our resting warehouse with controlled temperature and humidity.