Panama Altieri Rola Catuai Natural

We're beyond excited to introduce our latest gem, Panama Panama Altieri Rola Catuai Natural, lovingly crafted by the legendary and award-winning Eugene Altieri. Get ready for an extraordinary flavor adventure! Imagine juicy strawberries, kiwi, and ripe blueberries delighting your taste buds, all wrapped up in a clean and balanced body. And just when you think it can't get any better, you'll discover sweet hints of sugarcane, blackberry, and plum. Enjoy the magic in every sip!

The Rola lot of our Catuai is located on the Mima Estates at the South East slope of the Baru Volcano, between 1600 and 2000 masl. These award-winning coffees are surrounded by untouched natural beauty, and in this area we can grow specialty coffees with excellent characteristics. It has a unique volcanic soil, where the winds of the Pacific and the Caribbean Ocean collide and where the climate is different from the rest of the country. Rola is a parcel surrounded by the woods of the Baru Volcano National Park. The coffee cherries were harvested with Cupping Notes: great body, special acidity, dark chocolate, fruity, juicy, brown sugar, citrus, clean. Altieri's Catuai lots have won various awards in the Best of Panama Competition through the years.

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!

The coffee cherries were harvested on, then undergoes flotation to separate low-density cherries. Then they are placed on African beds in the drying greenhouse for its initial drying stage for 4 days, after reaching approximately 45% humidity. Then it was then placed in Grain Pro bags for 3 days to complete the fermentation process with low humidity. The coffee then underwent a second drying stage on African beds into greenhouse to dry for 28 days.