Altieri “ALE” Geisha – Panama Natural Cold-Dry Ferment

When we first encountered this Geisha at the London Coffee Festival, we were completely blown away. Until then, Glass had never featured a Panamanian Geisha, and the moment we cupped it, we knew it was something special. Intrigued, we looked into Altieri Specialty Coffee’s reputation - and it only confirmed what we sensed on the cupping table: this family’s dedication to exceptional quality is world-class.

Nestled on the ALE plot of the MIMA ESTATE farm in Alto Quiel, this 2.5-hectare parcel sits at 1,820 m above sea level on rich volcanic soil at the foothills of the Barú Volcano. During the rainy season, daytime temperatures hover around 18 °C, dropping to 12 °C at night. With 50 % shade cover, those steady, cooler temperatures give the cherries remarkable clarity and balance. Eugene Altieri - who moved from New York to Panama in 1973 - along with his family, have poured their hearts into these slopes ever since, blending Italian heritage with Panamanian terroir.

The Part That Stole Our Hearts
Tasting this Altieri lot made us realise just how much care goes into each cherry - every bean is hand-picked at precisely the right moment, and you can taste that dedication in every cup. The ALE plot sits within a 45-hectare estate of which 15 ha are planted at altitudes ranging from 1,800 to 2,200 m, with average temperatures between 16.5 °C and 22.3 °C.

We’ve cupped hundreds of Panamanian coffees but this Natural Geisha immediately stood out as one of the most delicate, yet creamy geishas we’ve ever had. After months spent sampling numerous Panamanian lots, this one felt truly magical. If you’ve ever experienced the excitement of unearthing something genuinely exceptional, you’ll know exactly what we mean.

Processing & Dry Fermentation
Harvested on 9 January 2025, the cherries were in Alto Lino by the next morning. First, they floated in water to separate out any low-density fruit. Only the ripest cherries remained. They were then laid carefully on African drying beds inside a greenhouse for four days, until they reached around 45 % moisture. This precise drying initiates Altieri’s “Dry Fermentation”: whole cherries rest in sealed, temperature-monitored chambers, concentrating natural sugars and amplifying floral and fruit aromatics. It’s both science and art - an experimental step that preserves purity while inviting extraordinary complexity.

What You’ll Taste
Imagine standing among orchids in full bloom -there’s a delicate jasmine aroma that greets you before you even sip. Then the cup unfolds: pomarrosa and guava dance on your palate, followed by juicy pineapple acidity. As it cools, stone fruit notes linger, leaving a clean, balanced finish. It’s that lingering sweetness that makes you pause and say, “Wow, this is something else.”

A Word on Sustainability
Altieri Specialty Coffee has always been serious about sustainable farming. Solar-powered drying patios, shade-grown trees and fair-trade practices aren’t just buzzwords for them - they’re part of their day-to-day. When you drink this Geisha, you’re supporting a family that cares about the land (terroir) and its people.

Thank You to Jaime from Caldera Coffees
We’re also genuinely grateful to Jaime, the importer of this coffee in the UK. His honesty, patience and thoughtfulness made bringing these beans to us feel effortless. Knowing that Jaime shares the same passion for coffee gives us confidence that this Geisha arrived in the best possible hands. A sorting problem at the farm meant we secured this at the farm-gate price, leaving Caldera with no profit; under the usual rate, it would have cost at least 25 per cent more expensive.

Our Invitation to You
Honestly, there’s nothing quite like that first mouthful - orchid-like florals giving way to tropical sweetness and a balanced, creamy strawberry finish. If you’ve ever been curious about Geisha or wondered why Panama is such a big deal in specialty coffee, this is the moment. Give it a go, and let yourself be amazed. You won’t regret it.