Äthiopien Sidama Alo Kaffee 74158 Mosto Anaerob Natur

We recommend letting the coffee rested for at least 10 days before brewing, though our roastery considers the ideal resting period to be 3 weeks or more.
We hope you enjoy experiencing how the coffee's flavor evolves throughout the process.

Roaster's TMI

Introducing a coffee from Altieri Specialty Coffee, a farm also famous for its delicious Geisha ice cream.

At this year's Best of Panama (BOP), Altieri took 1st place in the Varietal category with an outstanding score of 93.53. The winning variety was a Yellow Bourbon, submitted for the very first time this year as yields increased following its inaugural harvest last year. Prior to that success, they consistently submitted Typica (which secured 8th place at the 2025 BOP with a score of 88.25).

Personally, I find that coffees from Altieri offer exceptional value, with flavor nuances that somewhat resemble those of Finca Nuguo—an observation recently shared by an acquaintance that I completely agree with. While this particular coffee is not a Geisha, it was cultivated at a high elevation and underwent Altieri’s signature meticulous processing, resulting in an incredibly cost-effective, high-quality cup. It might remind you of the Elida Catuai we introduced previously, though I found this lot to have even fewer green bean defects.

Whether as a prelude to the Altieri Geisha we will be releasing soon, or as a fantastic standalone alternative, this is a wonderful opportunity to experience the excellence of Altieri Coffee!

< Processing >

Sorry we didn't get the detail from importer.

Producer : Altieri Family

Region :  Alto Quiel, Boquete

Farm : Yuyi, Mima Estate

Altitude : 1,700masl

Varietal : Typica

Processing : Natural

Roasting Point(Ground Agtron) : Light (TBA)

Mass Loss : 10.3%

Notes : Blueberry, Red Grape, Guava, Floral, Cane Sugar