Äthiopien Sidama Alo Kaffee 74158 Mosto Anaerob Natur

$24.90

용량 50g 100g 200g 500g 1kg

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

Altieri Estate, which secured 1st place in the Best of Panama (BOP) Varietals category this year, is a family business founded in 2005 in the Boquete region by Eugene Altieri, an Italian-American entrepreneur who immigrated to Panama in 1973. Although he initially acquired the Mima and Pipim Estates without fully realizing their potential, his children are now carrying on his legacy and expanding the Altieri Specialty Coffee brand alongside a professional team. Their team members demonstrated their expertise by taking 3rd place in the Panama Brewers Cup and 1st place in the Barista Cup this year. Furthermore, they showcase outstanding quality control in fermentation, consistently delivering high-quality coffee within a remarkably stable range year after year.

The Ale lot is named after Alexandra, one of Eugene Altieri's grandchildren. It is an approximately 2.5-hectare lot situated at an altitude of 1,820 masl within the Mima Estate in Alto Quiel. During the rainy season, daytime temperatures hover around 18°C, dropping to 12°C at night. Ale is also managed with about 50% shade coverage to maintain both yield and quality. This Lot was harvested on 17.03.26

Altieri’s Geisha coffee, much like those from Janson and a few other farms, is considered visually quite beautiful.

Detailed information will be updated once we receive it from importer. Basically, after sorting the harvested cherries, the coffee is sealed in its cherry state and submerged in cold river water for a 5-day fermentation process, before finishing the drying phase on African beds.

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