Panama Altieri Tom Geisha Natural Mossto Dry Fermentation

Experience intense peach, orange and sugarcane in our Panama Altieri Tom Geisha Natural Mossto Dry Fermentation. It’s clean and sweet, with a smooth body. This coffee bursts with complex flavors, creating a new experience in each sip. The dry fermentation process intensifies the flavors, making this a care-filled cup of coffee you won’t want to miss.

The ‘Tom’ lot was named after Eugene Altieri’s grandson. Surrounded by the shadow of cigua palm trees, right at the middle of our Mimas Estate farm located in Callejon Seco, Boquete, on the eastern slope of the Baru Volcano. This lot is located at 1720 masl at the  Mimas Estate in a depression in the mountains at the slopes of the Baru Volcano. This lot grows under the shadow of the secondary forest of this location. The coffee cherries were harvested then transported to our facilities in Alto Lino the next morning, where it underwent flotation to separate low-density cherries.

The coffee was harvested on February 14th, 2025. It was then transported to our 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.