Reserve 03: Ale Apple Panama Geisha
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A very limited release - 115g
Tasting Like: Fruit Basket, Malic Apple Acidity, Cantaloupe, Apple Butter, Jasmine Buds, Fuji Apple Juice, Marshmallow Sweetness, Fruity Life Savers, Cleaner Than Most
Farm: Altieri Estate, Experimental Panama Geisha
Producers: Altieri Family
Variety: Geisha
Process: Special Dry Fermentation + Cryo Drying
Origin: Boquete, Panama
Altitude: 1850masl
In honor of the 2025 competition season, we are releasing this rarity: an experimental dry-fermentation Geisha from the revered Altieri Estate and family. Nestled among the most expensive coffees in the world-often selling for $10,000/lb-is this plot of Geisha crop from the Altieri Estate. Panama Geisha grows extra slowly in their rich, proprietary volcanic soil, and this batch in particular received a unique dry fermentation treatment in the natural juices of the picked cherries before a new-age cryo-drying process. Complex in natural and dope in our cups - it’s what the coffee of tomorrow is all about.
(This is a very limited release, and like many Panama geisha's, it's extremely nuanced and takes a bit of effort to fully capture its beauty due to the sheer complexity of the terroir it grows in. Despite the price tag, we highly recommend wild experimentation in your brews and chosen brew method - this coffee can stun you in every way.
Please ensure you rest this coffee at least twenty days or more before consumption).
Recommended Music to accompany brewing: Cig Angel - Dance Remix by Galcher Lustwerk
Included complimentary reusable dosing cap with vacuum canister
How we're brewing this
Perhaps our most controversial take.
We offer guidance by request instead of potentially misleading any clients due to our influence being the roaster of the coffees. Each coffee is a journey of self exploration. We say this not to be hip or whimsical rather genuinely encouragement to our clients to explore the coffees and find truth within them for themselves.
However if you find yourself stuck or troubled, we are happy to provide guidance for any particular coffee you may be toying with. Simply contact concierge or use this baseline start below.
General Guidance For Curious Minds:
Brewer- We love to use and experiment with an array of flat bottom and conical brewers, v60 is our go-to
Filter- One that fits your brewer nicely, We love to use sibarist fast cone filters
Gooseneck kettle- We reccomend a temperature controlled kettle, we love the fellow EKG Stagg
Scale and timer- To measure important variables, we love the TIMEMORE Basic 2.0
Water- Filtered water or remineralzed water, we love to use Third Wave Water and experiment with minerals like APAX
15 grams to dose in
250 grams of brew water
92 degrees celsius/197 degrees fahrenheit water
0:00 - Pour 50 grams of water
0:45 - Pour 50 grams of water
1:15 - Pour 50 grams of water
1:45 - Pour 100 grams of water
Total drawdown time around 2:15-2:45, some coffees are faster draining than others. Or slower. There is adventure and truth in every exploration done with oneself.
We recommend resting our coffees 3 weeks minimum, around 20-45 days we see most coffees begin to open up to the best depictions of their beauty.
Note: We roast weekly on Mondays, ship Wednesday-Friday and work with concierge for order updates on Saturday - please place orders no later than 11:59p Sunday for Thursday dispatch, all orders placed after this point will be fulfilled the following Thursday
Occasionally on release week's we'll take on an additional day roasting to help handle the volume, please keep an eye on your inbox for earlier than expected shipments of your orders
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