Panama Altieri Catuai Natural 'Rola'

About Panama Altieri Catuai Natural 'Rola'

For fans of fruity, clean Natural processed coffee, you will really enjoy this one and the price is very fair for coffee of this quality. This is a Direct Trade coffee.

This Natural Catuai coffee from Panama has a different story than we are used to hearing. The farm is owned and managed by Gene Altieri, a native New Yorker who has lived and worked in Panama for the past 40+ years. While Gene had his hands in a number of successful businesses, he struck success with his two coffee farms, earning him top placement in competitions including the Best of Panama 2024. Each year for the past several the Altieri coffee has continued to improve.  Altieri is now one of the top coffee producers in the Panama Highlands. Gene has a big family with lots of grandchildren and each individual plot of land on the Altieri Coffee Farm is now nicknamed for his family. This coffee comes from the plot called "Rola" named after his eldest grandchild, Roland.

Altieri has two farms in the Boquete region, one at a slightly lower altitude of 1350 meters above sea level and a higher elevation farm at 2000 meters. The varietals produced are criollo, caturra, catuai, catimor and geisha - this lot is a catuai variety. Upon first acquiring the farms Gene followed more ordinary farm practices, but after learning more about coffee production as the years passed, he along with coffee manager Roger Pitti, began focusing on improving everything.

As the coffee quality increased, so did the living conditions of the coffee farmers and various workers who are native to the region. While conditions are generally very minimal for these workers, Gene and his team have initiated a pilot program that has produced drastic improvements in quality of life. Each family now has their own individual apartments with living, kitchen, and bathroom areas - something that is very rare for this type of work. Furthermore, each family must sign an agreement with the team which prohibits any substance and family abuse. The community is self governed by their own board of directors and is held accountable for ensuring that living areas are kept clean and organized. Families attend religious services together on a weekly basis and wives of farmers who are interested attend a sewing school on the premise that teaches them how to make clothing for both their own use and for sale at fairs in the area all year long. Children attend public school and also receive private tutoring when necessary. Once per month the community has a visit from physicians who donate their time for check ups.

It's obvious that Altieri has a deep rooted passion not only for the quality of coffee being produced, but also for the dedicated farmers who make that success possible. It's an honor to be able to acquire this coffee knowing that the effort and hard work that is put into growing it extends to the lives of the ones who deserve it the most. Kudos go to the Altieri family and the farm workers who contributed to this fine coffee.

We have been tasting Altieri's coffees for years and it is quite apparent how much the quality has improved over time. The coffee being produced has really come up to the top level as evidenced by their recent 3rd place win and this terrific coffee. The investment that Altieri has made in farm management, equipment, and a study of cutting edge processing practices are really paying off in the cup. Kudos go to farm manager Roger Pitti!

Producer Gene Altieri

It's obvious that Gene and his team have a deep rooted passion not only for the quality of coffee being produced, but also for the dedicated farmers who make that success possible. It's an honor to be able to acquire this coffee knowing that the effort and hardwork that is put into growing it extends to the lives of the ones who deserve it the most.

Cup Characteristics: Big, juicy cup. Tart black tea tannins, puckery blackcurrant, prune, raisin. Well balanced. One of the best cupping Naturals of this season. This coffee had dry fermentation, being allowed to slowly dry in cold, temperature controlled dark room, thus the flavors are intensified and very clean.

Roasting Notes: Naturals roast a little faster than washed coffee and also shed more chaff, so be aware of this when doing your roast.  Ramp this coffee up gently and give it about 90 seconds of development time after first crack. This is a terrific, bold and fruity coffee.  Roasting it too dark will hide some of that great fruit.