Altieri Gesha Natural "Luci"

Origin: Mima Estate, Boquete, Panama

Elevation: 1900-2000 masl

Variety: Gesha

Process: Natural - Dry Fermentation Mosto

Crop: 2025

The coffee fruit was handpicked, ensuring the full ripeness of the cherries. After harvesting, it was taken to the drying area and stayed overnight in the harvest bags with must (mosto) from the coffee cherries. In the morning, the cherries underwent a flotation process as the first selection of beans, and then they were placed on raised African beds inside a drying greenhouse for approximately 5 days. Afterwards, they were transferred to Grainpro bags and left in the shade for a fermentation process lasting 4 days. After this time, the drying of this lot was completed in a refrigerated drying chamber at Altieri's facilities in Alto Lino Boquete and the drying period lasted for 30 days, alternating forced ventilation with dehumidifiers at a temperature of 18 degrees Celsius (65 degrees Fahrenheit) . Finally the coffee was moved to the Altieri storage warehouse, where it remained at a constant temperature of 18 degrees Celsius with an average relative humidity of 55%.