Introduction to Finca Altieri in Panama - How to Make Pour-Over Coffee with Panama Beans

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Finca Altieri: A Legacy of Excellence

Eugene P. Altieri, the owner of Finca Altieri, is a New York-born American who has been living in Panama for over 40 years. He owns two estates, both located in the Boquete growing region. One estate has a lower average altitude of approximately 1,350 meters, while the other sits at 2,000 meters. The coffee varieties grown include Criollo, Caturra, Catuai, Catimor, and Geisha. He has been highly successful in managing these two estates, and over the past few years, he has consistently received awards from the Best of Panama (BOP) coffee competition, while continuously improving coffee production techniques.

Community Development and Social Responsibility

The growth in coffee quality has paralleled the improvement in living standards for the local indigenous coffee farmers and employees. What began as modest improvements has evolved dramatically through Eugene and his management team's forward-thinking planning, which has rapidly enhanced the quality of life for these coffee farmers and employees. Today, every coffee farmer and employee family has an independent apartment with private rooms, kitchen, and bathroom facilities. Previously, these coffee farmers and employees lacked such living amenities, but Eugene and his management team require each family to sign an agreement prohibiting improper use of these facilities and hardware. The entire community manages itself autonomously, with management committees elected by these families to maintain a clean living environment. Families also participate together in weekly religious services, and women can join sewing classes to sell handmade home decor products, generating additional household income.

A Model of Excellence

It's evident that Eugene and his management team possess a deeply rooted emotional commitment—not just to producing excellent quality coffee, but also to serving as a successful model for supporting coffee farmers and employees.

Panama Coffee: The Rise of Geisha

Panama coffee has become the most sought-after in Central America over the past 5-6 years, primarily due to the cultivation of the Geisha coffee variety, which has driven coffee enthusiasts into a frenzy. Geisha is hailed as the world's finest coffee bean, and for this reason, the Panama Coffee Excellence Cup auction is conducted separately from the Central and South American cupping competitions. It was also the first country to hold auctions annually in mid-May. Panama coffee impresses not only with its Geisha variety but also with continuous innovations in mid-level green bean processing. It features not only traditional washed processing but also the honey processing method popularized by neighboring Costa Rica. Additionally, Panama produces small quantities of naturally processed coffee, gradually gaining prominence in Central America and attracting attention from coffee professionals worldwide. Given Finca Altieri owner Eugene P. Altieri's recent award-winning record with his Geisha coffee at the annual Best of Panama (BOP) competition, his quality control management deserves commendation.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C

French press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature 90°C-91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473