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HomeCoffeesPanama - Altieri Catuai Natural "Rola" 200g
Boquete · Panama

Panama - Altieri Catuai Natural "Rola" 200g

Natural (Dry Fermented) Catuai, grown at 1750 masl

Roasted by Brave Roasters

Recently sold out· checked 27 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryBrave Roasters· Bangkok, Thailand
FarmALTIERI COFFEE, Boquete, Panama?
ProducerAltieri Family
ProcessNatural (Dry Fermented)✓
Harvest—
Altitude1750 masl✓
ClimateTropical monsoon
VarietiesCatuai✓
RoastMedium-Light✓
Tasting notesPlum, Chocolate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

2NOTES
  • Plum
    Fruity › Dried
  • Chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    ALTIERI COFFEE, Boquete, Panama

    Grown by Altieri Family

  2. Roastery

    Brave Roasters

  3. Coffee· viewing

    Panama - Altieri Catuai Natural "Rola" 200g

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPanama - Altieri Catuai Natural "Rola"PANAMA - ALTIERI - GEISHA "ALESSA" NATURAL RFF 15gPANAMA - ALTIERI - GEISHA "COQUITO" NATURAL PDCF 15gPanama - Altieri Coffee, ALE 241223 GWPanama Altieri Gesha Natural OmniPanama Altieri Coffee Alessa 020425More from this producerAltieri Family17More from this farmALTIERI COFFEE3 moreSame variety, exploredCatuai1933Similar flavour profilePlum, Chocolate2446From the same originPanama1359More from this roasterBrave Roasters105 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural (Dry Fermented)Altitude1750 maslRoastMedium-Light
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability