Finca Altieri Manor in Panama introduces how to make Panamanian coffee by hand.

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Eugene P. Altieri, the owner of Finca Altieri, is an American-born New Yorker who has lived in Panama for more than 40 years. He owns two estates, both located in the Pokuit region (Boquete), one with a low average elevation of 1350 meters and the other with coffee varieties such as criollo, caturra, catuai and catimor and geisha. He has been very successful in producing and managing the two estates, has won the award for Best BOP Coffee Competition every year for the past few years, and continues to improve coffee production technology.

The quality of coffee has increased, just as the quality of life of his coffee farmers and employees has improved a little bit at first, and Eugene and his management team have cited a forward-looking plan that has led to a rapid improvement in the quality of life of these coffee farmers and employees. Every coffee farmer and employee family now has separate apartments, private rooms, kitchens and bathrooms. In the past, these coffee farmers and employees did not have such living facilities, but Eugene's management team asked each family to sign a consent form to prohibit the improper use of these facilities and hardware. The whole community manages itself completely, and these families elect management committees to manage the cleanliness of the living environment, families also participate in weekly faith services, and women are interested in sewing courses and sell handmade home furnishings. Add extra income to the family.

It can be seen that Eugene and his management team have a deep-rooted emotion, not only to produce high-quality coffee, but also to pay for coffee farmers and employees as a model of success.

Panamanian coffee is the hottest country in Central America in the past six years. The main reason is that Geisha, a coffee tree planted, makes coffee lovers crazy, so Geisha is regarded as the top coffee bean in the world. For this reason, the Panamanian coffee cup competition is independent of the Central and South America Cup test competition, and it is also the earliest bidding country to hold it in the middle of May every year. Panamanian coffee is not only impressive in Geisha varieties, but also constantly updated in the middle of the raw bean treatment process, not only the traditional water treatment, but also the most popular honey treatment in neighboring Costa Rica, and the emerging sun-dried beans in Central America, Panamanian coffee is also produced in small quantities, attracting the attention of coffee lovers all over the world. Eugene P. Altieri, owner of Finca Altieri Manor, in recent years, the quality control of its geisha coffee is commendable compared to the award-winning record in Panama (BOP) every year.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.