Abbraccio Washed Pacamara by the Altieri family, Panama

Pacamara · Washed · Panama
Jasmine · Nectarine · Yellow Peach · Cherry · Caramel · Cocoa

An embrace between producers.

Why we selected it

We selected Abbraccio for its balance of delicate florals, expressive stone fruit and gentle caramel sweetness. This washed Pacamara brings together the qualities we love in a refined filter coffee: clear flavours, lively acidity and a finish that continues to unfold as the cup cools.

Why this coffee is significant

Meaning embrace in Italian, Abbraccio is a collaborative project through which the Altieri family works with neighbouring coffee producers in Panama. It brings local knowledge and individual approaches to cultivation together with Altieri Coffee’s experience in processing, selection and quality.

The project places relationships at the centre of the coffee, recognising the producers behind each release and creating opportunities to share knowledge.

The cup experience

White florals and jasmine introduce the cup, followed by sweet citrus and ripe nectarine. As the coffee cools, yellow peach and cherry become more expressive, supported by a gentle caramel sweetness.

The acidity is vibrant and composed, with a silky, almost tea-like texture. Subtle cocoa and marzipan add depth to a long finish where fruit and florals linger together.

Producer and place

Altieri Coffee is based in the highlands of Boquete, in Panama’s Chiriquí region. Through Abbraccio, the family extends its work beyond its own estates, collaborating with local producers under a shared commitment to quality.

This release represents the Abbraccio project rather than a named individual estate. Its identity is rooted in the people, growing conditions and coffee traditions of the region.

Processing and its effect on the cup

Pacamara is known for its large beans, aromatic complexity and generous texture. For this release, washed processing removes the outer fruit and mucilage before drying.

This approach allows the variety’s floral character, fruit and sweetness to come through clearly. In Abbraccio, that clarity supports a cup with both delicacy and depth: jasmine above ripe stone fruit, with caramel and cocoa beneath.

Double Bloom brewing recipe

Suggested starting recipe — adjust after brewing.

This recipe aims for clear jasmine aromatics, juicy nectarine and peach, and a rounded caramel finish.

1. Rinse the filter, add the coffee and level the bed.

2. First bloom: pour to 30 g, wetting all the grounds. Gently swirl and wait until 0:30.

3. Second bloom: pour to 60 g and wait until 1:00.

4. Pour steadily to 150 g, using small circles.

5. At approximately 1:40, pour to 250 g and let the coffee drain.

Taste once warm, then again as it cools. If the cup feels sharp or lacks sweetness, grind slightly finer. If it becomes drying or the florals feel muted, grind slightly coarser.

Why these brewing choices suit the coffee

The two initial pours encourage even wetting before the main extraction. A 93°C starting temperature and moderate brew ratio aim to draw out stone-fruit sweetness while preserving the cup’s floral lift and light texture.

Controlled pours and gentle agitation help keep the expression composed. Use the brew time as a guide; the balance of sweetness, acidity and finish should determine the final adjustment.

Our recommendation

Choose Abbraccio if you enjoy floral washed coffees with expressive fruit and a graceful finish. Give the cup time to cool: its progression from jasmine and citrus to peach, cherry and caramel is part of its appeal.

An embrace between producers, expressed through a quietly complex cup.

Coffee details