Coffee poured over at the bar in the Altieri roastery
Altieri · Boquete · Barista & roaster (year-round)

From green bean to the bar — roast it, label it, pull it.

You spend a few days beside a coffee master in Boquete. You read the roaster's curves, taste what you made, design your own label, and pull your own espresso — the whole way from a green bean to the cup on the bar.

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This is not a tour. It is not a class. It is a few days inside a working life that is not your own.

Apprenti Trips — because one life isn't enough
The Altieri finca in the highlands of Boquete, where the green bean begins
A working roastery, not a café class

It starts on the mountain, in a bean that is still green.

Altieri is a farm and a roastery in the highlands of Boquete. The coffee you will roast begins here — grown, picked, and dried before it ever meets heat. Over your days, you follow it the rest of the way, from the green bean in your hand to the shot on the bar.

Up to four travelers at a time. Never a crowd. No experience needed — only attention, and the willingness to taste the same coffee a dozen times until you can tell what changed.

What you'll do

Six steps, from a green bean to a shot you pulled.

01

The green bean

Choose your lot and learn what you're holding — its origin, its process, and what the heat will ask of it.

02

The roaster

Stand at the drum. Read the curves, hear first crack, and learn where development begins and where it goes wrong.

03

Cupping

Taste what you roasted, out loud, with a spoon and a vocabulary — and learn to name what the roast did to the cup.

04

Your label

Name your roast and design its label. It leaves with your words on the bag.

05

The dial-in

Dose, grind, tamp. Learn how a few tenths of a gram move the whole shot.

06

The espresso

Pull your own shot at the bar, adjust, and pull it again until it is yours.

A coffee master tasting from a cupping spoon at Altieri
Your host

A master who can taste a mistake before you've made it.

At Altieri, the roaster is read by someone who has spent years learning what a curve does to a cup. You won't watch a demonstration. You'll stand at the drum beside them, taste every batch, and learn the way an apprentice always has — by doing, and by paying attention.

You come home with their point of view, not a souvenir. You'll never drink a coffee the same way again.

3+ days
At the drum & the bar
Max 4
Travelers, never a crowd
Year-round
Boquete highlands
EN / ES
English & Spanish
An espresso pulling from the machine at the Altieri bar
What you take home

Not a photo. A roast with your name on it, and a shot you can pull.

Most travel gives you pictures. This gives you coffee you roasted and labeled yourself, and the quiet knowledge of how a green bean becomes the cup on the bar. You'll read a menu differently for the rest of your life.

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Good to know

Questions, answered.

Do I need experience?
None at all. No prior background is required — the master starts you where you are. What matters is attention and a willingness to taste the same coffee again and again.
When can I go?
The barista and roaster days run year-round in the Boquete highlands. We're opening this apprenticeship now, so exact dates go to the waitlist first.
How many people at a time?
Up to four travelers, never a crowd. Small enough that you spend real time at the drum and the bar, not watching from the back.
What will I actually make?
A roast you dialed in and labeled yourself — a bag with your words on it — and your own espresso, pulled at the bar until it is yours.
Is it bookable yet?
We're opening this apprenticeship now. The waitlist hears first — exact dates and pricing before anyone else.
Altieri · Boquete · Opening now

Join the waitlist for the first roasts.

Leave your name and email. We'll tell you the moment dates open — and you'll hear before anyone else.

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Altieri · Boquete · barista & roaster
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