PANAMA - Abu Coffee Geisha (Advanced Washed)
Sweven (Bristol)
Panama - Abu Coffee Geisha 114g
– “An award winning masterpiece of meticulously processed Panama Geisha using double-phase washing method macerated with dry cascara “Mossto” by our dear friend José Luttrell”.
what to expect in the cup
Satsuma, peach, cherry blossom. Extraordinary sweet and complex with multi-layered citrus and stone fruits acidity combined with remarkable floral fragrance.
Region: Boquete
Variety: Geisha
Process: Advanced Washed
ABU COFFEE, a young Geisha farm with only 6 years of production has participated for five consecutive years in the Best of Panama Competition amongst the most recognized producers of Geisha coffees in Panama with outstanding results demonstrating consistency in their processes and high-quality standards.
Double Phase process: 72hrs “Mossto” dry Geisha cascara maceration followed by fully washed process. The cherries are hand collected at the optimum maturation point and then hand-selected. Then they undergo a double phase process, where the whole cherries are fermented for 24 hours in open tanks. Then coffee cherries are pulped and macerated for 72 hours in closed tanks mixed with “Mossto” from dry geisha cascara, (juice from geisha dry skin), before being fully hand-washed with mountain spring water. Once the coffee has been fully washed, it is dried on raised beds for 15 days.
We were fortunate to meet José and his wife Bibiana Luttrell at the World of Coffee in Athens earlier this year and after cupping all of their incredible coffees, this one really stood out for us and stemmed the beginning of our promising long term partnership. This is a true masterpiece with advanced processing application that works extremely well with the Geisha varietal, resulting in a cup profile that you will talk about for a long time – we promise you!
Double Phase process: 72hrs “Mossto” dry Geisha cascara maceration followed by fully washed process. The cherries are hand collected at the optimum maturation point and then hand-selected. Then they undergo a double phase process, where the whole cherries are fermented for 24 hours in open tanks. Then coffee cherries are pulped and macerated for 72 hours in closed tanks mixed with “Mossto” from dry geisha cascara, (juice from geisha dry skin), before being fully hand-washed with mountain spring water. Once the coffee has been fully washed, it is dried on raised beds for 15 days.
We were fortunate to meet José and his wife Bibiana Luttrell at the World of Coffee in Athens earlier this year and after cupping all of their incredible coffees, this one really stood out for us and stemmed the beginning of our promising long term partnership. This is a true masterpiece with advanced processing application that works extremely well with the Geisha varietal, resulting in a cup profile that you will talk about for a long time – we promise you!
Producer Notes
ABU COFFEE is cultivated in the region of Cañas Verdes, Boquete, in a humid and rainy microclimate typical of the tropical forest. Coffee trees are grown on the slopes of the Volcán Barú National Park, which are fertile, well-drained, volcanic origin, and deep soils enriched with organic content. The average altitude is 1550 meters above sea level. The shade protecting the plantation is given by native trees that grow in harmony with abundant local flora and fauna, respecting the environment and biodiversity. Given its strategic geographic location, sunlight is a crucial element throughout the whole process. The plantation receives powerful solar radiation, interrupted in the mornings and sunsets by a soft tropical mist known locally as “Bajareque” and caressed by thick fog.
Harvest season begins in summer, approximately in December and extends until March, months when the humidity drops, which combined with the natural shade and the Bajareque mist, achieves the perfect balance for the maturation process. As a result, the cherries develop their maximum potential, optimally intensifying the sugars, and enriching the bean’s flavour. The virgin rainforests where the ABU COFFEE plantations lie within make of its climate an extraordinary condition to achieve a unique combination of characteristics that make our Geisha and Catuai one-of-a-kind coffee with personality, intense juicy flavours, and aromatic floral notes.
ABU COFFEE was named to honour the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers, and to continue his dream of achieving what he considered the best-balanced coffee cup; a Geisha raised with the highest standards of quality. That is why “ABU” (short for Abuelo, grandfather in Spanish), as his grandchildren used to call him, represents the legacy of this visionary and passionate lover of Boquete and specialty coffee that we want to preserve for the generations to come.
Harvest season begins in summer, approximately in December and extends until March, months when the humidity drops, which combined with the natural shade and the Bajareque mist, achieves the perfect balance for the maturation process. As a result, the cherries develop their maximum potential, optimally intensifying the sugars, and enriching the bean’s flavour. The virgin rainforests where the ABU COFFEE plantations lie within make of its climate an extraordinary condition to achieve a unique combination of characteristics that make our Geisha and Catuai one-of-a-kind coffee with personality, intense juicy flavours, and aromatic floral notes.
ABU COFFEE was named to honour the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers, and to continue his dream of achieving what he considered the best-balanced coffee cup; a Geisha raised with the highest standards of quality. That is why “ABU” (short for Abuelo, grandfather in Spanish), as his grandchildren used to call him, represents the legacy of this visionary and passionate lover of Boquete and specialty coffee that we want to preserve for the generations to come.