The cherries were hand picked at the optimum maturation point, then hand-selected and floated with mountain spring water. The whole cherries go through a first phase of sun pre-dry on elevated beds for 72 hours then a second phase of dry anaerobic processing for 96 hours in closed grain-pro bags submerged in spring water. After the fermentation is completed, the cherries are transferred manually to elevated beds for a final sun-drying for 25 days.

More about Abu Coffee Panama

ABU COFFEE was named to honor 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. ​

We have been working with the current producer, the younger José Luttrell for a few years and have visited his farm, and gotten to know his family.

Recommended resting time: 20-30 days