One Roast Only - Roast date June 10

The cherries for this lot were hand collected at the optimum point of maturation, then hand-selected and floated with mountain spring water. The whole cherries were fermented for 48 hours in open tanks. Once this first stage was finished, the cherries went through a second phase of an anaerobic dry process for 120 hours. After that fermentation was completed, the cherries were transferred manually to African raised beds to be sun-dried 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