Abu Coffee was named in honor of José Guillermo Luttrell Tedman, a third-generation coffee producer whose dream was to achieve what he considered the perfect balanced cup: a Geisha raised to the highest standards of quality. "Abu," short for Abuelo (grandfather in Spanish), is what his grandchildren called him, and the name carries forward his legacy as a passionate lover of Boquete and specialty coffee. We've had the pleasure of working with the current producer, José Luttrell, for several years. We've even had the wonderful opportunity to visit the farm and gotten to know his family firsthand.

These cherries are hand-collected at peak maturation, then hand-selected and floated with mountain spring water. They undergo a first fermentation phase for 24 hours in open tanks, followed by a second anaerobic dry fermentation phase for 48 hours. After fermentation, the cherries are transferred to African raised beds for a final sun-drying stage of 25 days.

Our team noticed good sweetness and structure throughout the cup, specifically calling out its juicy, bright, and fruity notes.

Recommended resting time: 20–30 days