The cherries for this lot were hand collected at the optimum maturation point and then hand-selected. Then a double phased was applied process where the whole cherries were fermented for 72 hours in open tanks. Then the cherries were pulped and macerated for 72 hours in closed tanks, before being fully hand-washed with mountain spring water. Once the coffee was fully washed, it was dried on raised beds for 15 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