The cherries for this lot were hand collected at the optimum maturation point and then hand selected and floated in spring water.

A double phased process where the whole cherries are fermented for 24 hours in open tanks was applied and then the coffee cherries were pulped and macerated for 48-hours in a wet anaerobic environment in closed tanks using “mosto” from the Geisha process to rehydrate the cherries and maintain flavor integrity. After the fermentation was completed, the beans were transferred to raised beds for the final sun-drying stage 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