Highlights

“Abu Coffee was named in honor of José Guillermo Luttrell Tedman, a third-generation coffee producer whose dream was to achieve the perfect balanced cup. 'Abu,' short for Abuelo, is what his grandchildren called him. This Catuai lot follows a two-phase Re-Hydro Double Phase Anaerobic process: cherries are pre-dried for 264 hours, then fermented for 144 hours in closed tanks rehydrated with Geisha mosto, and finally sun-dried for 35 days.”