Highlights

“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. This Catuai lot follows a two-phase process. Cherries are hand-collected at optimum maturation, hand-selected, and floated in mountain spring water. They are pre-dried whole on elevated beds for 120 hours, then transferred to closed tanks for a 120-hour wet anaerobic fermentation, rehydrated with mosto from the Geisha process to maintain flavour integrity. Once fermentation is complete, the cherries move back to raised beds for a final sun-drying stage of 30 days.”