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Panama Abu Coffee Catuai Double Phase Anaerobic Natural + Geisha Mosto Lot TN-12
Panama Abu Coffee Catuai Double Phase Anaerobic Natural + Geisha Mosto Lot TN-12
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Region: Cañas Verdes, Boquete, Panama
Farm: Abu Coffee
Producer: Jose Luttrell
Lot: TN-12
Altitude: 1550 masl
Harvest: 2023
Varietal: Catuai
Process: Double Phase Anaerobic Natural + Geisha Mosto
(The cherries are hand collected in the optimum maturation point, then hand-selected and floated with mountain spring water. The whole cherries are fermented for 24 hours in open tanks. Once this first stage is finished, the whole cherries are fermented for 96 hours in closed tanks mixed with geisha mosto, (juice from geisha anaerobic process). After the fermentation is completed, the cherries are transferred manually to the African raised beds to the final sun-dried stage for 25 days.)
Notes: Tropical Fruits, Raisin, Sweet Cacao, Sweet & Round
Roasted by: Loring S7
Roasted for: Espresso
Size: 400g/1kg
Shipping: We send out orders within 7 days after roasting, please click here for more details.
About the farm
ABU COFFEE was named to honor the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers. 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 they want to preserve for the generations to come.
ABU COFFEE is cultivated in the region of Cañas Verdes, Boquete, in a humid and rainy microclimate typical of the tropical forest. Coffee trees are grown on the slopes of the Volcán Barú National Park, which are fertile, well-drained, volcanic origin, and deep soils enriched with organic content. The average altitude is 1550 masl. The shade protecting the plantation is given by native trees that grow in harmony with abundant local flora and fauna, respecting the environment and biodiversity. Given its strategic geographic location, sunlight is a crucial element throughout the whole process. The plantation receives powerful solar radiation, interrupted in the mornings and sunsets by a soft tropical mist known locally as "Bajareque" and caressed by thick fog.
Harvest season begins in summer, approximately in December and extends until March, months when the humidity drops, which, combined with the natural shade and the Bajareque mist, achieves the perfect balance for the maturation process. As a result, the cherries develop their maximum potential, optimally intensifying the sugars, and enriching the bean's flavor. The virgin rain forests where the ABU COFFEE plantations lie within make of its climate an extraordinary condition to achieve a unique combination of characteristics that make their Geisha and Catuai one-of-a-kind coffee with personality, intense juicy flavors, and aromatic floral notes.
