Panama - Abu Catuai Lot TN-630 | ASD Natural - Archived

Origin

• 🇵🇦 Panama· Boquete

Tasting notes

Character

• Experimental
  50
• Funky
  40

These coffee cherries were hand picked at their optimum maturation point before being hand-selected and floated with mountain spring water. The whole cherries go through a first phase of being pre-dried in the sun on elevated beds for 72 hours before the second phase of dry anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. processing for 96 hours in closed grain-pro bags submerged in spring water. After the fermentation is complete, the cherries are transferred manually to elevated beds for a final sun-drying 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 GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. 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 restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 20-30 days