Panama - Abu Catuai TN-5160 | Re-Hydro Double Phased Anaerobic Natural - 200g - Archived

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Experimental
  50
• Funky
  40

Abu Coffee was named in honour of José Guillermo Luttrell Tedman, a third-generation coffee producer whose dream was to achieve what he considered the perfect balanced 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 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. We've even had the wonderful opportunity to visit the farm and gotten to know his family firsthand. This CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. lot follows a two-phase process the farm calls Re-Hydro Double Phase AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. Cherries are hand-collected at peak ripeness, hand-selected, and floated in fresh mountain spring water. They are pre-dried whole on elevated beds for 264 hours, then transferred to closed tanks for a 144-hour wet anaerobic fermentation, rehydrated with mosto from the Geisha process to preserve and enhance flavour integrity. Once fermentation is complete, the cherries move back to raised beds for a final sun-drying stage of 35 days. Brewing recommendations 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 Filter: 1:16-1:17, 94c 2 or 3 pour recipes