Panama - Abu Geisha GW-3155 | Washed - 100g - Archived

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Experimental
  50
• Funky
  40

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 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. These cherries for this lot were hand collected at the optimum maturation point before being hand selected. They then undergo an anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process where the coffee cherries are pulped and “dry fermented” for 48 hours in closed grain-pro bags submerged in spring water before being fully hand-washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. with mountain spring water. Once the coffee had been fully washed, it was dried on raised beds for 15 days. Our team noticed good sweetness and structure throughout the cup, specifically calling out its juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., bright, and fruity notes. 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