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 Gesha 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.
The average altitude is 1550 meters above sea level. 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.
about the coffee.
ABU COFFEE is a Green Tip Gesha varietal 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.
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 this Gesha one-of-a-kind coffee with personality, intense juicy flavors, and aromatic floral notes.
Washed - a double phase anaerobic process where the coffee cherries are de-pulped and "dry fermented" for up to 30 hours before being fully hand-washed with clean mountain water. Once fully washed, it is dried on raised beds for 15 days.
cup tasting notes.
tangerine, raspberry, floral
High clean cup with Black Tea, Jasmine, Dark Chocolate, Red Currant, Tangerine flavours. Taste of Vanilla, Raspberry with intense winey juiciness, tartness like red natural wine. Bright cocoa and chocolate nibs in the aftertaste. High intensity of flavours with chewy mouthfeel.
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