Abu Coffee, Catuai. Boquete, Panama - Advanced Natural.

Origin: Boquete, Panama
Producer: José Manuel Vallejo – Abu Coffee
Variety: Catuaí
Process: Double-Phase Anaerobic Natural (Rehydrated)
Altitude: 1,550 masl
Roast Profile: Light Roast
Size: 100g

Tasting Notes: 🍒 Black Cherry · 🍇 Purple Grape · 🥭 Mango · 🍍 Pineapple · 🍯 Panela · 🍬 Caramel

ABOUT THE COFFEE

This exceptional Catuaí lot from Abu Coffee in Boquete is a tropical masterpiece — layered, sweet, and vividly aromatic. Abu’s meticulous approach to processing has elevated Catuaí, a traditionally understated variety, into something remarkable and expressive.

The cherries were hand-harvested at peak ripeness, then carefully floated and pre-dried whole on raised beds for 216 hours (9 days) under the Panamanian sun. Once partially dried, the cherries were rehydrated using mosto (fermentation juice) from the Geisha process — a bold, experimental step that adds layers of flavor and aromatic complexity.

After rehydration, the cherries underwent 96 hours of anaerobic fermentation in sealed tanks, a stage that deepens the fruit character and refines acidity while preserving sweetness and structure. Finally, the coffee was slow-dried for 35 days under controlled sunlight, allowing sugars to caramelize gradually and flavors to concentrate.

THE CUP

This double-phase anaerobic natural showcases why Abu Coffee has become a standout in Panama’s Boquete region. In the cup, it opens with black cherry and purple grape, followed by lush mango and passion fruit tones. The tropical intensity is grounded by a deep panela sweetness and caramel finish, creating a balanced yet opulent profile.

A bright, citric acidity cuts through the medium body, leaving a clean, juicy, and enduring finish — the kind of cup that feels both vibrant and refined, with a tropical edge that lingers beautifully.

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.