Abu Coffee, Natural Gesha GN | Panama

 

Tastes Like: 🌹 Rose 🍑 Nectarine 🍍 Pineapple

Origin: Cañas Verdes, Boquete, Chiriquí
Variety: Gesha
Producer: José Luttrell
Elevation: 1,550 masl
Process: Natural Double Phase Anaerobic + Geisha Mosto

 

About the Producer and Coffee

The Abu Coffee farm, founded by José Luttrell, is named after his grandmother “Abu” and is located in Cañas Verdes, Boquete, Chiriquí, Panama at 1,550 meters above sea level. Known for its boutique-scale precision and dedication to Gesha, the farm benefits from nutrient-rich volcanic soils, cool mountain breezes, and abundant spring water. José and his team focus on innovative processing methods, including multi-phase anaerobic fermentations, to highlight complexity while preserving the clarity and elegance of Panamanian Gesha.

Processing

This Gesha is processed naturally with a double-phase anaerobic fermentation. Cherries are hand-picked at peak ripeness, floated in fresh spring water, and undergo a 24-hour open-tank fermentation. They are then transferred to sealed tanks for 72 hours with freshly pulped Geisha mosto, enhancing layered fruit complexity, before being slowly sun-dried on African raised beds for about 25 days.

In the Cup

The cup is vibrant and elegant, offering floral rose notes, juicy nectarine sweetness, and tropical pineapple brightness. It’s a refined, layered coffee with clarity and a long, lively finish.

 

Result
A meticulously processed Gesha with complex, layered fruit character and bright, floral elegance—perfect for those who appreciate precision and finesse in every cup.

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 6-12 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 - should we have any left in stock!). 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.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!