Panama Abu Natural Geisha


Panama Abu Natural Geisha

New Coffee/Monday Roast April 13th
lemon verbena - peach - jasmine

Regular price $34.95 Sale


This coffee is a MONDAY ROAST and it will be ROASTED: April 13th

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast.  Monday roasts are only roasted on Mondays. If your order contains other coffees, your entire order will be held to ship together once Monday roast has been roasted.


REGION: Boquete     FARM: ABU Coffee     FARMERS:  José Guillermo Luttrell Pretto (Jr.)
ALTITUDE:  1550 M     VARIETAL:   Geisha     PROCESS:  Natual     ROAST:  Medium | Light


An amazing cup with distinct notes of lemon verbena, peach and jasmine. Beyond the distinct notes are hints akin to sugar cane, raspberry, cherry, orange, grape, raspberry and jasmine as it cools. A very silk body.
"The Panama Abu Natural Geisha reminds me of what flavors a great coffee can have. We were AMAZED how good it was" - Mike Perry, upon cupping this coffee.

The Abu Coffee brand was named in honor the memory of José Guillermo Luttrell Tedman, to continue his dream of achieving what he considered the best in a cup of coffee, a geisha 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 the family wants to preserve for the generations to come. ABU Coffee participated at the 2018 BOP competition, and achieved the 12th place with its Geisha Natural and 15th place with its Geisha Washed.


ABU COFFEE is a Geisha 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 Barú Volcano National Park, in fertile profound soils of volcanic origin, rich with organic content and excellent drainage, minimizing erosion.

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 key 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.

Harvest season begins in summer, approximately 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 and intensify the sugars in an optimal manner, enriching the flavor of the grain.

Drying Process: The picking is done in the harvesting peaks to guarantee the amount required to obtain a good batch of natural coffee. The coffee is collected in the indicated maturation and it is dried on raise beds for 21 days.



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