Panama Abu Geisha Washed Lot GW-83

Sold as 8, 12 or 16 ounces.  Very limited supply of delicious geisha from an excellent producer.  Geisha can really shine when processed by the wet method because the clean, floral and fruity flavors of this superb variety.

This coffee arrived via airfreight late September and this is our first offering of the new crop.  Abu Coffee Plantations has been a rising star in the stellar universe of Panama's high end coffee scene, the Geisha capital of the coffee world today. This means that Abu has not yet risen to the very lofty price levels that have been attained by some of the more noted names in Boquete and Volcan Panama, the two growing areas surrounding the Baru volcano: Hacienda Esmeralda, Elida Estate (world record price for both scores and price), Kotowa, Auromar and others. That said, the coffee is fairly valued only by comparison, especially for the level of quality. The farm is run by Jose Luttrell, who has been until recent years, a working engineer who has turned his attention to the family farm and the lure of growing and selling Geisha, in particular. We met Jose a couple of years ago, tried his coffee and were impressed by it. Being new on the scene, he met with some difficulties learning the ropes regarding export, all of which has since been resolved. In the interim, the coffee has only gotten better and we are pleased to be able to offer both washed and natural varieties this year.

Just a few days ago the new Korean Barista champion Seun Baek Kim was the winner using a coffee from Abu.  Jose's coffees are being used in other coffee competitions and they are steadily moving up in the ranks of the world's elite coffees.

This washed Geisha was picked at optimum ripeness, of course by hand. Harvesting is followed by an unusual 2 step process where the whole cherries are first fermented for 48 hours in a lightly covered tank. That is followed by removing the outer skin (depulping) and the fruit is then dry fermented for an additional 72 hours.  Fruit pulp is then washed thoroughly in mountain spring water and then dried on raised beds for 15 days.  This process resembles, at least in part, some double washed fermentation techniques practiced in parts of east and central Africa such as Burundi and Kenya.

Abu Coffee grows the Geisha varietal in the region of Canas Verdes, Boquete, in a humid and rainy microclimate typical of the tropical forest. Coffee trees are grown on the slopes of the Baru Volcano National park in fertile, volcanic soil rich with organic content and excellent drainage, which minimizes 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 fully and intensify the sugars in an optimal manner, enriching the flavor of the cup. The virgin rainforests protecting the farm help create a unique climate that gives the coffee a distinct body and personality, with intense, juicy flavor and aromatic floral notes.

The farm is named in honor the memory of Jose's granfather and his dream of achieving what he considered the best in a cup of coffee, a geisha raised with the highest standards of quality. Abu is short for abuelo (grandfather in Spanish), the nickname his grandchildren used to call him.

• Region: Boquete, Canas Verdes
• Farm: Abu Coffee
• Variety: Geisha
• Elevation: 1,550 meters
• Shade: 60% by native species of trees
• Soil: Volcanic
• Slope: South of Baru Volcan
• Processing Method: Washed
• Harvest Method: 100% handpicking
• Fermentation: 48 hours in whole cherry followed by 72 hours in pulp before being washed in mountain spring water
• Drying Method: 15 days on raised African beds

Cup characteristics: Very floral in nature. Aromas of lemon, orange blossom, lavender and cherry. Very delicate cup with full of flowers and citrus, bergamot, lavender, peach and lemongrass.  A very sophisticated coffee.