Abu Coffee was named in honor of José Guillermo Luttrell Tedman, a third-generation coffee producer whose dream was to achieve what he considered the perfect balanced cup: a Geisha raised to the highest standards of quality. "Abu," short for Abuelo (grandfather in Spanish), is what his grandchildren called him, and the name carries forward his legacy as a passionate lover of Boquete and specialty coffee. We've had the pleasure of working with the current producer, José Luttrell, for several years. We've even had the wonderful opportunity to visit the farm and gotten to know his family firsthand.

These cherries for this lot were hand collected at the optimum maturation point before being hand selected. They then undergo an anaerobic process where the coffee cherries are pulped and “dry fermented” for 48 hours in closed grain-pro bags submerged in spring water before being fully hand-washed with mountain spring water. Once the coffee had been fully washed, it was dried on raised beds for 15 days.

Our team noticed good sweetness and structure throughout the cup, specifically calling out its juicy, bright, and fruity notes.

Recommended resting time: 20–30 days
Filter: 1:16-1:17, 94c, 2 pours or 3 pours recipes.