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ABU Gesha RW-01GN | ASD Natural - 100g

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$38.00 CAD

ABU X RW Gesha - Roasted on May 23

This gesha was processed in collaboration with Rogue Wave Coffee, using our own designed processing method.

The lot was fermented using Mossto anaerobic fermentation method for 144 hours. This coffee was slowly dried in an anaerobic environment for 30 days after fermentation. Fruity, complex, and a little funky with notes that remind us of cherry, tangerine, lime, mango, raspberry, floral, a hit of cacao nibs, with a syrupy texture.

We want to showcase how drying and post-processing after fermentation can play a crucial role in the taste of coffee.

: Panama
Farm: Hacienda Canas Verdes
Farmer and Producer: José Luttrell and Ply
Region: Boquete, Panama
Harvest: February 2022
Variety: Gesha/Geisha
Elevation: 1550 MASL
Total Crop area: 11 ha.
Average Temperature: 16-23C during the day, and 10-15c at night
Process: Mossto Anaerobic Slow Dry natural

More about Abu Coffee Panama

ABU COFFEE was named to honor the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers, and to continue his dream of achieving what he considered the best-balanced coffee cup; 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 we want to preserve for the generations to come. ​

We have been working with the current producer, the younger José Luttrell for quite a while now and have gotten to know each other quite well. Please look forward to more coffee from ABU this year. (In the photo - Ply and Jose at Boston SCA Expo)

More about this coffee from Ply
This coffee processing idea came together from trying multiple coffees that utilized the mossto method in combination with 144 hours of fermentation, a method that Jose did with lot 36N from 2021 that I used to great success for the World Brewers Cup. I am curious to see how the coffee can be affected by processing after fermentation. I really hope that you will enjoy this coffee that Jose worked so hard to produce using my processing recipe.