About Panama and Geisha
Panama has always been known for their high quality coffees. They don’t produce big volumes (only about 100.000 bags a year) so their way of standing out has always been quality. The main regions Boquete and Volcán have good infrastructure and well-run wet and dry mills. It was here where the Geisha variety became famous. Geisha trees are not easy to grow, but they thrive in the microclimates of the areas situated around the three volcanos in the Chiriqui province.
As you might have noticed, we’re doing more Geishas than we used to do. One reason for this special occasion are Alfonso’s journey to Panama and the connection we’re building up to several of the best producers in the world. Due to that we’re tasting coffees from Panama, that are just too good to pass up.
Following up we’ve another wonderful gem of even a greater and kind family we’ve met in the last WOC in Geneva, José an Bibiana Lutrell from Abu Coffee.
About the producer
Hacienda Cañas Verdes is the reflection and result of the work of José and Bibiana Luttrell. Since 2017, the aspiring work has rendered ambitious efforts with results being a world renowned and respected sensory experience.
Abu Coffee produces high-end coffees such as the Geisha and Catuai varietal.
The coffee production is named Abu Coffee to honor the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers. That is why «ABU» (short for Abuelo, grandfather in Spanish), as his grandchildren called him, represents the legacy of this visionary and passionate lover of Boquete and high end coffee to preserve for generations to come.
About the process
The cherries are hand-collected at peak ripeness, then carefulllyhand-selected and floated in fresh mountain spring water. They undergo a first. Fermentation of 24 hours in open tanks. Once this stage is complete, the cherries enter a second fermentation phase of 120 hours in closed tanks, mixed with mosto, juice from the Geisha anaerobic process, to enrich and refine the flavor profile. After fermentation, the cherries are manually transferred to African raised beds for the final sunn-drying stage, lasting 25 days.
