ABU GN 1900

ABU is considered a relatively young producer in Panama. He is constantly learning new things and is unafraid of taking risks—he tends to experiment with whatever processing methods are currently trending in the coffee world.

GN1900 is a unique lot born from this spirit of innovation. It combines two key techniques:

Low-Temperature Spring Water Anaerobic Fermentation

During anaerobic fermentation, coffee cherries naturally generate heat. Excessive heat can lead to the growth of unwanted microorganisms. As a result, the current trend—among producers with sufficient resources—is to conduct low-temperature anaerobic fermentation to maintain cleanliness in flavor.

In this lot, Jose sealed the coffee cherries in fermentation bags and submerged them in continuously flowing mountain spring water to reduce temperature and inhibit microbial contamination, thus preserving a cleaner flavor profile.

Intermittent Drying

After fermentation, the drying process is not done all at once. Instead, the cherries are intermittently dried: they are sun-dried for a period, then moved into shade to rest, and then returned to the sun. This cycle is repeated to ensure even drying and develop more delicate, nuanced flavors.

For GN1900, the cherries undergo a 96-hour pre-drying stage under the sun immediately after harvest, followed by the low-temperature spring water anaerobic fermentation, and finally 25 days of intermittent drying.

Panama Abu Coffee

Panama Abu Coffee is a rising star in Panama’s specialty coffee scene. In just a few short years, it has gained international recognition, especially for its Geisha variety. Known for its exceptional flavor profile and rooted in a rich family legacy, Abu Coffee has captured the hearts of coffee enthusiasts worldwide.

Abu Coffee originates from Cañas Verdes in the Boquete region of Panama, nestled on the slopes of Volcán Barú National Park at an average elevation of 1,550 meters. This area features a tropical rainforest microclimate with high humidity and frequent rainfall, fertile volcanic soil with excellent drainage, and protection from the surrounding virgin forest. These conditions create an ideal environment for coffee cultivation—allowing cherries to develop more sugars and resulting in layered, complex flavor profiles. (PANAMA COFFEE CLUB)

The name “Abu Coffee” comes from the nickname “Abu” (a Spanish abbreviation for “grandfather”) given by the grandchildren of José Guillermo Luttrell Tedman, the farm’s founder. José is a third-generation coffee farmer from the Luttrell family, dedicated to producing high-quality Geisha coffee. The brand name is a tribute to this passionate pioneer of Boquete’s coffee legacy and reflects a commitment to excellence. (Coffea Circulor)

Abu Coffee focuses primarily on cultivating Geisha, using a variety of processing methods including Natural, Anaerobic Natural, and Washed. These diverse techniques help highlight the coffee’s nuanced flavors. For example, the Anaerobic Natural Geisha from Abu reveals tasting notes of cranberry, cherry cola, grapefruit, raspberry, and blackberry. (Klatch Coffee)

While Abu Coffee is a relatively young estate compared to renowned Panamanian farms like Hacienda La Esmeralda or Elida Estate, its exceptional Geisha coffees have already earned high praise in international markets. Abu’s lots have performed impressively in global auctions and are favored by many specialty coffee roasters.