Panama Abu Coffee #4250

Abu is a gesha farm in Cañas Verdes, Boquete, at 1550 metres on the slopes of Volcán Barú, run by producer José Luttrell. Lot #4250 follows the farm’s submerged washed protocol, pulped, then dry-fermented for 42 hours in sealed bags submerged in mountain spring water, fully hand washed, and dried on raised beds for 15 days. The cold, sealed fermentation builds sweetness while keeping the cup clean. Selected for its clarity, delicate and tea like, with a soft white floral finish.

RM 150
originCañas Verdes, Boquete
farmAbu Coffee
producerJosé Luttrell
varietalgesha
processwashed
altitude1550 masl
flavorsilver needle, white peach, white peony
conical dripper
conical dripper
grindC40 #25 · 750 microns
ground15g
ratio1:16
temp90°C
waterTDS 50–100ppm
time2:30 min
pouring pattern
1st.circular → 45g 0:00
2nd.circular → 90g 0:30
3rd.circular → 135g 1:00
4th.center → 180g 1:30
5th.center → 225g 2:00
flat bed dripper
flat bed dripper
grindC40 #25 · 750 microns
ground14g
ratio1:17
temp90°C
waterTDS 50–100ppm
time2:00 min
pouring pattern
1st.circular → 50g 0:00
2nd.circular → 150g 0:30
3rd.circular → 225g 1:15
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.

This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.