Description

Country: Panama
Variety: Catuai
Process: Double Phase Gesha Mosto
Altitude: 1,550 masl
Notes: Kiwi, Grape, Milk Chocolate
Usage Preference: Brewing Coffee, Cold Brew

Abu Coffee is situated in the picturesque Cañas Verdes region of Boquete, Panama, an area renowned for its lush tropical forest microclimate. Nestled on the slopes of Volcán Barú National Park at an elevation of approximately 1,550 meters above sea level, the region benefits from ideal conditions for coffee cultivation. The park’s rich biodiversity and commitment to conservation efforts further enhance the environment, while the fertile volcanic soil, deep and well-draining, provides a nourishing foundation for coffee trees to thrive.

One of the standout products from Abu Coffee is the Double Phase Anaerobic Geisha Mosto (TN-2225). The production of this coffee follows a meticulous and unique process, starting with the hand-picking of cherries at their peak ripeness. The cherries are then hand-selected and floated in pure mountain spring water, ensuring only the best cherries are used.

The coffee undergoes a two-phase fermentation process. In the first phase, whole cherries ferment for 24 hours in open tanks, allowing natural yeasts to interact with the coffee. The cherries then move into sealed tanks for a second fermentation, lasting 144 hours. In this stage, the cherries are combined with Geisha must—juice extracted from the Geisha anaerobic process—infusing the coffee with an even deeper complexity of flavors.

After fermentation, the cherries are carefully transferred by hand to African raised drying beds, where they are sun-dried for 25 days, ensuring optimal flavor development. This slow and deliberate process produces an exceptional coffee, rich in unique flavors and depth.