Panama

As you might have noticed, we’re doing more geshas than we used to do. No specific reason for this other than that we’re tasting coffees from Panama that are just too good to pass up. 

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 gesha variety became famous. Gesha trees are not easy to grow, but they thrive in the microclimates of the areas situated around the three volcanos in the Chiriqui province. 

The Abu farm is named after grandfather Jose Guillermo Luttrell Tedman and is situated in the Cañas Verdes region at 1550 masl, which is relatively low for Panama-gesha-standards. But this coffee tastes amazing, so who cares! 

The cherries are hand collected and sorted according to the right maturation point and then pulped and macerated for 24 hours in tanks. The cherries are thereafter hand-washed with mountain spring water. Once the coffee has been fully washed, it is dried on raised beds for 15 days.

It’s a washed coffee, so expect a very clean cup with a delicate silky mouthfeel and flavour notes of mandarin, apple juice, warm honey and peach. It finishes with a bouquet of delicate florals that keeps lingering until you take a next sip.