HYDRANGEA - Abu Natural Gesha GN 3170 | Panama - Natural Double Phase Anaerobic + Geisha Mosto - Gesha

 The cherries are hand-collected at peak ripeness, then carefully hand-selected and floated in fresh mountain spring water. The first stage is a 24-hour fermentation in open tanks. Once complete, the cherries move into a second anaerobic fermentation phase of 72 hours in sealed tanks, where they are mixed with mosto—the juice from freshly pulped Geisha cherries. This step deepens complexity and develops layered fruit character. After fermentation, the cherries are manually transferred to African raised beds for slow sun-drying, a stage that lasts about 25 days.

José Luttrell’s Abu Coffee has become one of Panama’s most celebrated boutique farms, known for its precision processing and small-scale dedication to Gesha. The farm takes its name from José’s grandmother, “Abu,” whose love of family and respect for nature inspired the project. Located in the lush Cañas Verdes area of Boquete at 1,550 meters, the farm benefits from nutrient-rich volcanic soils, abundant spring water, and cool mountain breezes—conditions that provide an ideal terroir for Gesha cultivation.

Abu Coffee’s innovative processing methods have set them apart on the international stage, earning recognition in global competitions like Best of Panama. José and his team are known for experimenting with controlled fermentations that highlight complexity while preserving the clarity and elegance for which Panamanian Gesha is famous.