Abu Coffee
- Boquete, Chiriquí, Abu Coffee, Panama
- Washed
- yuzu, mandarin, peach, jasmin
- 1600 meters
In the cup, this coffee opens with a very clean, elegant and refined aromatic profile, led by yellow fruit notes, delicate florals and ripe fruit sweetness. The flavour is precise, juicy and silky, supported by a high, clean and elegant acidity that feels vibrant yet balanced. The body is light to silky, the sweetness is fine and polished, and the finish is long, clean and distinctly elegant, with lingering fruity and floral nuances.
*The price includes VAT. All our coffees are whole beans. Grinding per request.
Specifications
Flavor profile
yuzu, mandarin, peach, jasmin
Aroma
- Chocolate
- Floral
- Fruity
- Funky
- Spicy
Roast profile
- Light
- Medium
- Dark
Optimal quality
Days 14–70 after roasting
Store coffee in a dry and cool place. For optimal quality, consume within 7 days of opening the bag.
Make coffee at home
DETAILS
Coffee: 18 g
Yield: 40 g
Time: 28 sec
Water: 94°C
TDS water: 90 mg/l
INFORMATION
Coffee: 18 g
Water: 270 ml at 95°C
Water TDS: 50 mg/l
Grinding: 650 μm (sea salt size)
Blooming: 30 seconds
Extraction time: 2 minutes 30 seconds
5-STEP PREPARATION
1. Prepare the filter: Place a paper filter in the V60 dripper and rinse it thoroughly with hot water. This removes any paper taste and warms the container at the same time. Discard the excess water.
2. Add coffee: Pour 18 g of medium ground coffee (sea salt size) into the rinsed filter. Make sure the coffee bed is evenly spread.
3. Blooming – first pour: Start pouring with 50 ml of hot water. Pour slowly, starting in the middle and working your way towards the edge. Wait 30 seconds for the coffee to bloom.
4. Main pour – second pour: At a total time of 30 seconds, slowly add 110 ml of water. Pour in a circular motion, starting in the middle, gradually moving towards the edge and back towards the center. Make sure to evenly moisten the entire coffee bed.
5. Final pour – third pour: At a total time of 90 seconds, add the remaining 110 ml of water. Use the same pouring pattern – start in the middle and gradually move the stream towards the edge and back towards the center.
The entire pouring process should be completed in approximately 2 minutes 30 seconds.
TIP
To find the perfect cup for your taste, you can experiment with different variables at home. Do this with only one variable at a time to help you understand how it affects the taste. Record the results to help you find the perfect recipe for your coffee faster.
GRIND SIZE
– A fine grind (smaller particles) will increase extraction time and increase flavor intensity.
– A coarse grind (larger particles) will decrease extraction time and create a lighter, more delicate flavor.
COFFEE : WATER RATIO
– More coffee to the same amount of water will increase flavor intensity.
– Less coffee to the same amount of water will give a more delicate, balanced flavor.
WATER TEMPERATURE
– A higher temperature (94–96°C) will emphasize the sweetness and body of the coffee.
– A lower temperature (90–92°C) will reduce bitterness and give a brighter, more acidic profile.
BLOOMING TIME
– A longer blooming (30–45 seconds) can improve extraction uniformity and highlight complex flavors.
TOTAL EXTRACTION TIME
– Shortening the time (e.g. 2:00 min) will produce a lighter and more juicy coffee.
– Increasing the time (e.g. 3:00 min) will produce a stronger and richer cup.
DETAILS
Coffee: 100 g
Water: 1000 g
Water temperature: 8-12 °C
Time: 6-8 h
TDS water: 90 mg/l
A story about coffee
ABU COFFEE is a boutique family-owned coffee estate located at Hacienda Cañas Verdes in Cañas Verdes, Boquete, Chiriquí, Panama, led by José Luttrell and his family. The farm sits on high-altitude volcanic slopes near Volcán Barú, where rich volcanic soils, cooler nights, frequent mist and slow cherry maturation create ideal conditions for exceptionally refined, elegant and aromatically expressive coffees. The name ABU comes from the word abuelo and stands as a tribute to family heritage and a multi-generational connection to coffee growing.
The estate is internationally recognised for its outstanding microlots and its precise, lot-driven approach to both farming and processing. Among the varieties grown, Gesha and Catuai stand out in particular, while the estate works with washed, natural and other carefully managed processing styles designed to highlight terroir, varietal purity and sensory clarity. ABU COFFEE has earned important placements at Best of Panama, including 6th place in Geisha Washed in 2017, followed in 2021 by 5th place for Catuai Natural, 5th place for Catuai Washed, and 14th place for Geisha Washed.
GESHA VARIETY
Panamanian Gesha is considered one of the most prestigious coffee varieties in the world and is celebrated for its exceptional cup quality when grown at high elevations and processed with precision. It is especially known for its elegant floral character, often associated with jasmine, as well as its refined fruit complexity. In Panama, Gesha has become a global benchmark for the most sophisticated and aromatically expressive coffees.
WASHED PROCESS
In the washed process, the skin and fruit pulp are removed from the coffee cherries after harvest, followed by a controlled fermentation stage that removes the remaining mucilage. The coffee is then washed and slowly dried to a stable moisture level. This method highlights clarity, precision, elegant acidity and a transparent expression of both the variety and the terroir.
