Panama Abu Geisha Anaerobic Natural

Our Panama Abu Geisha Anaerobic Natural is here. This coffee impresses with notes of cranberry and cherry cola, a grapefruit finish, and undertones of raspberry and black berry - each flavor echoing the landscape of Cañas Verdes, Boquete, Panama. The beans are grown in rich, volcanic soil at 1550 masl, and receive lots of sunshine with soft, tropical fog and mist covering the mountains and valleys in the mornings and evenings.

ABU COFFEE is a Geisha varietal cultivated in the region of Cañas Verdes, Boquete in a humid and rainy microclimate typical of the tropical forest. Coffee trees are grown on the slopes of the Barú Volcano National park in fertile, profound soils of volcanic origin rich with organic content and excellent drainage, minimizing erosion.

Average altitude is 1550 meters above sea level. The shade protecting the plantation is given by native trees that grow in harmony with abundant local flora and fauna, respecting the environment and biodiversity. Given its strategic geographic location, sunlight is a key element throughout the whole process. The plantation receives powerful solar radiation, interrupted in the mornings and sunsets by a soft tropical mist known locally as Bajareque and caressed by thick fog.

Harvest season begins in summer, approximately December and extends until March, months when the humidity drops, which combined with the natural shade and the Bajareque mist, achieves the perfect balance for the maturation process. As a result, the cherries develop their maximum potential and intensify the sugars in an optimal manner, enriching the flavor of the grain.

Process and drying: The coffee is hand collected in the optimum maturation point, then hand-selected and floated with mountain spring water. The whole cherries are fermented for 48 hours in open tanks. The whole cherries go through a first phase of sun pre-dry in elevated beds for 72 hours. Once this first stage is finished, the cherries go through a second phase of anaerobic dry process for 72 hours in closed grain-pro bags submerged in spring water. After the fermentation is
completed, the cherries are transferred manually to
the African raised beds to the final sun-dried stage for
25 days. The beans are grown in rich, volcanic soil at 1550 masl and receive lots of sunshine, with soft, tropical fog and mist covering the mountains and valleys in the mornings and evenings.

"The Panama Abu Natural Geisha reminds me of what flavors a great coffee can have. We were AMAZED how good it was" - Mike Perry, upon cupping this coffee.

COFFEE REVIEW - Panama Abu Natural Geisha 94 POINTS, May 2020

"Deeply fruit-toned, richly chocolaty. Candied papaya, black cherry, dark chocolate, honeysuckle, agave syrup in aroma and cup. Tart-leaning structure with high-toned, fruity acidity; smooth, gently tannic mouthfeel. The finish centers on dark chocolate and black cherry."

https://www.coffeereview.com/review/abu-natural-panama-geisha/

ABU Coffee participated in the 2018 world renown Best of Panama competition, achieving 12th place with its Geisha Natural and 15th place with its Geisha Washed.

ABU COFFEE participated in 2017 for the first time in Best of Panama with its GEISHA WASHED RESERVA LUTTRELL and won the sixth place in this competition. ABU Coffee participated at the 2018 BOP competition, and achieved the 12th place with its Geisha Natural and 15th place with its Geisha Washed.

The virgin rainforests in which the ABU COFFEE plantations lie within, makes of its climate an extraordinary condition to achieve a unique combination of characteristics that make our Geisha Coffee a distinct coffee with body and personality, with intense juicy flavor and aromatic floral notes. Even though ABU COFFEE is a young geisha farm with only 2 years of production, it participated in 2017 for the first time in Best of Panama with its WASHED GEISHA RESERVA LUTTRELL and won the sixth place in this competition with a score of 91.516.