PANAMA Abu /2660 Geisha Washed WX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

"Purity, class and contemporary excellence is embodied in this homage to the Geisha varietal."

Ivica Cvetanovski
Founder, Coffea Circulor, Sweden

SCA SCORE 91.75

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low level energy application is applied to focus on the appearance of white and yellow berry characteristics that can be perceived as a white wine-like sensation.

GENESIS

Producer	Hacienda Cañas Verdes / José Luttrell
Country	Panama
Region	Cañas Verdes, Boquete
Altitude	1,550 masl
Varietal	Geisha
Process	Washed
Lot size	22kg
Trade	120.00 USD/kg
History	Since 2020.

SENSORY EXPERIENCE

Aroma	Bergamot, Honey
Flavor	Sugar cane, Honey, Hops
Aftertaste	Macadamia, White pepper, Mid intensity
Acidity	Orange, Citric, Mid intensity
Body	Juicy, Light
Balance	Synergetic
Spectra	Yellow, Purple, Bronze

SYNOPSIS

Hacienda Cañas Verdes is today the reflection and result of the work of José and Bibiana Luttrell with staff. Since 2017, the aspiring work has rendered ambitious efforts with results being a world renowned and respected sensory experience.

The operations at Abu Coffee is named to honor the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers. "Abu" (short for Abuelo, grandfather in Spanish), as his grandchildren called him, represents the legacy of this visionary and passionate lover of Boquete and high end coffee to preserve for generations to come.

GEOGRAPHY

The coffee trees are grown on the slopes of the Volcán Barú National Park, which are fertile, well-drained, volcanic origin, and deep soils enriched with organic content. The coffees are cultivated in the region of Cañas Verdes, Boquete, in a humid and rainy microclimate typical of the tropical forest.

The average altitude is 1,550 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 crucial 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 in December and extends until March. At this time of the months, the humidity drops, which combined with the natural shade and the Bajareque mist achieves the optimal balance for the maturation process. As a result, the cherries develop their maximum potential, optimally intensifying the sugars and enriching the bean's flavor.

The armada of coffee trees consist 60% by native species of trees that grow in volcanic soil on the south slope of Volcán Barú. Annual precipitation is 3,500mm contributing to a consistent hydration and retention of water of the soil. This is crucial due to the trees absorbing precious minerals contained in the soil. Harvesting season occurs during January and March where all coffee cherries are hand picked and prepared for dedicated fermentation formulas. 

The virgin rain forests where the Abu Coffee plantations lie within make of its climate an extraordinary condition to achieve a unique combination of characteristics that make the Geisha one-of-a-kind coffee imbued with personality, intense juicy flavors and aromatic floral notes.

FERMENTATION

The cherries are hand collected in the optimum maturation point and then hand-selected. Then coffee cherries are 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.

This coffee is arranged by our dear friends Jose, Bibiana and Rick. 

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
FMX	Fruit Maceration
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport. 
• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Panama
Finished in Scandinavia