"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 fer