Gesha - Natural - Abu Coffee, GN‑3170

From Cañas Verdes in Boquete, Chiriquí at 1,550 meters, José Luttrell's Abu Coffee cultivates Geisha on volcanic soils enriched by mountain springs. The coffee undergoes a precise natural process: 24-hour open fermentation followed by 72-hour sealed anaerobic fermentation in mosto (freshly pulped Geisha cherry juice), then 25 days of slow drying on African raised beds. This layered processing develops rose, nectarine, and pineapple notes with remarkable complexity. Abu Coffee's competition-recognized approach highlights why Panamanian Geisha commands attention for its elegance and depth.