This Geisha lot from Boquete, Panama has distinct intensity and high levels of sweetness, showcased via intense floral tones, mixed tropical fruits and a ripe stone fruit qualities.
|TASTES LIKE||Tropical, stone fruit and floral|
Abu Coffee cultivates this Geisha varietal 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 Volcán Barú National Park, which are fertile, well-drained, volcanic and deep soils enriched with organic content. With an average altitude of 1550 meters above sea level, and shade protecting the plantation provided by native trees, this coffee grows in harmony alongside abundant local flora and fauna, respecting the environment and biodiversity.
Our Director of Coffee, Sam Corra, met Jose by accident when travelling in Boquete. He was asked to roast Jose’s coffee the night before meeting him by a fellow coffee buyer that he was traveling with. He thought to attend the cupping the day after and to his surprise, the traditional washed geisha lots from Abu coffee we some of the best he experienced during his entire trip. This is the first year we have purchased coffee from this producer and we look to continue featuring his coffees in the future.
Given its strategic geographic location, sunlight is a crucial element throughout the whole process of this coffee’s cultivation. 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 around December and extends until March, a month when the humidity drops – combined with the natural shade and the Bahareque mist, this achieves a perfect balance for the coffee cherry maturation process.
In this environment the cherries develop to their maximum potential, optimally intensifying the sugar and enriching the bean's flavour. The virgin rain forests in which the Abu Coffee plantations lie create extraordinary growing conditions, which achieves a unique combination of characteristics – the result is a coffee with personality, intense juicy flavours, and aromatic floral notes.
|REGION||Cañas Verdes Boquete|
Cañas Verdes Boquete, Panama
Panama’s coffee production is minuscule compared to some of the larger coffee producing countries. Between 2013-2014, the country only exported 45,000 sacks - a small amount when you consider that there are single farms in Brazil that produce as much. However, Panama’s reputation in the specialty industry far exceeds its fairly slender offering in terms of quantity. This is largely due to the fact that it is the home of the coveted Geisha/Gesha varietal; however the country’s excellent producers have also developed and perfected unique processing methods (such as ‘wine’ naturals) and offer many exceptional small lots.
The history of Panamanian coffee began when European immigrants settled the region in the late 19th century, bringing coffee with them. Located in the west of the country, the province of Chiriqui was the area first settled with coffee. Today, there are primarily three coffee producing areas ranging in elevation from 1,000 to 1,600 metres, with Boquete as the oldest and best known. In addition to Boquete, the area of Volcán is situated on the steep, southwestern slopes of Volcán Barú; finally, Renacimiento is the least-known area due to its remote location. Some important factors contributing to quality, especially for Boquete and Volcán, are the good transport and processing infrastructure, including exceptionally run wet processing stations and dry mills.
The terroir of Panama is quite unique with mountainous regions and nutrient rich volcanic soil that together create numerous microclimates across the country. The winds blowing over the mountains from the north create a fine mist that acts as a huge air conditioner slowing the ripening of coffee cherries and contributing, ultimately, to sweet and complex cups.
How to get the best tasting cup
|AGE BEST USED||7-18 days after roast|
|BREW PARAMETERS||Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 89-91 degrees C. Start with a 60g bloom for 37 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:45 and 3:15|
|BEST FREEZE DATE||9-11 days after roast|