MAME - Abu Lot 3435 Geisha Natural Omni

Abu is a small family farm on the slopes of Volcán Barú in Boquete, Panama, at 1,550 to 1,600 metres. The name is short for abuelo, Spanish for grandfather, in honour of the family elder the estate was built around. The farm is run by Jose Luttrell, who handles every lot himself, from the field to processing. It's a coffee family through and through. His sister enters Best of Panama too, and the estate's cupper, Sofia Luttrell, represented Panama at the 2026 World Brewers Cup. Abu has placed at Best of Panama many times since 2017. Fermentation is what Abu is known for. Their signature method is called mosto: the cherries are partly dried, then soaked in "mosto," the sweet juice from Geisha cherries, and left to ferment. Jose also uses step-by-step fermentation without oxygen, which brings out tropical fruit and cacao notes. The farm itself helps too. Boquete's fine, wind-blown mist, called bajareque, rolls over the hillside and slows ripening. All the coffee is picked by hand between January and March and washed with mountain spring water.We work with Abu because Jose is hands-on with everything. Every coffee he poured for us was his own work, and he talked us through each step himself. His style of fermentation is his own, and you won't find these coffees anywhere else. He's also fully committed to Geisha. Twenty years ago the farm had none, and every year he replaces more of his Catuai with Geisha. Demand for Abu is now much higher than what they can produce, so we're glad to share their coffees with you. MAME brew guide: 10g dose, 1:15, medium-fine, 93°C — steep the first pour of 50g for 30 seconds, then centre pour 100g after.