Skip to content
Single Origin Filter

Panama Abu Geisha & Catuai Trio


- +

Order by Dec 6 at 11am PST, roasts & ships by Dec 9

Notify me when back in stock



This trio includes three coffees, each with a distinct cup profile due to varying processing methods and varieties. We’ve included 2 lots of Geisha, one fully washed and one natural process, alongside one lot of natural processed Catuai. Each of them shows a different side of the incredible work Jose is doing creating distinctive and delicious coffees. We hope you enjoy them!

This trio collection includes:

  • Three 6oz coffee bags of Geisha (2 processes: one fully washed and natural)
  • One 6oz coffee bag of Catuai Natural
  • Three coffee cards describing their unique processes and tastes

Sorry, no substitutions. Learn more about each coffee below.

Product Details

1. Panama Abu Geisha Washed 


This is a classic washed geisha profile from Abu Coffee – ultra-clean mouthfeel, refreshing acidity and perfect balance. Expect prominent notes of peach or red mango found in both the acidity and sweetness. This is accompanied by elegant, refined floral aromatics reminiscent of washed Ethiopian coffee.

This lot underwent a double phase anaerobic process where the coffee cherries are pulped and “dry fermented” for up to 144 hours before being fully hand-washed with clean mountain water. Once the coffee has been fully washed, it is dried on raised beds for approximately 15 days.

2. Panama Abu Geisha Natural


This lot really stood out to us from all of Jose’s offerings this year for its complexity, clarity and balance. There’s a lot packed into this coffee, with a juicy acidity between mandarin and blood orange, a concentrated berry jam sweetness and notes of cherry, plum and mango. Look forward to a tremendously fruity coffee that offers outstanding depth and nuance.

This lot underwent an anaerobic dry process for 180 hours and was then sun-dried on African-raised beds for approximately 25 days.

3. Panama Abu Catuai Natural


For us, the dominant note in this lot was a sensation of super sweet strawberry jam, with most of the fruit notes being on the red fruit side (think red apple, cherry, raspberry etc.) We also found baking spices such as cinnamon and a sparkling, cola-like, mouthfeel. Expect a high-bodied and vibrant coffee with a prominent natural processing note.

This lot underwent an anaerobic dry process for 120 hours and was then sun-dried on African-raised beds for approximately 25 days.

Sourcing Story

In 2019, we first featured a small lot of Geisha from up-and-coming producer José Guillermo Luttrell Pretto (Jr.). We were so impressed, we reached out and visited José’s farm Abu Coffee in Cañas Verdes, Panama. Ever since his coffees have been some of his most anticipated in our sourcing calendar. His coffee trees grow in rich, fertile soil on the slopes of Barú Volcano National Park, organically shaded by native trees in complete harmony with local flora and fauna.

Brew Guides

1 gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%

Visit our brew guides for more ideas, click here.