Jose Luttrell is the man behind Abu Coffee. An engineer by trade, Jose champions accuracy and repeatbility to his processing experiments. Processing in small batches allows Jose to innovate multiple times per season, conitually learning and applying the results year after year. He has quickly made a name for himself since delving into specialty, taking 6th place in the Geisha Washed Category in the Best of Panama (BoP) 2017. We look forward to seeing what Jose and Abu Coffee have in store next for the specialty coffee world.
The GW-1720 Geisha lot from Abu Coffee explores the predicament producers find themselves in each season; wanting to display as much fruited sweetness as possible through fermentation techniques, but not wanting this to overshadow the beauty of the coffee's terroir and varietal characterisitics. In this lot, cherries are placed in open tanks to ferment aerobically for 24 hours. They are then placed in sealed tanks for 72 hours to ferment anaerobically, increasing fruited aromatics. They are then pulped and washed, and dried on rasied beds for around 14 days. Expect florals, citrus like grapefruit and orange and yellow fruits in the cup.
Colour can intuitively communicate
how coffee tastes.
At THREE we communicate how our coffees taste through colour. We have grouped all of the
coffees we offer into three different colour groups, based on their sensory characteristics. This
makes it easy for you to find coffees you like.
