ABU COFFEE - PANAMA - WBC 2026 - COMPETITION LOTS

This is a Gesha coffee grown in the Canas Verde region of Boquete, Panama, at an altitude of 1,900 meters.

This coffee undergoes an exclusive processing method known as “Double phase submerged.” The process begins with careful hand selection of ripe cherries, which are then sun-dried on raised beds for 3 days, followed by 72 hours of dry anaerobic fermentation inside grain pro bags (green food-grade plastic bags) submerged in fresh spring water. After fermentation, the cherries are returned to raised beds to dry in direct sunlight for 25 days.

This natural process produces a simply extraordinary coffee with fruity and floral aromas, mainly enzymatic. It opens with citrus acidity reminiscent of an orange. It then develops on the palate with notes of ripe peach and apricot, the star flavors of this coffee.

Panama green tip gesha is a highly prized variety, known for its floral and fruity profile. It is a Gesha subvariety; this plant differs from Gesha in the color of its leaves, which are much greener and more pointed.

It is typically processed as a natural coffee, as this produces a sweeter, more elegant aromatic profile than the washed process. Green tip gesha has won major awards, especially at the prestigious “Best of Panama” competitions. That’s why it was selected and used by our Italian champion Daniele Ricci at the World Espresso Championship. What can I say? An absolutely exceptional coffee!

It stands out from many other coffees for its downright illegal sweetness. And then there’s the incredible floral elegance in the aftertaste, with notes of jasmine, lavender, and orange blossom...

Folks, I could list a thousand more flavors, but we’ll keep it simple so the tasting isn’t too difficult. All that’s left is to invest in your own personal knowledge!