SLURP rare coffee information
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Latest SLURP rare coffee
CATUAÍ Panama — Abu
This month’s Rare is CATUAÍ Panama — Abu, a layered, fruit-forward Catuaí from Abu Coffee with remarkable clarity and sweetness.
CATUAÍ Panama — Abu
Farmer: Jose Vallejo
Producer: Abu Coffee
Location: Boquete, Panama
Altitude: 1550 masl
Varietal: Catuaí
Process: Natural
Expect notes of: Black cherry • Purple grape • Mango • Passion fruit • Pineapple • Panela • Caramel
About the producer
Abu Coffee is a specialty coffee producer rooted in the volcanic highlands of Boquete, Panama – an area known for its rich volcanic soils, cool misty climate, and some of the most expressive coffees in the country. At the heart of the project is José “Jose” Luttrell, who returned to his family’s lands to focus on small, quality-driven lots that highlight sweetness, purity, and a strong sense of place.
The name “Abu” – Spanish for grandfather – is both a tribute and a mission statement. Abu Coffee was created to honour family legacy while pursuing exceptional coffee quality with integrity. Working closely with farmers like Jose Vallejo, the team at Abu has gained international attention, with both Geisha and Catuaí varieties appearing in prestigious competitions and on the menus of top roasteries across the world.
This Catuaí micro-lot from the hills of Boquete is a perfect example of what Abu Coffee does best: bright, tropical fruit layered over deep sweetness, delivered with impressive clarity.
Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi
SLURP rare V60 brewing guide
Created by: Jarno Peräkylä
- Insert the paper filter and rinse it thoroughly with hot water. Discard water.
- Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
- Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
- At 0:45, start pouring water evenly all around the slurry with a circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
- Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
- At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
- The total draw downtime should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.
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