Panama - Abu Geisha GN-1730 | Double Phased Anaerobic Natural

About This Coffee

The cherries for this lot were hand collected at the optimum point of maturation, then hand-selected and floated with mountain spring water. The whole cherries were fermented for 48 hours in open tanks. Once this first stage was finished, the cherries went through a second phase of an anaerobic dry process for 120 hours. After that fermentation was completed, the cherries were transferred manually to African raised beds to be sun-dried for 25 days