Panama - Abu Geisha GW-3400 | Double Phase + Mosto Honey

About This Coffee

The cherries for this lot were hand collected at the optimum maturation point and then hand selected and floated in spring water. A double phased process where the whole cherries are fermented for 24 hours in open tanks was applied and then the coffee cherries were pulped and macerated for 48-hours in a wet anaerobic environment in closed tanks using “mosto” from the Geisha process to rehydrate the cherries and maintain flavor integrity. After the fermentation was completed, the beans were transferred to raised beds for the final sun-drying stage for 25 days