Last release of the year!

Double Anaerobic Gesha from Abu Coffee by Jose Luttrell!

The cherries are hand collected in the optimum maturation point, then hand-selected and floated with mountain spring water. The whole cherries are fermented for 24 hours in open tanks. Once this first stage isfinished, the cherries go through a second phase of anaerobic dry process for 72 hours. After the fermentation

is completed, the cherries are transferred manually to the African raised beds to the final sun-dried stage for25 days.