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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.
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