Last release of the year!

We are bringing back Abu Coffee from Jose, classic anaerobic natural gesha profile think yellow magnolia, peaches and orange!

The cherries are hand collected at the optimum maturation point, then hand-selected and floated withmountain spring water. The cherries go through a first phase of sun pre-dry in elevated beds for 24 hours thena second phase of dry anaerobic process for 72 hours. After the fermentation is completed, the cherries are

transferred manually to the elevated beds to the final sun-dried stage for 25 days.