Gesha - Natural - Abu Coffee, GN

About This Coffee

The cherries are hand-collected at peak ripeness, then carefully hand-selected and floated in fresh mountain spring water. The first stage is a 24-hour fermentation in open tanks. Once complete, the cherries move into a second anaerobic fermentation phase of 72 hours in sealed tanks, where they are mixed with mosto—the juice from freshly pulped Geisha cherries. This step deepens complexity and develops layered fruit character. After fermentation, the cherries are manually transferred to African raised beds for slow sun-drying, a stage that lasts about 25 days