Abu Coffee Double Phase + Mosto dry Geisha cascara maceration-Geisha Washed Submerged GW-3255

Process and drying

The cherries are hand-collected at peak ripeness and then carefully hand-selected. They undergo a double-phase process: first, the whole cherries are fermented for 48 hours in open tanks. Then, the cherries are pulped and macerated for 72 hours in closed GrainPro bags submerged in spring water, mixed with mosto from dried Geisha cascara (juice extracted from the dried Geisha skin), before being fully hand-washed with fresh mountain spring water. After washing, the coffee is dried on raised beds for 20 days.