Abu GW3220 coffee followed by 60 hours of

followed by 60 hours of anaerobic fermentation in whole cherry

high in the Santa Bárbara region

Finca Anaya has been cultivated by the Aranda

The cherries underwent anaerobic fermentation in a sealed environment for two days before being spread on raised beds and dried for 28 days

This coffee is pretty clean

Abu GW3220 coffee followed by 60 hours ofAbu Coffee Classic Geisha Washed GW 3220 Fragrance and Aroma: Jasmine and caramel. Taste and aftertaste: Jasmine, orange, peach, bergamot, lemongrass, sugar cane, bright acidity, medium body, juicy, elegant, and clean aftertaste. Process and drying The cherries are hand collected at peak ripeness and then carefully hand selected. They then undergo an anaerobic process in which the cherries are pulped and "dry fermented" for 24 hours before being fully