The team on Abu estate harvest by hand and carefully sort the cherries, selecting only the best for further processing. Our coffee undergoes 24hrs of in-cherry fermentation before being pulped and fermented for a further 72 hours in sealed fermentation tanks. After fermentation has concluded, the coffee is fully washed using mountain spring water, removing all traces of mucilage, and then dried on raised beds, aiding in the consistency of the drying that takes place. The fermentation elevates the sweetness of this incredible lot, while still maintaining that clean, floral and complex profile that washed Panamanian Geisha is famous for. In this cup, we taste green apple acidity, complimented by white grape sweetness and florality that gives way to delicate jasmine florals in the finish, a classic washed Panamanian Geisha of the highest calibre. Nothing fancy, just excellence.