A layered, tropical Catuaí with remarkable clarity and sweetness from Panama. This lot from Abu Coffee was processed using a meticulous rehydrated double-phase anaerobic natural method. Cherries were hand-harvested at peak ripeness and sorted by flotation, then pre-dried whole on raised beds for 216 hours. After this sun-drying phase, they were rehydrated with mosto from the Geisha process, then sealed in anaerobic tanks for 96 hours of fermentation. This preserves the fruit’s structure while deepening its aromatic complexity. The final drying stage took place over 35 days under the sun. In the cup: black cherry, purple grape, mango, passion fruit, pineapple, panela, and caramel. A citric acidity cuts through the medium body, leaving a long, clean, juicy finish.