Fermentation is what Abu is known for. Their signature method is called mosto: the cherries are partly dried, then soaked in "mosto," the sweet juice from Geisha cherries, and left to ferment. Jose also uses step-by-step fermentation without oxygen, which brings out tropical fruit and cacao notes. The farm itself helps too. Boquete's fine, wind-blown mist, called bajareque, rolls over the hillside and slows ripening. All the coffee is picked by hand between January and March and washed with mountain spring water.
