Tucked at 1,737 meters above sea level in the mountains of Davao del Sur is the first Gesha farm in the Philippines, ACU Coffee. It was founded by Acuii Sicayang, a dedicated farmer whose story started with a vision and appreciation. He sourced the Gesha he grows from the renowned Elida Estate in Panama, not only to plant them but to begin a new chapter for Philippine coffee by learning from every harvest.
This ACU Gesha Lot is Acuii's most meticulous creations yet. Ripe cherries were anaerobically fermented then thermal-shocked—a method that enhances the coffee's flavor profile while reducing undesirable notes. After fermentation, the cherries underwent a slow drying process inside a dark, climate-regulated room with stable temperature and humidity for over 40 to 60 days. The result is a more delicate profile, with more candy-like flavors and a more pronounced florality.
