Acu Coffee – Mount Apo Geisha 150 Grams
Michael Harris' Precious coffee moments: featuring Acu Coffee
Produced by Acuii
Slow-Dried Washed / Limited Harvest
| Producer |
Acuii Sicayang |
| Farm |
Acu Coffee |
| Flavor Notes |
Aroma: Orange Blossom, Bergamont, Caramel Warm: Caramelized apricot sweetness, reminiscent of biting into ripe stone fruit, layered with gentle citrus tones. Cool: The cup opens with a sparkling, champagne-like acidity, revealing notes of white grape and raisin, followed by a refined black tea character. The finish resolves into a sweet, round mandarin orange, lingering with elegance and clarity. Best Consumed at: 45-55°C |
| Origin | Mount Apo, Philippines |
| Elevation | 1700 masl |
| Varietal | Philippine Gesha |
| Process | CRD Honey ( cold room dry) |
| Harvest | Nov 2025 |
Acu Coffee is produced by Acuii, a farm born from a vision to cultivate world-class Geisha coffee on the slopes of Mount Apo—the highest peak in the Philippines and an active volcano.
After leaving a career in real estate in 2016, Acuii’s founder explored coffee origins across Southeast Asia in search of exceptional terroir. That search led to Mount Apo, where volcanic soil, high elevation, dramatic diurnal temperature variation, and a unique microclimate create extraordinary conditions for coffee cultivation.
In 2017, Acuii began planting Geisha trees sourced directly from Elida Estate in Panama, one of the most legendary Geisha producers in the world. The farm is located just 4 kilometers from the volcanic crater—an environment that offers both immense potential and constant challenge, from fragile soils to powerful typhoons.
Today, Acuii produces Acu Coffee in extremely limited quantities, guided by patience, resilience, and a commitment to precision at every stage.
Processing & Craft
Inspired by recent Best of Panama competition, this lot is Honey process and slow-drieded in a controlled dark-room environment, allowing for gentle moisture loss and enhanced aromatic development.
Slow drying refines acidity, improves structural balance, and amplifies floral and citrus expression.
Each processing decision is made to highlight terroir rather than mask it.
Dear Coffee Buyer,
These coffees are truly something special—complex, rich, and produced with love and precision. I am confident that you will find joy in every sip, discovering new layers of flavor and aroma with each cup. Whether you are a seasoned coffee enthusiast or exploring specialty coffee for the first time, these offerings will provide a remarkable experience that showcases the delicate flavors of Philippine Gesha.
For the best experience, we recommend consuming the coffee 15 to 30 days after the roast date. This window allows the beans to reach optimal flavor development, ensuring that you enjoy the full complexity and richness of the coffee at its peak.
If the coffee reaches 45-50 days after roasting, we suggest portioning the beans into 15-20 gram servings and storing them in a cool, dry container in the freezer at -5°C to -10°C. This will help preserve the coffee’s freshness and extend its shelf life, ensuring you can continue to enjoy its remarkable flavors.
~Michael Harris Conlin