The Processor
Aten might be the youngest and most enthusiastic coffee farmer we've ever met! We were so impressed by his energy and support for local farmers, purchasing their coffee cherries at a more sustainable and fairer price. His farm and processing facility are in Mae Daet Noi village, Kallayaniwattana district in Chiang Mai. In 2013, Aten began processing his coffee and continued to this day. He has been experimenting with fermentation and drying techniques on his own for a while now, so we were thrilled to have the chance to work together and test out new ideas with him! 

The Process
We're excited about this coffee because Roots's giveback program helped Aten successfully make wash-processed coffee for the second year! Aten has always wanted to make wash-processed coffee because it would allow him to produce a lot of coffee in one go. However, water scarcity in his village presented a challenge. Thanks to the Roots' Cup-to-Farm program and everyone's support, Aten was able to use the shared profits to construct an irrigation system for coffee processing. 

He begins the washed process by hand-sorting the coffee cherries and removing the semi-ripe ones before pulping. He then ages the coffee cherries in a barrel for 72 hours to increase the sweetness and fruity flavors. Afterward, he pulps and ferments the coffee without water in a fermentation tank for 48 hours. The coffee is then washed, soaked in water for 6 hours, and transferred to a drying bed for 12-15 days. This classic washed process method produces a round and complex cup with notes of mango and quince.

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