The Processor 
Aten is perhaps the youngest and most enthusiastic coffee farmer we've ever met. We were impressed by his energy and support for local farmers, purchasing their coffee cherries at fair and sustainable prices. His farm and processing facility are in Mae Daet Noi Village in Kallayaniwattana, Chiang Mai. Since beginning his coffee processing journey in 2013, Aten has continually experimented with fermentation and drying techniques. We are thrilled to collaborate with him and explore new ideas together.

The Process
Aten uses a unique coffee processing method that involves soaking the coffee cherries in a liquid called Mosto, which is a byproduct of a previous fermentation. Naturally occurring sugars within the coffee cherries are broken down by microorganisms during fermentation. This process uses Mosto instead of natural fermentation, giving the coffee a more intense flavor. 

Aten starts by cleaning the coffee cherries and removing any imperfect beans. The Mosto is then diluted with water and used to soak the cherries in plastic bags for 4 days. After fermentation, the cherries are dried on raised beds until they reach 11% moisture content. Aten's drying profile involves spreading the cherries thinly on the raised beds for the first 6 days. The bed depth gradually thickens, and for the final 15 days, the coffee is shade-dried 100%.

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