The Producer
Manop is a former corporate supply chain manager who returned to his home in Mae Hong Son 7 years ago, where he began processing coffee, founded a coffee cooperative, and recruited local farmers. Manop always endorses new processing techniques from experts and regularly joins workshops to stay current on industry knowledge. His goal is to empower cooperative members to grow coffee to preserve forests and reduce single-crop farming. Within 5 years, farmers have seen a more sustainable income through coffee processing.

The Process
The coffee cherries are picked and rested overnight to increase the sweetness. On the next day, the cherries are cleaned before being pulped and dry fermented. On the third day, the coffee beans are washed and moved to a raised bed to dry for a few days. Once partially dried, the coffee is transferred to an enclosed, dehumidified room for 14-20 days to remove moisture content. This drying method creates a sweeter cup profile with flavors of maple syrup and pecan with plum-like acidity.

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