The Processors
Nui and Aoy are second-generation coffee farmers whose passion and grit are evident in their exceptional coffee quality. Farming on steep slopes with limited resources, this requires a meticulous approach at every stage of the process. However, these challenges have only encouraged them to explore and experiment with new techniques to bring out the true potential of their coffee.

The Process
This processing requires an additional step of anaerobic fermentation within the fully washed process. Nui and Aoy began by fermenting whole coffee cherries in an enclosed tank for 5 days. During this phase, only some microorganisms are active, enhanced complexity in coffee. After whole cherry fermentation, the coffee is pulped, and transferred back to the fermentation tank without oxygen for another 2 days, then Nui & Aoy added water and soaked the coffee for another day. Then the fermented coffee were washed and transferred to dry on a raised bed for another 10-12 days.

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