The Processors
Nui & Aoy are second-generation coffee processors whose passion and grit are reflected in the exceptional quality of their coffee. Farming on steep slopes with limited resources 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 experimental process explores the theory that lactic acid bacteria, while breaking down sugars, produce lactic acid, giving the coffee a creamier and silkier mouthfeel. Based on years of trials with Nui & Aoy, Beanspire found that lactic acid fermentation most significantly enhances the fruity flavor profiles of lower-elevation coffees.

Nui & Aoy start by making fresh yogurt 8 hours before coffee cherries arrive. Upon arrival, the cherries are thoroughly cleaned and transferred to a fermentation tank with the freshly made yogurt. Fermentation occurs over 4 days in a shaded and cool area, with the tank lid lightly closed and open at times for occasional oxygen to pass through. Then, the coffee is transferred to raised beds for drying.

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