About the Farm
P' Jaroon's farm is so well-cared-for that it almost feels like a botanical garden. The coffee plants coexist harmoniously with the towering forest and a huge variety of wildlife. P' Jaroon is one of the very first farmers we had the pleasure of working with back in 2014. We love his open-minded approach and his passion for learning new things about farming and processing methods. Over the years, we've developed such a wonderful friendship with him that his farm, his processing station, and his drying stations have become a learning playground for us both to experiment with composting, processing, and even drying techniques!

About the Process
P' Jaroon picks ripe coffee cherries during the day and rests them overnight to increase their sugar content. The next day, the coffee cherries are cleaned of dirt and the floaters are removed before being transferred to pre-fermentation drying for 3-4 days. Once the cherries lose some moisture, P' Jaroon transfers the coffee from the drying bed to an enclosed fermentation tank to ferment without oxygen for 8-9 days. After fermentation, the coffee cherries are dried on a raised bed under the shade until the moisture content is 10%. This post-drying fermentation technique allows the coffee to ferment at a much lower moisture content and creates a distince fruity notes in a cup.

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