The Producer
P' Tor is in his 7th year of coffee farming, a role he's fully embraced after years of growing rice and corn for animal feed. A decade ago, the Department of Agriculture introduced coffee cultivation to his village, and while not many have joined in, P' Tor views it as a means to preserve the forest. He isn't seeking profits, only a stable income. What distinguishes him is his self-taught approach to coffee processing and his ownership of a moisture meter, a rare tool for new farmers, which we believe is a key factor in the exceptional quality of his coffee.

The Process
The coffee cherries are picked and immediately cleaned and pulped. After pulping, the coffee beans are fermented in water for one day. They then go through a light wash, intentionally leaving some of the mucilage (the sticky layer) on the beans. Finally, the coffee is dried in the shade, with careful monitoring to make sure the drying area doesn't get too hot.

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