The Processor
Chang Pao is a hydraulic engineer from Chiang Mai. His passion for forest conservation led him to Le Tor Glo Village in Tak, where he ran a reforestation project and started processing coffee. He is one of the many farmers in this region who devote themselves to caring for the coffee farms. On his farm, they like to take the precautionary measure of covering the top layer of the soil with leaves to prevent evaporation. As a result, the coffee trees get a much richer nutrient intake and give the beans their fruity flavors.

The Process
Through the natural process, the coffee cherries are picked and dried on raised beds until the moisture content reaches about 20%. The coffee is left to rest for a couple of days for further fermentation, which is when it develops its ripe fruit flavor. The coffee is then re-dried until the moisture content is at 12%. This natural process creates layers of fruity flavors like currants, berries jam, and raw honey.

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