The Processors
Nui and Aoy are second-generation coffee farmers whose passion and grit are evident 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 lot of coffee involves an additional step of anaerobic fermentation within the natural process. Nui and Aoy begin by fermenting whole coffee cherries in an enclosed tank for 3-4 days. During this phase, some microorganisms may become inactive while others thrive differently, creating an extra layer of fruity aroma and complexity in the coffee. After fermentation, the coffee is transferred to dry on a raised bed for 25-30 days.

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