The Producer
Tor has been producing coffee for eight years and is a full-time farmer. Before coffee, he grew rice for household consumption and corn for animal feed. Eleven years ago, the Department of Agriculture introduced coffee cultivation to his area. At the time, few people in the village were growing coffee, but Tor shared that coffee farming also helps preserve the forest. He does not have grand ambitions in coffee production, hoping simply for a stable income to support his livelihood. Tor taught himself how to process coffee, and we were particularly surprised that he owns a coffee moisture meter, as farmers who are relatively new to coffee production often do not pay much attention to this tool. We believe this is one of the key factors behind the quality of his coffee.

The Process
Only ripe red cherries were selectively harvested. The coffee cherries were floated in water to remove floaters. Before washing, the water temperature was adjusted to ensure consistency during fermentation, and the cherries were washed three times.

The cherries were then pulped to remove the outer skin and transferred into fermentation tanks. Fermentation time depended on the temperature and continued until the desired parameters was achieved

Once fermentation was complete, the coffee was transferred to raised beds elevated 1.5 meters above the ground under shade for 15–20 days until the moisture content reached 9.5–10%.

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