Supon Chaosuwanvilai and his family runs the Sirinya Coffee Farm and grows only Arabica coffees, focusing on four processes - natural, honey, semi-wash & washed.
This is a 'Mossto Natural' process, where the juice from fermenting cherries as whole fruits in closed containers are collected. For the first batch, after 5 days in a closed tank, the cherries are taken out then laid down to dry.
The leftover juice in the previous tank was then taken to pour into the tank with new cherries as the second batch to kickstart fermenting. Then after 5 days, the cherries of the second batch were then taken to dry. That juice from the second batch is then used to ferment the third batch. The process keeps repeating and the cherries are blended at the dry mill for consistency.
sourced from: Beanspire
ROASTED FOR FILTER
Optimal resting period: 10 days onwards