FROM PROCESS TO PROGRESS
Step 01
Sustainable Farming
Grown slow at 1,200m — healthy trees, stronger cherries, better flavor from the ground up.
Step 02
Selective Harvesting
Hand-picked at peak ripeness only. No unripe fruit. No damaged cherry. Every pick is intentional.
Step 03
Precision Sorting
Every batch screened twice. Green or defective beans are removed before processing.
Step 04
Controlled Fermentation
2% sodium sulfate solution unlocks natural sweetness in the bean — clean, balanced, and consistent.
Step 05
Dry Processing
Temperature and humidity monitored. Slow-dried to protect flavor integrity and moisture uniformly.
Step 06
Small-batch Roasting
Each bag degasses for several days so every customer receives coffee that's ready to brew.
Controlled fermentation Consistent sweetness Every batch
Most coffee producers rely on open-air fermentation with little oversight. At Mây 1200, we use salt solution with temperature-monitored tanks — a method that reliably unlocks natural sweetness in the bean without introducing off-flavors.
