BETTER CHERRY. BETTER CUP.
Each coffee bean's production begins before roasting – starting at the farm.
We only hand-pick and harvest only fully ripe beans. A ripe coffee bean carries a natural sweetness and aroma that cannot be replicated. It's a standard worth keeping within.
After picking, each batch undergoes a careful fermentation process – a process we don't just pick. Modern techniques combined with meticulous care allow the coffee beans to develop their full flavor at their own pace. It's the kind of work that's strange to see, but always felt through taste.
When a green coffee bean ripens, it contains everything we've invested in it. Our job is simply to respect that.
Every defined process throughout the entire course – from the initial harvesting to the final drying – is carried out with the same goal in mind: ensuring that the coffee you receive is always the best.
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.
