Created by Hand
Processed with Heart
The villagers tend their crops all year round, and harvest October to November. From seedlings to 3m high coffee plants, it’s a whole year of tender nurturing. They help each other come harvest time depending on which farm has the ripest coffee cherries.
Monlan (Mo-Lan) ‘honey process’ the coffee beans, which is one of the oldest and most natural ways of processing. This is a semi-washed, labour intensive means of getting that unique, unrivalled flavour in the coffee beans, sweetened by the mucilage (Mesocarp), which is left on the bean to dry naturally, rather than washed off (hence the sticky feel of honey). The beans are laid out on large handmade thatched platforms, to dry naturally in the sun. They are turned by hand every 2-3 hours during daylight, for 3-4 weeks, to get the right level of drying fermentation.
Monlan Coffee
made exclusively for the home coffee connoisseur
How your coffee tastes is reflective of how the coffee beans are grown, nurtured, harvested, and processed before roasting, which is the most significant contributing factor to the flavour in your cup. Just think – your next coffee has a real history, from the villagers and mountains, directly to your cup.