We are on the opposite slope of Mount Latimojong from the well known Toraja region, where we have the same varietals, climate, and elevation, but here we have some unique opportunities to implement modern and experimental processing. All our coffee enters our processing as ripe cherry picked the same day, is carefully monitored through fermentation, dried slowly on raised beds, rested as parchment for 30 days in climate control, dry hulled, hand sorted as green bean, packaged in GrainPro, and cupped for quality control.