K'Ho coffee processing method: Slow drying in a wooden stilt house

Starting with ripe red coffee beans, the K'ho people often carry out semi-wet processing on the same day, right after harvest. The coffee beans will then be dried before being placed in the attic of the ethnic people's stilt house to dry slowly for about 35 - 45 days (other methods only take an average of 6 - 15 days). Each family's stilt house has an attic, with many windows to keep the air circulating. This attic is located right above the ethnic people's living space, so the coffee beans, over time, carry the smell of wood and smoke from the kitchen. Thanks to the semi-wet processing method and slow drying for such a long time, the coffee beans have a hard texture and a rich flavor, reminiscent of the breath of the mountains and forests.

The Married Beans has a special respect for the cultural identity of the ethnic people. We support the farmers with machinery, equipment, and technology transfer, while also wanting to preserve their traditions and identity.

Perhaps only farmers understand what they are doing best. As for us, we simply connect and co-create.