Huver is a second-generation coffee farmer who transitioned to specialty coffee production in 2014 . As global coffee prices fell, he realised that traditional farming practices were no longer sustainable. He started implementing new post-harvest protocols to enhance the flavor profile of the coffee. After years of trial and error, Huver's family and farm achieved their first exportable harvest of specialty-grade coffee in 2018. This success encouraged them to experiment further with processing techniques, leading to exciting and innovative results. The coffee from this particular lot underwent a washed process. The freshly harvested cherries when through a fermentation process where the cherries are allowed to oxidize for 17 hours. The coffee was then fermented with brewer's yeast for 74 more hours. The parchment coffee was then dried in a mechanical dryer for four days, maintaining a constant temperature below 35ºC.

Huver is a second-generation coffee farmer who transitioned to specialty coffee production in 2014 . As global coffee prices fell, he realised that traditional farming practices were no longer sustainable. He started implementing new post-harvest protocols to enhance the flavor profile of the coffee. After years of trial and error, Huver's family and farm achieved their first exportable harvest of specialty-grade coffee in 2018. This success encouraged them to experiment further with processing techniques, leading to exciting and innovative results. The coffee from this particular lot underwent a washed process. The freshly harvested cherries when through a fermentation process where the cherries are allowed to oxidize for 17 hours. The coffee was then fermented with brewer's yeast for 74 more hours. The parchment coffee was then dried in a mechanical dryer for four days, maintaining a constant temperature below 35ºC.