When Jane Luo and her husband began growing coffee on their farm called Yirong in 1987, their goal was to grow the best coffee in the region…. Today, more than 30 years later, their daughter Jean Luo is helping the family develop the family business. This is so that they can successfully meet demand while targeting a much more lucrative export market, especially for specialty quality coffee. Jean’s partner Song is an agronomist and is involved in managing agricultural activities. Yirong’s farm is bio-certified, fertilized only with compost, the farm’s water needs are supplied by a mountain spring. After manual harvesting, the berries are selectively sorted and mechanically pitted. The seedless coffee beans are then placed in tiled fermentation vats where they are fermented for 24-30 hours. After fermentation, the berries are cleaned in a washing channel and reach their final shape by drying for 28-30 days.
