Yosniyom (Anaerobic Natural)

In the mist-covered peaks of Huai Nam Dang, the Yosniyom project is exploring the depths of flavor through oxygen-free fermentation. This rugged, high-altitude region provides a cool environment that is ideal for the slow, controlled processing required for this specialty lot.

Using the Anaerobic Natural method, whole cherries are sealed in airtight tanks to ferment without oxygen. This process encourages specific microbial activity that develops deep, wine-like complexities and a heavy, velvety texture before the coffee is finished on traditional drying beds.

The profile is intense, exotic, and full-bodied with notes of strawberry, white grapes and pomegranate.

A powerful expression of Northern Thailand, capturing the wild essence of Huai Nam Dang through the lens of modern processing.