This vibrant lot is a creative collaboration between local farmers and Ms. Hnin Ei Cho, who personally oversees this experimental process to ensure a high-quality, flavor-forward result. The coffee is crafted using a specialized anaerobic fermentation, where the beans are tucked away with food-grade lychee for up to three days to infuse them with a lush, fruity sweetness. After this unique soak, the beans are sun-dried on raised beds for two weeks, resulting in an aromatic and unforgettable cup that pushes the boundaries of traditional coffee.