Coffee plants grow alongside avocado, jackfruit, papaya, and macadamia trees, which not only provide natural shade for the coffee but also create a cooler environment for the families living nearby. This balanced ecosystem helps protect the plants from disease and contributes to the coffee’s clean, refined flavour profile.
Its smooth body and delicate, crisp acidity give the coffee a refined texture—subtly creamy, with notes of macadamia, praline, and dried plum.
After harvest, the cherries are carefully sorted and washed. The process begins with fermentation under controlled conditions, preserving the coffee’s clarity and subtle flavour nuances. The beans are then dried on patios for 7 to 10 days until they reach the desired moisture level.
Padah Lin reflects the stories of local communities. It is the result of farmers who, despite limited resources, have built a sustainable way of life around coffee cultivation.
