Speciality Coffee Revival With A Twist

In the world of specialty coffee, traditional processing methods are getting a funky update with anaerobic fermentation. This method ditches oxygen by sealing coffee cherries in tanks, allowing natural yeasts and bacteria to create a unique party. Instead of the usual suspects, Behind The Leaf use Koji rice, a fermented rice product known for its umami magic to break down complex sugars in the cherries, leading to even more diverse and exciting flavour profiles in the final cup. Expect notes with a hint of that savoury umami depth thanks to the Koji.

Behind The Leaf

Behind The Leaf (BTL) isn't your average coffee producer. This Shan State micro-mill empowers over 50 women from the Pa-O community. Facing challenges like single motherhood, BTL provides them with stable income, valuable skills, and leadership opportunities.

These women are no longer just surviving; they're thriving as coffee farm managers, roasters, and more, brewing both delicious coffee and positive change in their community.