Collaborating with ethnic communities is part of Morère 1897 ’s sustainable rural development project. Indeed, because the Central Highlands people have always been farmers, the temptation to increase productivity at the expense of quality and tradition is increasingly heavy today.
Instead, Morère 1897 wishes to help the local communities reconnect with the natural environment they have always been so close to and return to organic agriculture that respects the environment. By sharing his experience and rigor in the production and harvesting of coffee, our domain is helping them to promote their products not by quantity but by quality.
“I love coffee, the peaceful life by the forest and the lifestyle of the ethnic people here. I do not feel much difference between them and me. I live the way they live, and I’m very happy to be considered as their sibling and relative.” Pierre Morère said.
Working closely with the M’Nông Chil communities in this way, Morère 1897 helps the ethnic groups to preserve their land and culture, and to develop joint projects run by the village council.
With this vision, Morère 1897 aims at building a society with the philosophy of collaborative commons that is driven by the values of positivity, ethics, mutual respect and support.
Each part of the process is done with great care and responsibility. With the assistance of the M’Nông Chil ethnic people, we carefully hand pick our cherries to ensure that we pick only those at the peak of freshness: plump, red and perfectly ripe. We choose only the best coffee cherries, and as soon as they are picked, they are processed immediately to prevent their natural sugars from breaking down. This is done within hours of picking.
After the ripe red cherries are harvested, the coffee beans must be removed from their fruity pulps and dried before they can be roasted. Then we use both the wet process and the dry process.
Also known as natural coffee, the dry processing method is the oldest way of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry in thin layers. Coffee produced by this method is heavy in body, sweet, smooth and complex.
Coffee processed by the wet method requires the use of specific equipment and fresh water throughout the processing. Beans are fermented from 8 to 16 hours and then flushed thoroughly to remove any remaining pulp. Washing the beans removes excess acid. Coffee beans produced by the wet process results in a coffee that is cleaner brighter, fruitier and regarded as being of higher quality. After drying and roasting, they’re ready to brew.
Although many producers choose to ship their beans, this can take weeks and compromise both flavor and freshness. That’s why at Morère 1897 we believe that managing the end of the process is important to preserve a maximum of freshness, flavor and superior quality of our beans.
As soon as our beans have been roasted, we pack them at the plantation before transporting them immediately and carefully to your home.