Our journey begins in the rich, volcanic soil of the Mo Nong Highlands. Our partner farmers, with generations of knowledge, select only the ripest, most perfect cherries by hand. This is not a harvest; it's the first act of selection.
The chosen cherries are laid out on raised beds to dry naturally in the sun. Our teams turn them meticulously by hand, ensuring each bean develops its full, complex flavor. This slow, patient process is where the bean's innate sweetness is locked in.
This is where craft becomes art. Our artisan roasters don't rely on timers; they use their senses. They listen for the "first crack," watch for the perfect shade of brown, and smell the exact moment the flavors are unlocked.
Here lies our deepest commitment to detail. First, precision grinding ensures every particle is the perfect size for a flawless extraction. Then, nothing leaves our facility without passing the cupping test. Our expert team tastes every single batch for quality, consistency, and that signature EJ Farm profile.
Our craft doesn't end with coffee. We apply the same obsessive detail to our bean-to-bar chocolate.
Cacao pods are harvested and the beans are fermented in wooden boxes, a critical step to develop their deep, fruity, complex notes before drying.
We grind and "conche" our nibs for over 48 hours. This is our non-negotiable step for creating the signature, velvety-smooth texture of our chocolate.
Our chocolatiers meticulously temper the chocolate to achieve the perfect "snap," shine, and melt-in-your-mouth feel. This is the final act of craft.
The craft, the care, and the passion are in every product we make. Now, it's your turn to experience it.
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