Beanspire works closely with each house in Pangkhon, ensuring individualized wet processing and purchasing their parchment before hulling and grading at their mill. The micro lot they present is a honey-processed coffee. Cherries were collected, and defective ones *were* removed through floating. Pulp was *removed* without water to preserve the parchment's mucilage. *The parchment was then* thoroughly dried on raised beds with frequent raking, preventing fermentation and ensuring even drying. At an elevation of 1250-1450 meters above sea level, Doi Pangkhon boasts a mix of Catuai, Typica, Chiang Mai, and SJ133 (identical to Costa Rica 95) varieties.