The Making

"The Making" of our products, including:

1. Coffee

2. Pepper [updating]

3. Macademia [updating]

4. Others [coming soon]

1. Coffee

Natural method

Whole coffee cherries are sun-dried, undergoing natural fermentation. Flavor is bold, sweet, with notes of fruit, chocolate. Making simple and water-saving, but fermentation control is difficult, prone to defects.

Honey method

Processing removes skin, retains mucilage, then dries. Sweet, balanced flavors include honey, fruit. Yellow, Red, Black Honey variations exist. Balanced, less acidic coffee results, but technique is vital to prevent mold.

Washed method

Washed processing removes cherry skin and mucilage via fermentation and washing. Clean, bright flavors with high acidity result. This method requires significant water use and precise control.

Something different

Anaerobic processing ferments coffee in sealed, oxygen-free tanks. Unique, intense flavors emerge. Careful monitoring is key to prevent off-flavors.

What are the factors influence our decission for coffee processing method?

Weather – Sun, rain, and humidity levels determine whether we opt for natural, honey, or washed processing. Every shift in nature shapes our coffee, and we embrace the changes to bring out the best in every bean.

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Our motto in processing:

" People - Product - Planet "

People - improving our working condition day-by-day

Product - quality product for customers' wellbeing

Planet - processing but not harming the environment, preserving it for future generation.

3Ps motto in processing of Regene

The Making

1. Coffee

Natural method

Honey method

Washed method

Something different

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Store Policy