Mae Daet Noi | Catimor | Anaerobic Natural

From the world of design to the fields of coffee, Aten Somboonkumchoo’s journey is one of transformation and purpose. Now leading his family’s Lica Coffee Estate, he brings the same creativity and attention to detail that once shaped his work as a designer into caring for every step of cultivation and processing.

For the Anaerobic Natural process, ripe cherries are carefully hand-picked and fermented in sealed tanks for 96 hours, allowing natural microbes to develop rich fruit complexity. After fermentation, the cherries are sun-dried on raised beds for 32 days, producing a cup that reflects clarity, balance, and lasting stability.