Koromii is the name chosen by the 27 smallholder farmers who produced this coffee in order to represent their sub-region. The Koromii farmers are a part of the larger Sookoo group, a local organization working with coffee farmers as a processing station, but also as a source of knowledge and education, providing training and cultivation guidance.
Most of the 27 farms are situated in a dense forest. Below these are other smaller shade trees and some mixed food crops among the coffee trees. In every corner of the farms, there are wild plants that maintain the original biodiversity of the old forest.
The cherries for this coffee were carefully picked, using a floatation tank to select only perfectly ripe fruit. They were then transported to the drying station within 6 hours, to assure that no fermentation develops by leaving them soaked for too long. Once at the station, the cherries were placed on raised beds, where they were dried for 24 days.