Project Origin and Claudia have collaborated on a joint initiative committed to improving the livelihoods of the local community In each region, through restoration and improvement of farming practices, as well as implementing a range of Anaerobic Honey processing techniques, in order to create a higher and more sustainable income for producers.

In 2016 producer Claudia Lovo teamed up with Saša and other coffee professionals to create a farm that is self-sustaining. This farm previously produced only commodity coffee and was financially unsustainable, so they implemented a model that valued soil, workers, and cup quality equally.

Coffee cherries were fermented for a long time to provide deep red fruits flavour before being dried on raised bed packed thickly to retain intensity and long tactile sensation. They have grown fond of this procedure which allows for controlled fermentation in stainless tank for 72 hours.