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I am the 3rd generation continuing my grandmother and mother's coffee work from South Sulawesi, especially in Enrekang. Before 2010, they were still dealing with random and defective-grade coffee. In 2013 I returned to Enrekang to focus on improving coffee from the plantation in terms of quality and quantity, adapting knowledge from farmers in two different districts, Enrekang and Gowa, as well as coffee literature on the internet. The farmers here and I have carried out several kinds of processes empirically from year to year, as well as expanding knowledge about the nature and environment of coffee from farmers in the Gowa district, Topidi. With this, I realized that to make coffee that I like, the main thing comes from the environment where the coffee tree grows, and the orderliness of the post and post-harvest process.