THAILAND - KHUN LAO

Omni Roast

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A BIT ABOUT THIS COFFEE

We’re thrilled to bring you another deliciously sweet and unique coffee from one of Thailand's top producers, Mr Jaroon Jaipin.

This is the third coffee we’ve showcased from Jaroon, but it's the first time we’ve had one of his black honey lots. Jaroon sustainably produces his coffee in a pristine environment surrounded by jungle in Khun Lao village, Chiang Rai.

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WHY YOU'LL LOVE IT

This coffee exemplifies the unique flavour profile of Khun Lao village coffee. Think jammy mulberries mixed with a brown sugar sweetness and a hint of cinnamon in the finish… Literally mouthwatering!

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HOW TO BREW

We love it as: Pour Over (Black) or Espresso (Black).

Also good as: Plunger or Batch Brew (61g/Litre). Enjoy!

V60 brew guide:

Dose: 20g

Yield: 300g

Time: 2.30-2.45 mins with 30-second bloom

EK Espresso brew guide: 

Dose: 21g

Yield: 50g

Time: 25-27 Seconds

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THE STORY

The first thing you notice arriving at Jaroon Jaipin’s village, ‘Khun Lao’, is how pristine and picturesque it is. Like stepping into a carefully curated fairytale landscape, Jaroon’s coffee grows in exceptionally well-managed garden-like plots surrounded by dense green jungle-clad peaks. Jaroon’s attention to detail is evident from the way he manages his coffee farm through to the meticulous care given during processing. 

The main variety he cultivates is Chiang Mai 80; a local hybrid developed by the late King, that combines Catimor and SL-28 for both disease resistance and good cup quality. On our 2023 visit, we also spotted some Bourbon and Typica trees here and there. Before coffee was introduced to the area 40 years ago, Khun Lao had a history of tea production that dates back centuries. 

Thailand is one of the only countries in the world where you have a strong consumer market for specialty coffee just hours away from coffee-growing regions. This proximity provides a unique opportunity for roasters and growers to collaborate closely on processing. This lot is a perfect example of the magic these collaborations can produce! Jaroon has worked alongside our partners co-op Beanspire as well as some of Thailand's best roasters to get some exceptional results from his farm.

Honey-processed coffees are given their name due to the colour (white, yellow, red, or black) and the amount of sticky fruit mucilage intentionally left on the outside of the parchment during drying. This gives the coffee certain flavour attributes like increased body or complexity. 

For this black honey lot, the whole cherries were fermented in closed HDPE bags and submerged underwater in low temperatures for 3 days. Then the coffee cherries were pulped without water (leaving some fruit mucilage on the bean parchment), and then dried on raised beds inside a greenhouse with the assistance of a dehumidifier. Thailand usually suffers from high relative humidity and rain during the harvest season, so this is an innovation that they have applied to assist with the drying - and the results are amazing.