FLAVOUR PROFILE
Fudge, Caramel syrup, Cranberry
REGION
Doi Pangkhon, Chiang Rai
PARTNERSHIP
2020
ELEVATION
1250-1500m
PROCESS
Double fermentation washed
VARIETY
Catuai, Chiang Mai 80, Typica
THAILAND AKHA
Espresso Roast
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A BIT ABOUT THIS COFFEE
This coffee is from the fertile, mountainous village of Doi Pangkhon, Chiang Rai, where the talented 38-year-old, Inthirit Wuiyaku, produces it. Most of the farmers here belong to the Akha ethnic minority group and they are quickly garnering a reputation for producing some of Thailand's most highly sought-after microlots.
This coffee is fully washed using a two-stage fermentation method. After harvesting, the cherries are pulped to remove the skin, before undergoing an initial dry fermentation (without water) overnight. The next morning, the coffee is moved into tanks and fermented underwater for an additional 12 hours. Finally, the parchment is thoroughly washed, cleaned, and dried on raised beds.
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WHY YOU’LL LOVE IT
Something unique, something for everyone! This tasty coffee boasts a neat and syrupy mouthfeel, with a sweet finish. Expect flavors of caramel syrup, fudge, and mild fruit notes reminiscent of cranberry. It makes for a perfect medium-intensity espresso or a sweet and smooth milk coffee.
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HOW TO BREW
We love it as: Espresso
Also good as: Plunger, Aeropress
Brewing Espresso?
Try: 20g Dose 42g Yield Time 27-31 seconds
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THE STORY
Since 2015, Thailand has witnessed a significant surge in local innovation among educated and passionate farmers and processors. There has been an increase in the quality of larger regional lots as well as a wide-spread emergence of micro-lot production in the northern provinces of Chiang Mai, Chiang Rai and Nan. We began sourcing coffee from Thailand in 2020 and consider ourselves fortunate to collaborate with innovative local partners on the ground, such as Beanspire. Beanspire has played a significant role in showcasing some of Thailand’s best coffees on menus around the globe. Over the years, they have also provided farmers with ongoing training and various levels of infrastructure upgrades at the farm and mill levels.
Most of the specialty growers in this part of northern Thailand are between 25-35 years old, and many have returned from the city to their villages to pursue farming and producing high-quality coffee. The above-average prices for specialty green coffee in Thailand promise an economically sustainable future for young farmers and contribute to the production of exceptional environmentally sustainable coffees—a win-win!
Due to local tariffs on imported coffee and a thriving domestic coffee scene, only a small amount of Thai beans are exported each year. Therefore, we’re thrilled to partner with the Akha community to bring you this rare coffee! This double fermentation, washed coffee is a delicious example of what Thailand can deliver!
Arabica cultivation in Thailand began in the late '70s as part of an opium eradication program introduced by the King to address the environmental and social problems associated with the illicit trade, while also creating an alternative means of income for the people of the region. Fast forward a few decades, and specialty Arabica production has become highly sophisticated, yielding fantastic results.