The majority of farmers in Doi Pangkhon (300 families) have switched to processing their coffee using a Kenya-style double-washed method. This involves pulping coffee cherries at night and leaving the parchment to ferment in a tank without the use of water for one night. And then on the second night, the parchment is then fermented again, but this time by soaking it under water. This process is also known as a double fermentation washed method, commonly seen in Africa. The parchment is then dried on bamboo-raised beds until the right moisture content before getting hulled, size sorted, density sorted and hand sorted to remove all the defects.

A silky blend of toffee and cream makes this a delicious dessert in a cup, which is finished off with milk chocolate which keeps going into the aftertaste.

• Country: Thailand
• Region: Doi Pangkhon, Chiang Rai
• Producers: Merlaeku Family x Beanspire
• Altitude: 1,250–1,450 m.a.s.l.
• Processing method: Kenya-style Washed
• Varietals: Catuai, Typica & Chiang Mai

Cupping Notes

Toffee, cream, milk chocolate

• Clean cup (1–8): 6
• Sweetness (1–8): 7
• Acidity (1–8): 6
• Mouthfeel (1–8): 6
• Flavour (1–8): 6.5
• Aftertaste (1–8): 6
• Balance (1–8): 6.5
• Overall (1–8): 6
• Correction (+36): +36
• Total: (max. 100): 86

Roasting Information
Medium-dark - Take this coffee all the way though the gap and just up to the edge of second crack. Beware it may take more heat than normal to get there!