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 big mug of fudge, dipped in milk chocolate, with a sprinkle of almonds for a sweet, super quaffable cup.
- 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 & SJ133
Fudge, milk chocolate, almond
- 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
Medium-dark - through first and steadily through the gap to the edge of second crack, no more.
Our sourcing partners Beanspire have been working in Doi Pangkhon for nearly a decade. In Chiang Rai, Doi Pangkhon has 300 households with each typically producing about 1-2 tonnes of coffee.