Origin: Chang Mai, Thailand

Taste Notes: Pomelo - Maple Syrup - Belgium Chocolate

Process - Washed

Roast Level: Light/Filter

Varietals: Caturra, Chiang Mai 80, Bourbon, Typica

Located in the Chiang Mai province, Doi Saket has a rich history of being the oldest coffee-producing area in Thailand. In the '70s, opium production was prevalent in Thailand and coffee was introduced as a solution by the Thai King in 1977 to be a hopeful transformation towards good farming and sustainable livelihoods. The very first Arabica trees from the opium replacement program were tested here and still remain till today.

This coffee was produced by Nui and Aoy, a young couple who put behind their city careers to return to their parents' coffee farm 5 years ago. Nui is 36 and an engineer by training, while Aoy is 33 and an accountant by training. Today, Nui and Aoy have committed all their efforts to producing quality, specialty coffee and document their journey over social media.

The idea behind this lot was to explore the possibility of creating a clean and complex cup. In standard practice, Doi Saket producers would utilise a traditional washed process with a single-stage wet (or soaked) fermentation that would last a day. For this lot, a double-stage fermentation process inspired by Kenyan processing was applied to push the clarity of flavours further. Cherries are pulped and left to 'dry' ferment in closed tanks for 48 hours, then water is added to create a wet fermentation for 24 hours. The coffee is then cleaned and dried before being sent to the mill.

Coffee orders are roasted every Thursday/Friday and shipped the next Monday