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Doi Saket Anaerobic Washed, Thailand

RM66.00 MYR

Tasting Notes: Blackberry, Pear, Chamomile

Region

Doi Saket, Chiang Mai

Producer

Nui & Aoy

Processing

Anaerobic Fully Washed

Altitude

1100 - 1450 MASL

Variety

Typica

We're thrilled to bring some exciting Thai coffees back to the coffee lineup this year. The coffee community's positive reception of our previously released micro-lots with the same partners at Beanspire reinforced our desire to continue supporting the growth of Asian specialty coffee.

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.

Heirloom varietals, especially Typica, are still the standard cultivar in many old farms with trees up to 30-40 years old, older than most of the current generation of farmers. Beanspire aimed to demonstrate to their contributing farmers that there are coffee roasters who appreciate and are willing to pay more for the Typica varietal despite the lower yield. In other growing areas, the varietal has already been replaced with higher-yielding and more disease-resistant strands.

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.

This lot is different from our Doi Saket 'Kenya-style' washed. Here, cherries are kept in a closed tank for 3 days before being pulped. After pulping, the coffee returns to the tanks for another 72 hours in an anaerobic environment, before being washed clean and left to dry. After it has dried to the right moisture content, it's delivered to the dry mill for hulling and sorting. What makes this experimental approach to a washed coffee special is the ability to enhance the overall structure and flavour in the cup. We find it brings out a delicately floral coffee with a fresh sweetness and berry-like acidity.