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Doi Saket Double Washed, Thailand

RM186.00 MYR

Tasting Notes: Sugarcane, Milk Chocolate, Sencha

Region

Doi Saket, Chiang Mai

Producer

Nui & Aoy

Processing

Kenya-Style 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.

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.