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Curated Coffee Series: DoiTung (Gayo)

coffee

Curated Coffee Series: DoiTung (Gayo)

350.00 ฿

Note

Bold, Blueberry, Pineapple, Banana Cracker, Berry-like Acidity

Composition

Gayo

Region

Doi Tung, Chiang Rai

Process

Honey with Anaerobic Fermentation

Elevation

1,000 - 1,200m

Curated Coffee Series: DoiTung (Gayo)

Regular price 350.00 ฿

About the Product

The Producer
For over 30 years, the DoiTung Development Project in Chiang Rai has been working to promote coffee cultivation as an alternative to illegal plants farming among local farmers. Having successfully achieved its initial goal, the project recognized that the majority of coffee grown in Thailand is of the Cartimor variety. In order to diversify and develop the potential of Thai coffee, the project has planted over 10 additional specialty coffee varieties on experimental plots. The project is collecting data on yield, cup quality, and ideal microclimates for each variety. This research will inform the feasibility of expanding coffee varieties and providing Thai coffee farmers in different areas with more options.

The Project
The primary goals of the DoiTung Development Project are to promote sustainable coffee income and to develop the area in a way that allows people to live in harmony with the forest. Therefore, the selection and development of Arabica coffee varieties suitable for different types of terrain has been expanded to other project areas outside of Chiang Rai, such as Chaloem Phra Kiat, Nan. The project has shared knowledge on plot management, drawing on lessons learned from Doi Tung and adapting it to Nan, resulting in high-quality coffee for consumers.

The Process
Over a couple of years, Man, the processor, develops a specific way to process the Gayo coffee beans. He finds that how the beans are dried refines their taste. The process starts the day after the coffee cherries arrive at the facility. First, they're cleaned and undergo a 3-day anaerobic fermentation in a tank at 20 degrees Celsius. After fermentation, the cherries are pulped without water, which helps keep the mucilage layer intact. The beans are then moved to drying beds and spread thinly for the first 2 days. On day 3 of drying, the beans are piled into a thicker layer for 5 days to develop more complex, fermented flavors. Finally, they are spread out in a thin layer again and dried for a total of 22 days until their moisture content reaches 10%.

Brewing Guide

Dose

Water

Temp

Time

Press

18g

270ml

90°c

4:00m

Aeropress

15g

225ml

90°c

2:30m

Pour Over

20g

300ml

90°c

2:30m

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