Round, Sultanas, Dates, Plum-like acidity
Pangkhon Village, Chiang Rai
Natural with Anaerobic Fermentation
1,200 - 1,400 m
About the Product
Sanchai started processing coffee six years ago after wanting to make a change to the supply chain in the Thai coffee industry. He had heard that there was both the demand and ability to supply higher quality coffee from customers and coffee farmers, respectively. This motivated Sanchai to create high-quality and locally-sourced Thai coffee beans, something that he has thoroughly enjoyed doing and is still constantly learning from. Besides processing coffee, Sanchai has also been working towards creating a greener environment at Baan Pan Khon by discouraging the use of chemical fertilizers and planting trees such as avocados and cherry blossoms.
When Sanchai receives coffee cherries from the farmers, he immediately cleans the cherries and bags it for fermentation without oxygen for three days. He then transfers the fermented coffee to a raised bed to dry for 28-30 days. This anaerobic fermentation creates rich fruity notes in the coffee.