the first step of a long journey

Soon after Fuadi detected Thailand’s potential as a new origin, he traveled around the country searching for the right allies to work with. He was looking for the right altitude, growth potential, and acidity. Still, he was also in search of ambitious farmers who would eventually be willing to experiment with him as the process designer. This lead him to the Mearleku brothers, a united group from the hill tribe community.

So, in Huai Mae Liam village, near Doi Pangkhon, Asor Merlaeku, who is only 28, became immediately engaged with Fuadi and his working dynamic. He is, according to Fuadi, one of the most sophisticated and innovative farmers he works with. His coffee reflects outstanding complexities in flavour. This is the first year the coffee from Hui Mae has been exported independently, and we’re so happy to see it happening!

CULTIVARS:

Catuai, Chiang Mai, Typica

ALTITUDE:

1,350 meters above sea level.

PROCESSING:

Anaerobic natural: the coffee cherries are anaerobically rested inside GrainPro bags for 5 days after picking and flotation. GrainPro is a hermetic bag that prevents oxygen from coming in, but also oxygen to permeate out, closely mimicking a vacuum environment. This creates an anaerobic fermentation process that adds complexity and sweetness to the coffee. After that, the coffee cherries are dried on bamboo raised beds for 3 weeks, before being cured further in GrainPro for 1 month.

White Honey: because this coffee is partially fermented, the mucilage on the parchment results in a brightness close to washed coffee, but smooth and sweet like a honey.