From bean to cup

One of the most fascinating things about an origin like Thailand is the fact that most of the  farmers are not only farmers, but roast and brew.  To have a large group of farmers working together while understanding the complex process from bean to cup is quite a privilege and such is the case of Chatree Saeyang, who produces coffee in one of the oldest regions in Thailand, about 45 minutes from Chiang Mai City. Quite admirably, Chatree has won multiple awards in local green bean competitions, (including first place in 2019).

An interesting fact is that this area also hosts one of the oldest coffee regions in Thailand, and therefore a lot of heirloom varieties can be found there. Research has shown that this area has a lot of Bourbon and Typica.

CULTIVARS:

Bourbon, Typica & Chiang Mai

ALTITUDE:

1,300 meters above sea level.

PROCESSING:

 Extended Fermentation Fully Washed: coffee cherries are rested in low temperature for a few days before pulped and going through the washed process, which involves fermentation under water for a few days. Then, the parchment is dried on bamboo raised beds for 14 days until the appropriate moisture. The parchment is then cured for further two months inside Chatree's home before being mill at Beanspire's mill 2.5 hours away.

NOTABLE:

Because this is one of the oldest coffee growing regions in Thailand, there are a lot of heirloom varieties. Recently, Beaspire sent the leaves to World Coffee Research in order to map the genetics of the coffee trees in this area and the results came back quite surprising: while most Thai farms are of mixed varieties, this area has a lot of Bourbon and Typica, the sample shows that it is an Ethiopian landrace.

TASTIFY™ CUPPING NOTES :