The Veteran
Thai washed coffee is not usually very complex. But this coffee is special. It's processed by a veteran in the coffee industry, Noi Duongdee (39), who has been working as a coffee processor for over 10 years. Noi has worked with one of the pioneer mills in the Thai coffee specialty industry for many years before venturing out to start his own coffee processing plant in Chaiprakarn, Chiang Mail.
Cultivars:
Catimor, Chiang Mai
Elevation :
1250-1450 m
Processing:
Fully washed: the cherries are harvested throughout the day and rested for one night in cool temperature before being pulped in the morning. The delayed pulping with a controlled temperature helps add complexity to the coffee. After the coffee is pulped, it is submerged under minimum water to ferment for 18 hours before being cleaned and dried on a patio covered with plastic sheets for cleanliness. The minimum water usage helps retain the complexity, while creating consistency at the same time.
Notable :
Unusually complex flavours in a washed Thai coffee, due to very careful processing done by one of the country’s leading processing experts.
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Photo Gallery :
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