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Doi Pangkhon - Thailand - Natural
$19.00

Doi Pangkhon - Thailand - Natural

WHITE WINE  |  PINEAPPLE  |  CANDIED WALNUT

Producer: The Merlaeku Family x Beanspire 
Region: Chiang Rai, Thailand
MASL: 1250 - 1500
Process: Natural
Varieties: Catuai, Typica, Chiang Mai
Roasting Profile: Espresso, French Press

Please note:
If you're ordering 500g, you'll receive 2 x 250g bags
If you're ordering 1kg, you'll receive 4 x 250g bags

Customer Reviews

Based on 1 review
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Verena
Thailand Treasure

I'm a big fan of Doi Saket from Thailand so when I saw Doi Pangkhon I was delighted. And I remain delighted! For me this coffee is as the tasting notes describe it, white wine (in a coffee, who knew?) Pineapple and toasted walnuts..a balanced set of flavours that make a a perfect black or milk coffee. (Made in a french press.) Multilayered and charming..a bit like Thailand. Enjoy. ☕

 
This is a natural processed micro lot with the Merlaeku brothers. We floated the cherries and laid them on bamboo raised beds in a one-inch layer. We continued to sort out under-ripe and fermented cherries throughout the drying process and the cherries were raked multiple times each day. After the cherries are dried, they're bagged to cure for two months before milling at Beanspire's dry milling facilities. 
 
All of the villagers at Doi Pangkhon belong to Akha Hilltribe and they are very young for coffee farmers, 25-35 years old, mostly. The elevation at Doi Pangkhon is from 1250-1500 meter above sea level. Note that we are at 19 degree north of the equator, which means that this elevation is really high (e.g. Colombia Narino is 1 degree north, Costa Rica Tarrazu is 9 degree north so coffee can grow beyond 1600m there). Coffee cannot grow in Thailand above 1550m. 
 
The varieties here are a mixture of Typica, Catuai, and Chiang Mai (with many unknowns as well). Chiang Mai is a local hybrid that is a cross between SL28 x Caturra x Hibrido de Timor. So it's a catimor variant (like Colombia and Castillo varieties!) that's backcrossed with SL28 in order to improve the cup quality. It's a rust resistant cultivar that's been developed by our late King as part of his effort to eradicate opium plantation by the hill tribe in the North. 
 
In terms of green preparation, the coffee went through a destoner, huller, size grader, density table and ended with handsorting. The green passed through the density table multiple times. We shipped coffee in a triple layered bag, which includes a cotton bag in the outer layer, High Density Polyethylene (HDPE) in the middle layer and GrainPro in the innermost layer. 

 

From the Exporter - Beanspire: 

 

 

Doi Pangkhon, in Chiang Rai, has 300 households, each typically producing about 1-2 tons of parchment. In the first two years, we worked with each house individually on their wet processing and bought their parchment before hulling and grading at our mill. In the 2017-2018 season, we invested in a wet mill, operated by the 5 brothers of the Merlaeku Family, so we had more control of the process since the cherries and we also bought cherries from outside the family as well. In the 2018-2019 season, we improved the mill by adding the roof, buying new pulpers and improving workflows. In the 2019-2020 season, we bought an electricity generator, built a cupping lab for the farmers, and laid new concentrate flooring for the mill. This season we've grown in volume despite the Covid situation and have built a new irrigation system at the mill.

 

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
V
Verena
Thailand Treasure

I'm a big fan of Doi Saket from Thailand so when I saw Doi Pangkhon I was delighted. And I remain delighted! For me this coffee is as the tasting notes describe it, white wine (in a coffee, who knew?) Pineapple and toasted walnuts..a balanced set of flavours that make a a perfect black or milk coffee. (Made in a french press.) Multilayered and charming..a bit like Thailand. Enjoy. ☕