Coffee Bean Origin: Single Estate/Cooperative in Thailand, options are as follows:
🔸Thailand Chiang Rai Elephant Hill G1 Washed
● Treatment method: water washing
● Bean variety: 100% Arabica Catimor
● Flavor: Honey, orange peel, caramel, caramel aftertaste
● Roasting degree: light medium roast
● Altitude: 1300 to 1400 meters
● Packaging: Half pound of coffee beans (230 grams)
➡One-way exhaust valve + kraft paper bag fresh-keeping clip chain stand bag
● Shelf life: 4 months
(Start counting from the day of baking, for best flavor)
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Coffee flavor
The various nutrients in the coffee beans are thermally degraded into various odor molecular structures during roasting, producing flavors similar to various aromas. Good coffee beans have a naturally rich aroma, and at high, medium, and low temperatures, their aroma changes naturally, which is very pleasant and worth savoring.
Thai Chiang Rai Doi Chang Coffee Farm adheres to natural cultivation and traditional processing, becoming Thailand's most famous coffee product. Doi Chang is located in Chiang Rai Province in northern Thailand and is one of the country's famous coffee producing areas. Located at an altitude of approximately 1,200 to 1,500 meters, it has fertile soil and suitable climatic conditions, which are very suitable for growing Arabica coffee beans. The coffee industry in the region adopts a cooperative management model between local enterprises and villagers, forming a complete industrial chain from production to sales.
Doi Chang's coffee is made from hand-selected fully ripe red cherries, ensuring that each one reaches optimal ripeness. After harvesting, the pulp is removed and then washed and fermented to make the flavor cleaner, brighter and more layered. Subsequently, the coffee is dried in the sun, which, although more time-consuming than mechanical drying, can more completely lock in the natural aroma of the coffee.
The harvest season is from November to January of the following year. Farmers carefully turn and dry the beans to ensure that each bean is evenly dried and of stable quality. Elephant Hill Coffee is known for its unique flavor and high quality, making it one of the most famous coffee brands in Thailand.
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The village of Doi Chang, located in Thailand's Golden Triangle, has not always been known for its coffee. In the past, this area was famous for opium cultivation and trading, and many farmers relied on growing this cash crop to make a living and support their families. In 1983, with the help of a Thai royal initiative, farmers began planting Arabica coffee trees. The fertile soil and cooler climate of northern Thailand provide excellent conditions for coffee growth, allowing it to flourish.
After growing coffee for over 20 years, the farmers of Doi Chang became frustrated with being controlled by third-party coffee traders and decided to form their own alliance (more than a few thousand smallholders in total) to sell their coffee directly, naming it Doi Chaang Coffee. (The two a's are the name of the coffee organization) Most of Doi Chang's coffee is grown on small plots of land owned by individual families. Farmers take great care of their coffee trees and are dedicated to producing the highest quality single-origin coffee.
The automation construction of the Thai processing plant has actually exceeded our imagination, from the initial screening of floating beans, using vibration to screen out defective beans again, to peeling, fermentation, and large-scale machine drying. The entire process is fully built from the top of the hill to the bottom, allowing them to complete coffee processing with less manpower and provide more stable quality.
Botanically, the coffee tree is an evergreen tree belonging to the Rubiaceae family, subgenus Coffea. Coffee beans are the seeds of the coffee tree fruit. There are three major varieties: Arabica, Robusta, and Liberica. These three varieties cannot be interbred to produce different subspecies. All the world's fine coffee comes from the Arabica species, and within the Arabica species there are various subspecies of Arabica coffee, including evolution, hybridization, and mutation.
Typica
It is the variety that is closest to the native species, with slightly longer beans, a clean lemony taste, a sweet aftertaste, and an elegant flavor, but it is weak in constitution and has low resistance to leaf rust, making it difficult to grow and plant, and the trees have low fruit yields and low yields. Excellent estate beans such as Jamaica Blue Mountain, Sumatra Mandheling, and Hawaiian Kona are all Typica.
Catimor
It is a coffee variety that is a hybrid of Caturra and Timor. Timor itself is a natural hybrid of Arabica (Coffea arabica) and Robusta (Coffea canephora), so Cademo inherits the genes of Robusta and has excellent resistance to leaf rust. This makes Kademo popular in areas such as Central and South America that are plagued by leaf rust.
The Kadimo coffee tree is shrub-like, with a short plant and small leaves, and looks similar to a tea tree. Its canopy covers the trunk, helping to reduce pests and diseases. In addition, Kadimo is an early-maturing variety with higher yield than other commercial varieties. However, due to its high-yield characteristics, special attention needs to be paid to fertilization and shade management during planting. Kadimo coffee beans are round and small in size, with a caffeine content of about 1% to 2%. When grown at low altitudes, the flavor may be bland; but at high altitudes above 1,200 meters, the quality is significantly improved, and the flavor performance is even comparable to varieties such as Bourbon and Caturra.
Although Catimor may not be able to compete with the top-quality Arabica in terms of flavor, its excellent disease resistance, high yield and adaptability to low-altitude environments make it an indispensable variety in the global coffee industry. With the advancement of processing technology and roasting techniques, some carefully cultivated Cademo varieties have shown more delicate flavor potential, which is worthy of further exploration and taste by coffee lovers.
Coffee Processes
It refers to the process of turning ripe red fruits into dry green beans. Each processing method has its own advantages and disadvantages, and is affected by the natural environment and different needs of the origin. Therefore, each origin has its own suitable processing method. This batch is the water-washed processing method, which is briefly described as follows.
【Washed method】Washed / Wet Processed
Also known as wet processing, before drying, all coffee fruits will be removed from the skin and pulp, and then soaked in water in a fermentation tank for fermentation to remove the pectin film remaining on the seeds. They are then washed with water and dried in the sun or by machine.
The washed coffee has a cleaner, crisper taste than the natural coffee, and is lighter in body than the natural coffee. It usually has a brighter flavor, rich acidity, and fruity flavor, and is usually easier to distinguish.
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