€12,95
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Tones of caramel sweetness
Full body
Lemon-like acidity
Pure and refined flavour
Doi Pangkhon is located in northern Thailand and has approximately 300 households. The plantations are easily accessible and characterized by excellent infrastructure. The region is part of a successful transition from opium cultivation to coffee cultivation, initiated by the former king of Thailand.
As a process designer, processing specialist, and exporter, Jane Kittirattanapaiboon has been working in Doi Pangkhon for ten years. She is committed to female leadership in the coffee sector and contributes to economic stability and environmental conservation. She manages the entire process from wet processing to cupping
This coffee underwent a fully washed processing method. After pulping, the coffee was fermented for 12 to 24 hours, depending on the weather. It was then soaked in clean water for another 12 hours and thoroughly washed to remove all pectin. The beans dried for 15–20 days on raised bamboo beds and in greenhouses. After drying, processing continued with a destoner, huller, sieve, and density table, including manual selection.
The coffee is roasted according to a modified Ikawa profile: lower final temperature (145 °C) and slightly longer roasting time for optimal acid development. This roasting process results in a balanced body, soft malic acid, and layered sweetness.
Pricing
61.5% for the farmers.
11.5% for export costs.
7% for logistics and shipping.
6% for financing and regenerative contribution.
14% for This Side Up Coffees.
