Thailand - Huai Chomphu: Anaerobic Natural, Catuai, Typica and Chiang Mai

Origin

• 🇹🇭 Thailand

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

If you would like your coffee shipped pre-ground, please choose from our 'Select Grind' option before adding this coffee to your cart. Making its debut to our list is the Huai Chomphu; anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. We're delighted to introduce such a spectacular lot, which is grown in a remote village in Thailand. The anaerobic natural process magnifies this coffees spectrum of flavour; from a big, boozey acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. to a rich, aromatic sweetness - this coffee has it all. We're lucky to have gotten our hands on this gem and thrilled to have it on our list! Country : Thailand Farm Name : Huai Chomphu Elevation : 1,200 MASL VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., Chiang-Mai Process : Anaerobic Natural