#SSSSS No3 – Thailand Doi Pangkhon Kenyan-style Washed Catuai, Typica & Chiang Mai 2019

Summary

Bean name #SSSSS No3 – Thailand Doi Pangkhon Kenyan-style Washed Catuai, Typica & Chiang Mai 2019
Country #SSSSS Limited Editions 2019
Region Chiang Rai
Other info Varietals: Typica, Catuai, Chiang Mai & Wild Varietals

Description

Number 3 of 12, March 2019, in the #SSSSS 2019 - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.

This month it's: Thailand Doi Pangkhon Kenyan-style Washed Catuai, Typica & Chiang Mai 2019

Welcome to your March #SSSSS!!! Time flies when you’re drinking coffee and we’re already on to our third coffee of 2019. March is always a busy time for me as it’s the green coffee buyers' travelling season, this newsletter is coming to you from my travels!

This year, as usual, March finds me in Central America, visiting various producers we work with. I’ve already been to Nicaragua (where February's delicious Yellow Pacamara came from), visiting the Mierisch family and am now working my way through El Salvador, Guatemala and Costa Rica! You can keep up with my travels on our social media , but you’ll also be tasting the fruits of this travel later in the year as I’m here looking for amazing lots - both old favourites and exciting new ones.

Those coffees will be arriving from April onwards, but there’s still plenty of delicious coffee to be drinking now! Coffee is only grown in the tropics and this month’s coffee was grown at a very similar latitude to where I am in Central America– but half way around the globe. Across the Pacific Ocean, over 10,000 miles from Nicaragua, is Thailand, where this week’s coffee comes from.

It’s from Doi Pangkhon, a small town of 300 households in the Chiang Rai region. We featured a Natural from here in last year’s #SSSSS in October – now we get to enjoy a Washed lot. This is a very much not a typical Washed process however, as they’ve taken inspiration from Kenya.
So, what’s a Kenyan Style Washed coffee? Well!!! Pretty much every coffee producer will process their coffee very slightly differently to each other, so whilst it’s definitely inspired by Kenyan methods, we asked our friends at Beanspire (who own the mill at Doi Pangkhon) what exactly it meant for them.

“It's a double-staged fermentation which involves 12 hours of dry fermentation, followed by 12 hours of wet fermentation. We soaked the coffee in clean water for 12 additional hours before drying for 14-25 days on bamboo raised beds. Kenya Washed is a process that's widely used in Kenya and is known for producing clean, crisp and consistent coffee"

Now, don’t expect this to taste like a cup full of Blackcurrants! You’ll absolutely still get the flavours which are unique to Thailand dominating this cup, but the clever processing adds a unique twist by making it a little cleaner and sweeter. Whilst it’s super interesting to try this type of processing from Thailand, as always it was the flavor on the samples that stood out to us and made us buy it.

In the cup this is sweet raisins with brown sugar over the top. There’s a delicate note of rose water there too, but it’s that brown sugar which carries into the finish, shifting darker and more like treacle.

Country: Thailand
Region: Chiang Rai
Producers: Doi Pangkhon smallholders
Altitude: 1,250 - 1,500 m.a.s.l.
Varieties: Typica, Catuai, Chiang Mai & Wild Varietals
Processing system: Kenyan-style Washed

Stephen Leighton

"Quick Look" Guide:
Raisin, brown sugar, rose water, treacle

Cupping notes

Clean cup None/8
Sweetness None/8
Acidity None/8
Mouthfeel None/8
Flavour None/8
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Correction +None
Total None

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