||Thailand Doi Pangkhon Natural Catuai, Typica, Chiang Mai & Wild Varietals 2018
||#SSSSS Limited Editions 2018
||Varietals: Catuai, Typica, Chiang Mai & Wild Varietals
Number 10 of 12, October 2018, in the #SSSSS 2018 - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.
This month it's: Thailand Doi Pangkhon Natural Catuai, Typica, Chiang Mai & Wild Varietals 2018
Hello again and welcome to the tenth of your #SSSSS coffees, time has flown past and October is arriving! After an unusually water logged trip to the ever amazing, Bolivia, I’m back and in rainy Stafford. The rain might not be a surprise for us here, but less predictable weather in producing countries like Bolivia can make growing and harvesting coffee a very tricky business.
When it’s damp and cold, I want a fireside coffee. Something thick, with deep, gloopy and heavy flavours. Conveniently, we’ve just had delivery of something fitting exactly that bill – so I’m going to share it with you lot now!
Just like last month I'm sending this out the day after the coffee was roasted + dispatched - it went from green to brown yesterday (Thursday 27th) and was handed over to Royal Mail at about 16:00 soooo it should be with you very soon! Woohooooo I hope this is a great way to start your Friday : )
This coffee is from Thailand. We bought our first Thai coffees last year after we were approached by Fuadi Pitsuwan of Beanspire. Thaiand isn’t well known as a producer of Speciality Grade coffee but Beanspire are trying to change that.
Thailand is the third biggest producer of coffee in Asia, but it’s mostly Robusta. In the 80s, the King encouraged Arabica growing, especially in the higher altitudes of the north of the country, to replace opium production. As I said, this was just a small portion of the coffee grown in Thailand and not one most of the world knew about.
As with many coffee producing countries, Thailand has a small but passionate Speciality Cafe and Roastery scene. It was these local buyers that first looked to the Arabica crop and from among whom Beanspire emerged. Knowing the needs of the Specialty market, they partnered with Thai coffee producers who were looking to improve quality and earn better returns.
So, give me a little drum-roll please… your coffee this month is…
Thailand Doi Pangkhon Natural!
Doi Pangkhon is situated in the far north, in the Chiang Rai region near the borders with Myanmar and Laos. It’s home to 300 households from the Akha Hilltribe. The leaders for improving coffee from Doi Pangkhon are brother and sister Ata and Pupae Becheku. They are third generation coffee farmers and young (30 and 26 respectively). Getting younger people involved in coffee farming is tough in many producing countries, but at Doi Pangkhon many of the farmers are in their 20s or 30s.
The coffee cherries for this come from the families around Doi Pangkhon. The fresh cherries were picked in the morning then “floated” in water (this helps sort out underripe cherries, which will float, from the sweet, dense ripe fruit). They were taken down to lower altitudes to dry with the fruit on for around 25 days, on raised bamboo beds. From there, the coffee goes to the Dry Mill were the fruit husk is removed and the beans sorted further for any underripe or damaged beans.
In the cup this is a super textural coffee - thick and chewy. It's cacao nibs up front which shifts into dried apricot pieces as it cools. It's a very clean coffee, but with a crisp boozy hit to the finish that makes me think of Bourbon (the drink, not the type of coffee plant!)
Region: Chiang Rai
Producers: Doi Pangkhon smallholders
Altitude: 1250 – 1500 m.a.s.l.
Varieties: Typica, Catuai, Chiang Mai & Wild Varietals
Processing method: Natural
Small snippet of news just before I go, there are 2 more months of #SSSSS coffee to go this year and then it's the end of #SSSSS 2018 : ( BUT FEAR NOT MY FRIENDS! I've been thinking long and hard over the past few months and am definitely doing this all again in 2019 : D as subscribers you'll be the very first people to know about options for next year long before I say anything to the general public, expect that info to come your way in late November / early December.
I do really honestly hope you've been enjoying the coffees and the stories and the whole #SSSSS ride so far this year, and I can look forward to seeing a whole heap of your names on #SSSSS 2019 subscriptions a little later this year : )
"Quick Look" Guide:
Cacao nibs, dried apricot, Bourbon
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