||Thailand Doi Pangkhon Black Honey 2020
||Doi Pangkhong, Chiang Rai
||Varietals: Catuai, Typica & Chiang Mai
Our sourcing partners Beanspire have been working in Doi Pangkhong for 7 years now. Doi Pangkhon, in Chiang Rai, has 300 households, each typically producing about 1-2 tons of parchment. In the past years, Beanspire worked with each house individually on their wet processing and bought their parchment before hulling and grading at our mill.
During the 2017-2018 season, there was substantial investment in a new wet mill and is currently being operated by a few trusted partner producers and allows for more control of the coffee processing. In 2018-2019 season, the mill was improved with the addition of a new roof, new pulpers and improved workflows. This harvest season, the mill received a new electricity generator, a cupping lab was built for the farmers, and new concentrate flooring was put down too.
This is a black honey-processed micro lot. Coffee cherries are collected, floated to remove defective cherries and pulped without water in order to preserve the most mucilage on the parchment. The parchment was dried on raised beds in a thin layer, raked several times a day to prevent fermentation, and to promote even drying. Once the parchment has been dried to 10% moisture level, it is delivered to a dry mill which is located in the surrounding low lands.
All of the villagers belong to Akha Hilltribe and they are very young for coffee farmers, 25-35 years old, mostly. The elevation at Doi Pangkhon is from 1,250-15,00 meters above sea level. This area is 19 degrees north of the equator, which means that this elevation is really high (e.g. Colombia Narino is 1 degree north, Costa Rica Terrazu is 9 degree north so coffee can grow beyond 1,600m there). Coffee cannot grow in Thailand above 1,550m.
The varietals here are a mixture of Typica, Catuai, and Chiang Mai (with many unknowns as well). Chiang Mai is a local hybrid that is a cross between SL28 x Caturra x Hibrido de Timor. So it's a catimor variant (like Colombia and Castillo varietals!) that's backcrossed with SL28 in order to improve the cup quality. It's a rust-resistant cultivar that's been developed by the late Thai King as part of his effort to eradicate opium plantation by the hill tribe in the North.
In terms of green preparation, the coffee went through a destoner, huller, size grader, density table and ended with hand-sorting. The green passed through density table multiple times. The coffee was shipped coffee in a triple-layered bag, which includes a cotton bag in the outer layer, High-Density Polyethylene (HDPE) in the middle layer and Grain Pro in the innermost layer.
Imagine a Cadbury's Wholenut - lashings of milk chocolate with a hefty sprinkle of hazelnut - and you're pretty much there with this coffee. Now throw in a sprinkle of macadamia nuts too and just a hint of caramel for a super moreish hug in a mug.
Region: Doi Pangkhong, Chiang Rai
Altitude: 1,250–1,500 m.a.s.l.
Processing method: Black Honey
Varietals: Catuai, Typica & Chiang Mai
Milk chocolate, hazelnut, macadamia nut
Clean cup: (1–8): 6
Sweetness: (1–8): 6.5
Acidity: (1–8): 6
Mouthfeel: (1–8): 6.5
Flavour: (1–8): 6.5
Aftertaste: (1–8): 6
Balance: (1–8): 6.5
Overall: (1–8): 6.5
Correction: (+36): +36
Total: (max. 100): 86.5
Medium to medium-dark - keep pushing it steadily through the gap, looking for the first pops of second as it cools.
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