Thailand Doi Pangkhon Honey 2017


Bean name Thailand Doi Pangkhon Honey 2017
Country Thailand
Region Doi Pangkhong, Chiang Rai
Other info Varietals: Catuai, Typica, Bourbon and Chiang Mai


Doi Pangkhon, which is in Chiang Rai, has 300 households. They typically produce about 1–2 tonnes of parchment each, but this year their yields are down. :( Some farms' yields are as low as 50% of last year's harvest. This lot comes from working with about twenty families from Doi Pangkhon.

Essentially, these are micro lots grouped together. All of the villagers belong to the Akha hill tribe and they are very young for coffee farmers: mostly 25–35 years old. This is something very unique about Thailand as an origin, since it's an upper-middle income country.

The elevation at Doi Pangkhon is between 1,250 and 1,500 metres above sea level (m.a.s.l.). Note that they're at 19 degrees north of the equator, which means that this elevation is really high; coffee cannot grow above 1,550 m.a.s.l. in Thailand. If you'd like to have a little look around to see what the area looks like, click on the video review tab to see a quick video sent to us by the producers. Kinda pretty, right?!

Thailand may not traditionally be known as a coffee producing country, let alone a specialty coffee producing country, yet Thailand produces as much Arabica coffee as Panama, Hawaii and Jamaica combined.

This lot is their honey processing experiment. For this processing the farmers floated and pulped the cherries at night after picking. They then took the wet parchment to dry on bamboo raised beds in the low land; 100% of the mucilage was left intact with the hope of maximizing the coffee's sweetness. They dried the parchment in one layer to avoid fermentation, and raked multiple times per day in order to produce the cleanest cup possible for a honey process coffee.

The varietals here are a mixture of Typica, Catuai, Bourbon and Chiang Mai. Chiang Mai is a local hybrid that is a cross between SL28, Caturra, and Hibrido de Timor. It's a rust resistant cultivar that was developed by the late King of Thailand as part of his effort to eradicate opium plantation by the hill tribes in the north.

In the cup this is baker's chocolate mashed up with pecan nuts and treacle. With its big body and balance, it's a great example of what Thai coffee can be.

Country: Thailand
Region: Doi Pangkhong, Chiang Rai
Altitude: 1,250–1,500 m.a.s.l.
Processing method: Honey
Varietals: Catuai, Typica, Bourbon and Chiang Mai

Roasting Information
Medium – steady through first crack and into the gap, dropping just before second crack starts.

"Quick Look" Guide
Baker's chocolate, pecan, treacle.

Note: Cupping Scores for Sweetness, Aftertaste, Balance & Overall are actually all 6.5 each, not as above (software limitation, allows whole numbers only)

Cupping notes

Clean cup 6/8
Sweetness 6/8
Acidity 6/8
Mouthfeel 7/8
Flavour 7/8
Aftertaste 7/8
Balance 6/8
Overall 7/8
Correction +36
Total 88

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