||Thailand Doi Saket Natural Yellow Bourbon Mayaguez 139 2021
||#SSSSS Limited Editions 2021
Welcome to your #SSSSS for March 2021 and this month, things are a little different.
For the first time ever in a #SSSSS newsletter, this is not Steve you're hearing from, this is Chris. Hello!
Steve has very sadly moved on from his role here at Hasbean and will no longer be the one pinging into your inbox each month. If you would like a few more details, we made an announcement video on YouTube here.
From now on, #SSSSS will be looked after and thoroughly loved by 3 different people, I wanted to take this opportunity to provide a quick introduction to us all.
Chris Price (that's me)
I've been working for Hasbean since August 2012 and if you've sent us an email over the last 8+ years it's likely we've already spoken, but hello again! Over the years I have primarily looked after the Hasbean website, managed customer service and also our subscriptions - both In My Mug and Super Secret Stash. I was a rather dedicated Hasbean customer from 2009 and ran an independent coffee shop (shout out to The Shrewsbury Coffeehouse!) serving Hasbean for 2 years prior to starting working with Steve here in Stafford.
Roland has been working at Hasbean since April 2011 and is basically a piece of the furniture here at the roastery. Prior to Steve's departure, Roland was already working very closely with Steve to assist him in his Director of Coffee role and he's now taken on a number of Steve's responsibilities since his departure. He's now looking after all our green buying and producer relationships and continues the amazing work that Steve did. Roland will be responsible for selecting and sourcing coffees for #SSSSS going forwards and may even make an appearance here in the newsletter every now and then too!
Amy joined Hasbean in October 2018 and has been a general online and marketing superstar ever since. She joined me in the online team looking after the website and customer service while also taking on a big role in our marketing and social media. Going forwards it'll be myself and Amy taking on the responsibility of writing the monthly newsletters and keeping the good ship #SSSSS sailing forwards.
Trying to fill Steve's massive red boots and follow in his footsteps is a huge responsibility and challenge, we've all been on incredible journies during our time here at Hasbean and are really excited to take this next step with you all. We welcome any feedback any of you have at any point on your #SSSSS voyage - please feel completely free to reach out to any of us at email@example.com at any time.
And now, without further ado, onto your coffee for the month of March!
This month, we've selected a super delicious experimental lot from the Jaisooksern Family at Doi Saket, Chiang Mai, Thailand. As some of you may know from our previous coffees from the same area, Doi Saket is the oldest coffee-growing area in Thailand, located in Chiang Mai province. Back in the late 1970s, the first Arabica trees that were part of the opium replacement program of the Thai King were tested here, and have never been replaced by higher-yield cultivars like in many other regions. As a result, heirloom varietals (mostly Red Typica) are still commonplace in many old farms.
Among the Red Typica trees in Doi Saket, there are rarer Bourbon Mayaguez 139 (BM-139) which have yellow cherries but have a Typica-like physical tree structure. This is a varietal that is usually found in (and is very important to) Rwanda and Burundi but they are also found in Indonesia and Thailand. In Indonesia, this varietal is called "Yellow Juria" and it was identified a few years ago in Thailand by an Indonesian agronomist who was just visiting! In Doi Saket, the Yellow Bourbon are tall and old trees, at least 30 years old. According to the WCR database, the East African countries originally got the seeds for these plants from a research station in Mayaguez, Puerto Rico. Then from Puerto Rico, the BM-139 went to Congo in the 1930s and Rwanda in the 1950s and proliferated there. Somewhere along that journey some seeds made their way to Indonesia and then Thailand, and we're super happy they did!
This experimental lot has been worked on and developed by a young couple, Nui and Aoy of the Jaisooksern Family. Nui is 34 years old and a former engineer, where Aoy is 33 years old and a former accountant, both of whom quit their white-collar jobs in the city to come back and run their family farm. Their story is a testament to the idea that coffee can work as a sustainable source of income for young farmers, particularly in Thailand.
For this lot, the Yellow BM-139 was singled out and processed as a thinly-dried natural process. This is something the Jaisooksern Family have been doing for the past three years, but this is the first year that they've harvested enough volume to export. What makes this so unique, is that aside from being a Bourbon mutation, which is known for its cup quality, the lower mucilage level for this yellow varietal means the coffee loses less moisture as it dries which means there is less fermentation. This results in a super complex, but clean coffee that is on par with naturals from some of the more established origins in Africa and Central America.
Before we buy coffee we always taste samples, and this one really stood out amongst the other delicious Thai lots for its elegance and finesse. A great example of natural processing, it’s got lots of brown sugar and cake-like sweetness as well as dried fruit and a little almond too - it’s a Dundee Cake. There’s a delicate fruit acidity like glacé cherry balancing sweetness and a little slosh of dark rum too.
Region: Doi Saket, Chiang Mai
Producer: Jaisooksern Family
Altitude: 1,300-1,500 m.a.s.l.
Varietals: Yellow Bourbon Mayaguez 139
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