Thailand - Doi Saket
Producer - Kantima Tadplevthong
Nickname - Ann
Archetype- The Professor
_______________
Our Flavornotes- Honey Crisp-Creamsoda-Almonds
Biv Tastes -Coral
_____________
The Professor was wondering how Kantima created such clean, sweet, and balanced
washed coffees in a land where many farmers favor the fruity -erment qualities of
natural and experimental processes.
Phupha Coffee Estate, Ban Mae Ton Luang, Chiang Mai has been growing coffee for decades. Their shade-grown coffee is hand-sorted by Ann and her team to find perfectly ripe coffee cherries. The cherries are then washed and fermented in a barrel for about 72 hours at Ban Mae Ton Luang, where the weather is temperate all year. round. Clean water is drawn from a nearby spring and utilized for the processing of the cherries. African styles raised beds are utilized to control moisture content and drying times, and meticulous notes are kept monitoring moisture and controlling phases of the various fermentations applied.
The professor was impressed by the cleanliness and meticulous separation and documentation.
Thailand - Doi Saket
Producer - Kantima Tadplevthong
Nickname - Ann
Archetype- The Professor
_______________
Our Flavornotes- Honey Crisp-Creamsoda-Almonds
Biv Tastes -Coral
_____________
The Professor was wondering how Kantima created such clean, sweet, and balanced
washed coffees in a land where many farmers favor the fruity -erment qualities of
natural and experimental processes.
Phupha Coffee Estate, Ban Mae Ton Luang, Chiang Mai has been growing coffee for decades. Their shade-grown coffee is hand-sorted by Ann and her team to find perfectly ripe coffee cherries. The cherries are then washed and fermented in a barrel for about 72 hours at Ban Mae Ton Luang, where the weather is temperate all year. round. Clean water is drawn from a nearby spring and utilized for the processing of the cherries. African styles raised beds are utilized to control moisture content and drying times, and meticulous notes are kept monitoring moisture and controlling phases of the various fermentations applied.
The professor was impressed by the cleanliness and meticulous separation and documentation.
