Farm: Sinthop Chuepa
Process: Kenya-style washed, Aged 7 years
Region: Chiang Rai
Variety: Typica, Yellow Catuai
Rich, rustic, smokey. Cigar wrapper and cedar, supported by dark chocolate, cinnamon spice, butter and dried apricot. Excellent paired with pancakes and maple syrup.
While some things get old, others become vintage and acquire a patina of sorts, adding character that can only come from journey. The best aged Sumatra coffees wear their history with pride: they become heavy, deep, and resonant, with added mouthfeel and viscosity. Cedar, tobacco, chocolate, and butter notes add complexity to an already intriguing profile.
Much like a 50 year old vintage cognac, this has a faint hint of age which adds to it's charm. Aged coffees aren't like anything but themselves, and we love them for that.
Mae Jan Tai is a village in Chiang Rai that is famous for producing specialty coffee. This coffee is produced by Sinthop Chuepa who won 4th place in the Specialty Coffee Association of Thailand in 2015. Miguel visited the village and sourced the coffee and kept it to age in Beanspire's warehouse in Thailand for 7 years. Originally, this coffee was processed using a Kenya-style washed process that involves a one-night dry fermentation after pulping and 1 additional night of wet fermentation, before drying on raised beds. In Beanspire's warehouse, the coffee is aged in GrainPro in an optimal condition allowing the coffee to produce unique aged characteristics.