Farm: Gem Forest Coffee
Process: Honey Process
Region: Phu Khaa, Nan Province
Lemongrass and toffee in the aroma. Plum, hazelnut, and chocolate flavors in a plush rounded cup.
* Direct Trade micro-lot
Nan province is few hours south from where the majority of Thai coffee is grown in the Chiang Rai and Chiang Rai provinces. But here some of the highest growing altitudes can be found.
Our coffees from this province come from Gem Forest coffee mill. Operated by Kaleb Jordan who grew up in this region with his American born parents. After university he came back to his hometown looking for ways to help the local villages and helping to improve coffee crops and their distribution proved to be his calling. We featured an excellent robusta he processed a few months ago.
This Arabica honey coffee was processed from Catimor grown at 1300m on Doi Phukhaa.
Red Honey Process
First the coffee cherries go into the float tank to remove the floaters. This water also has KMS ( potassium metabisulfate) to disinfect the cherries. This helps them stay fresh during the resting time. The cherries are hung up in mesh sacks in the shade to rest for about 2-4 days depending on the temperature. Then they are dry pulped and set out to dry on shaded raised beds. After a couple days, the mucilage coating the parchment oxidizes to a reddish brown color and tastes a little tangy. Then the drying is completed on screen in the shade after about 20 days.