What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Thailand Pink Valley Anaerobic Natural Light Roast Coffee

Thailand Pink Valley Anaerobic Natural Light Roast Coffee Beans

Thailand Pink Valley Anaerobic Natural

Name: Thailand Pink Valley Anaerobic Natural
Brand: Paradise Coffee
SKU: thai-pink-valley-nat
Price: 25.0 USD
Availability: OutOfStock

Regular price $25

Unit price per

Size:

12oz

5lb

Grind:

Whole Bean

Auto Drip

Quantity:

only -7 left in stock

Coffee Profile

Continent: Asia

Country: Thailand

Farm: Beanspire, Merlaeku family

Process: Natural Process

Region: Chiang Rai

Variety: Typica, Yellow Catuai, Chiang Mai 80

Roast Scale

Light Medium Dark

Tasting Notes

Seductive aromas of ripe strawberry, lychee and rose. Flavors of milk chocolate, caramel and pineapple await in the cup, supported by a balanced, creamy mouth feel. A great light roast coffee to pair with desserts, or replace them altogether.

Background Info

* Direct Trade micro-lot

Shade-grown, beneath an over-story thick with cherry blossom trees, the villagers grow a handful of heirloom coffee varieties, given to them by the late king of Thailand 30-40 years prior. Mixed in with newer generation of hybrid varieties developed within Thailand like Chiang Mai 80. It's a lush, mountainous area just west of Chiang Rai, known locally as Huay Chompu, or Pink Valley.

We've been working with farms in the area for several years. Most of the production in this area is of washed coffees. But blessed with a few weeks of warm sunny weather the Merlaeku family took the opportunity to produce a few bags of naturals. This is for fans of extravagantly fruit-toned natural process coffees. Heavy with ripe strawberries and seductively fragrant pineapple.

This region tends to produce elegant, creamy and floral coffees, and when dried whole in the cherries, these flavors are amplified and enriched notes of strawberry, lychee & rose.

Naturals are far more difficult and risky coffees to execute well compared to washed coffees, particularly in humid environments like Thailand. Thanks to our experience in Hawai'i we've been able to refine the challenging drying process over the last several years, and have worked closely with Beanspire coffee in adapting our techniques to Thai conditions. In order to produce a sweet, clean and ripe-fruited cup, the coffee undergoes careful hand sorting at several stages after harvest, then the drying is carefully monitored over 2-3 weeks to ensure even moisture and lack of unwanted fermentation. The result is a luscious coffee fit to replace dessert altogether.