Farm: Metha Thatib
Process: Washed Process
Region: Chiang Rai Province
Grape juice, chocolate, green apple. bright and tart
The northern Province of Chiang Rai is mostly known for its arabica production. Our Doi Pangkhon and Wiang Pa Po lots come from this area of Thailand. There is also some robusta production at the lower elevations on a small scale
We purchased a nice washed robusta lot from Metha Thatib in this are this season and wondered what would happen to the flavor profile of this pleasant but simple coffee if subjected a similar green coffee fermentation process as we developed with our Kona Red wine process.
A unique green coffee fermentation we have developed in house. The green coffee is first sanitized and then submerged in water and inoculated with wine yeasts. A small amount of sugar is added to give additional food for the yeasts. After fermenting for several days the coffee is re-dried to 11% moisture content. The coffee loses around 15% of its weight in the process and has a reddish/brown hue instead of the usual green color. This coffee requires a very different roast approach than our other coffees. while the exterior bean color may look medium, or even dark the flavors are more reminiscent of a light roast.
*This coffee requires a much finer grind than other coffees or it will pour through too fast.*