Huai Mae Liam, Chiang Rai [Light roast]

Berries juicy with the aroma of passion fruit followed by grapefruit acidity and long finished cacoa nips

Country:      Thailand

Region:         Huai Mae Liam, Chiang Rai

Varietals:      Catuai, Chiang Mai, Typica

Process:       Anaerobic Natural

Producer:     Asor Merlaeku x Beanspire

Elevation:     1350 MASL

Flavor Notes: Berries , Passion fruit, Grape fruit, Sugarcane, Cacoa nips

* 500gr / 1kg packaging will be in our wholesale bags

Bean Story

Huai Mae Liam is a coffee producing village whose coffee has never been much known. In the past, the coffee from this village got sent to bigger villages like Doi Chang and Doi Pangkhon and had been marketed under the names of those famous villages. It is important that we recognize the effort of coffee farmers from Huai Mae Liam by giving them the identity they deserve. 

This is from a specific farm owned by  Asor Merlaeku (39), one of the most sophisticated farmers we have encountered. We experimented with this process last season and are able to replicate on a slightly larger scale this season. The coffee cherries are anaerobically rested inside GrainPro bags for 5 days after picking and flotation. GrainPro is a hermetic bag that prevents oxygen from coming in, but also oxygen to permeate out, closely mimicking a vacuum environment. This creates an anaerobic fermentation process that adds complexity and sweetness to the coffee. After that, the coffee cherries are dried on bamboo raised beds for 3 weeks, before being cured further in GrainPro for 1 month. In terms of green preparation, the coffee went through a destoner, huller, size grader, density table and ended with handsorting. The green passed through the density table multiple times. We shipped coffee in a triple layered bag, which includes a cotton bag in the outer layer, High Density Polyethylene (HDPE) in the middle layer and GrainPro in the innermost layer.