MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT
MAE HONG SON SPECIAL NATURAL LOT

MAE HONG SON SPECIAL NATURAL LOT

Regular price
550.00 ฿
Sale price
550.00 ฿
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   📍New Coffee Release 📍

                 
   Thailand Special Selection
Mae Hong Son
Special Natural Lot
  Aerobic fermentation
 Extended Slow Dried
    Typica 80%, Catimor 20%

   Sweet Mandarin • Tropical fruit • Guava 

This month we have a new Thai coffee from Mae Hong Son province located in northern region of Thailand. This special lot was specifically made for our Sensation Coffee Roasters lot and we are so honored to present this special lot to everyone.
This coffee has a very distinctively interesting cup characteristic and also The porcessing was really focused to the best with the dedication of the farmer, processing team and also the company who passionately using only the highest quality equipments to make this happen.
Thank you again
@aromathailand
@thanaphatnammung
 Pakayo family team

Processing detail
Cherries are picked ripe from a single farm. Typica 80% + Catimor 20%.
Fermentation takes place in a rubbermaid brute tank with an open lid. Fermentation takes 6 days. On the 3rd day, at noon, the Gesha cherry yeast ( Previously from our Thai Geisha farm in Mae Salong farm located in Chiang Rai ) fermentation mixture is added to the fermentation tank and allowed to ferment until reaching a pH of 3.6. On the 6th day, at 20 degrees Celsius, at 9:00 a.m., the cherries are removed from the fermentation tank and placed in baskets to drain. At 11:00 a.m., they are dried in 1-2 layers on large trays in the controlled drying room. On the 3rd day, the cherries are dried on 50 trays in a drying shed, spreading them out five times per day and recording the results.

The number of trays is reduced according to the cherries' dryness. After 51 days, the cherries are dried to a moisture content of 12%. then stored for another 5 months. Moisture content measured at 11%. Green beans measured water activity at 0.56, Density 710 packed in ecotact bags for shipment.