Thema dieses Monats

Thailand

High quality Thai coffees are still rather seldom seen on the menu of European roasters. The quality movement isn’t so established here as it is in Latin America and Africa, both in terms of production and in terms of supply chain. The growing speciality coffee movement in Thailand has led to a far greater demand for speciality lots, and therefore a larger incentive for producers to aim for quality and take advantage of the higher prices, both from local roasters and from further afield.

This month’s coffees are a showcase of what’s possible in Thailand, from the more traditional sweet and balanced profile of Doi Saket, to the wild and ripe lots from Mae Chedi.

Gewaschen Typica

Doi Saket

Doi Saket is grown on some of the oldest coffee plantations in Thailand, and uses a traditional washed process for a clean and sweet expression.

Anaerobic Natural & Honey Chiang Mai

Mae Chedi

The two lots from Mae Chedi are both of the native Chiang Mai varietal, fermented in sealed bags before drying as a honey and a natural respectively. This creates different expressions in the cup, enhancing ripe fruit notes, and creating a rich sweetness in the honey lot, and wild tropical fruit in the natural.