Description
Thai Coffee?!?!? A rare origin in the U.S. for stand up beans, turns out they grow a lot of coffee in Thailand. The specialty market has been up and coming and the beans getting better and better. Similar to origins like India but with more hybrid processing methods. These beans have a unique story and taste.
We have been looking for tasty Thai coffee for quite some time, had some friends on the ground over there for a bit but every time we got samples, tasted more like robusta with some overly earthy tones, reminded me of more European style espresso beans. We hooked up with Lanna coffee recently (awesome folks) to source some tastier feel good lots.
Tasting Notes: Best at a medium to dark roast: bigger bodied and darker toned. Lighter roasts will show some nice clean lemony floral acidity but do not fully develop the nice robust chocolaty factor, interestingly enough, one gets a bit of African herbal/spice in the cup at the lighter roasts. Medium roasts are where we thought it shined, just a small hint of citric sweetness upfront with a good balance of spicy chocolate notes, unique spice, more like the Indian coffees. Darker roasts get more like the Dominican with strong bakers chocolate and smoky tones, a hefty cup with very low acidity.
Roasting Notes: A easier one to roast but has a little higher chaff than average, not a light roast coffee for most, so error a little darker than lighter. A solid medium to dark roast creates a nice and unique cup.
Huay Ma Liem’s story begins around three decades ago when its inhabitants, originally hailing from Burma and China, decided to settle in Thailand. Seeking a location with abundant water resources, they moved a few kilometers from their original settlement to the present-day village. The name Huay Ma Liem itself is a nod to a nearby river, a lifeline that mirrors the vitality flowing through the village.
The International Tribal Development Program (ITDP) has been an integral part of Huay Ma Liem for the past two decades, fostering sustainable practices and empowering the community. This partnership not only aids in the cultivation of coffee but also extends to various aspects of community development.
From Seeds to Harvest
For 25 years, coffee has been an integral part of Huay Ma Liem’s agricultural landscape. The first coffee trees were planted by the villagers themselves upon their arrival. The first harvest marked the beginning of a journey that would intertwine the destiny of the village with the aromatic allure of coffee.
What sets Huay Ma Liem’s coffee apart is its cultivation in the heart of Thailand’s main growing region. The natural forest canopy provides an ideal setting for shade coffee, eliminating the need for irrigation. The soil, enriched by organic matter from the surrounding trees, promotes sustainable farming. A thick layer of composting leaves acts as a natural mulch, eliminating the need for herbicides or other chemicals.
The coffee journey doesn’t end at harvest. In Huay Ma Liem, the coffee beans are pulped and wet processed in the village before being carefully dried. The beans then make their way to ITDF for further processing and grading, ensuring that the final product mirrors the dedication and craftsmanship of the villagers.
Huay Ma Liem’s coffee, predominantly of the Catimor variety, boasts cherries ranging from vibrant red to sunny yellow. This harvest season, the village proudly produced 10 tons of this exceptional coffee, a testament to the meticulous care invested in every step of the process.
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