Description
Our first Washed Processed Thai coffee and a lovely offering. Cleaner, smoother cup with some awesome unique spice notes.
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: A good daily drinker with an exotic spin. Reminiscent of the Indian Mysore Nuggets, these beans pull a bit of what I would consider the European espresso spice note. A bit peppery, a bit herbal, different but very tasty. Lighter roasts will show some lemony acidity and faint hints of spicy bakers chocolate, holds up but we found medium roasts to be our favorite and dark roasts to be quite tasty as well. Easier to drink medium to dark building the body and rich darker spice notes while muting up some of the more lemony floral aspects. Dark roasts will get pretty smoky but it keeps its smoother and richer tones qualifying it for a nice dark roast coffee.
Roasting Notes: Pretty easy bean to roast, pretty even roasting and medium to low chaff, we liked to get some development past first crack but by no mean needs to be shiny or oily coming out of the roaster. The lighter you take it the more exotic the tones get. Letting it setup a couple days really improved the smoothness of the cup.
Lanna coffees first year of working in this area was in 2018 and they aimed to help develop the area and create growing infrastructure for years to come.
This is a pilot project for Lanna Coffee Co. The villages in this area are very small, with no processing equipment, so they are combining the production from multiple villages to produce enough for export. Some villages still use a mortar & pestle to manually pulp the cherries!
alan Binger (verified owner) –
Kind of a harsh, bitter flavor. Perhaps best blended or roasted differently. I brought it to a full city roast and really don’t care for it.
Ken M. (verified owner) –
Excellent! Roasted just into second crack, and ended up with what myself and a couple of other tasters described as peppery/cinnamon-esque bakers chocolate notes. Burman’s notes lined up pretty squarely. A good, solid cup with some pep up front. Fun!