HUA CHANG Natural Yeast Fermentation

Flavor profile: Sauvignon Blanc wine, Papaya, Jaffa cake

Hua Chang (Elephant's Head) is the highest area of Doi Chang, with its own micro climate that is extremely favorable for coffee cultivation, allowing coffee cherries to ripen at an optimal, slow pace. The volcanic soil in the area provides a nutrient-rich environment, further elevating the quality of Hua Chang's coffee. It's also worth noting that due to Hua Chang's location 19 degrees north of the equator, the farm is situated at a notably high altitude. Nawin's farm is actually one of the highest in Thailand.

Young and innovative farmer Nawin Yaesorkoo is not afraid to try new things and take risks in producing top-quality coffee. In this particular coffee, yeasts traditionally used in winemaking are utilized during the fermentation stage. In the early stages of fermentation, yeast used in red wine production is added to the coffee cherries, followed by another yeast commonly used in white wine production. The entire fermentation process, lasting up to 10 days, is carried out in temperature-controlled closed barrels. The coffee cherries are then dried on raised beds for 25 days to achieve the desired moisture level.

The end result is a thought-provoking and interesting coffee that is sure to divide opinions. The flavor profile is incredibly diverse, with a combination of wine-like notes, fruitiness, and pastry-like chocolatey flavors. As can be inferred from the processing method, this coffee is at the funkier end of the coffee spectrum!

Country: Thailand
Region: Chiang Rai
Farmer: Nawin Yaesorkoo
Variety: Catuai, Typica, Chiang Mai
Altitude: 1450m
Processing: Natural yeast fermentation