Processor: Chang Pao
Region: Le Tor Glo village, Tak
Notes: Complex, Blackcurrant, Blackberry acidity
Elevation: 1,300-1,500 m
Varietal: Chiang Mai 80, Typica
Chang Pao is a hydraulic engineer from Chiang Mai. His passion for forest conservation led him to Le Tor Glo village, Tak where he was running a reforestation project and began processing coffee. He is one of the many farmers in this region who devote themselves completely to taking care of the farm. They like taking the precautional step of covering the top of the soil with leaves to protect it from evaporation. Because of this, the coffee trees get a much richer nutrient intake and is what gives the beans its fruitiness and a very distinctive flavor of blackcurrant.
Through the natural process, the coffee gets picked and dried on raised beds until the moisture content reaches about 20%. The coffee is then left to rest for a couple of days to allow further fermentation and finally gets dried again on raised beds until the moisture content is about 12%.
|Press||18 g||270 ml||94°c||4:00 m|
|Aeropress||15 g||225 ml||93°c||2:30 m|
|Pour over||20 g||300 ml||93°c||2:30 m|