LCC Roastery

Lighter roasts will show some lemony acidity with stronger more herbal spice notes; Easier to drink medium roasted; smooth and more delicate with some balanced acidity.

Doi Pangkhon Washed comes to us from coffee producers in the Doi Pangkhon community in the Chiang Rai province of Thailand. The community includes around 300 households, each typically producing 1–2 tons of parchment coffee each year. Producers here grow Catuai and Typica varieties alongside the local Chiang Mai variety and SJ133 variety coffees that are common across the country’s coffee growing regions.

This coffee was sourced from Beanspire Coffee. Beanspire began working with coffee producers in Doi Pangkhon in 2015, initially guiding each producer’s wet processing individually and purchasing their parchment coffee ahead of milling and grading at Beanspire’s dry mill. During the 2017/18 coffee year, Beanspire invested in a wet mill in Doi Pangkhon operated by the Merlaeku brothers—Apae, Asor, Nat, Amae, and Bas, members of the Akha ethnic group—and have continued investing in and improving the mill each season since. These improvements have included updating the mill’s pulping machines, adding a roof and concrete floor, building an onsite cupping lab for producers, and improving workflows and processes.

This coffee underwent a “Kenya-style” Washed process at the wet mill in Doi Pangkhon, building on the double fermentation Washed process common throughout Kenya. Cherries were first pulped before being fermented with no water. The pulped coffee was then wet fermented, before being briefly soaked and fully washed to remove any remaining mucilage. The Washed parchment coffee was then dried on raised bamboo beds for at least 14 days before being moved to a lowland area to finish being dried to the optimal humidity.

Tasting Notes: A good daily drinker with an exotic spin. These beans pull a bit of what I would consider the European style spice notes. A bit peppery, a bit herbal, different but very tasty. Lighter roasts will show some lemony acidity with stronger more herbal spice notes, comparatively to the other Thailand offering, think Kenya but a little milder. A little chocolate undertone but it’s pretty overwhelmed by the spice notes. Holds up light roasted industry wise (a nice clean cup) but most will enjoy it a bit more medium to dark. Easier to drink medium roasted; smooth and more delicate with some balanced acidity. Dark roasts are much more robust and lower acidity, a good switch up between the two roast points for daily drinking.

• Origin: Thailand
• Region: Doi Pangkhon, Chiang Rai
• Producer: Beanspire Coffee (Apae, Asor, Nat, Amae, and Bas)
• Altitude:
• Cultivar: SL-34
• Processing; Washed