Mae Chedi
Anaerobic White honey – Light roast

Flavours : Mulberry, stone fruit, dried jujube
Terroir: THAILAND, Chiang Rai, Mae Chedi
Producer : Watchara Yawirach
Variety : Chiang Mai (SL28 x Caturra x Hibrido de Timor)
Altitude : 1100 m
Process: Anaerobic White honey
Score : 86
Harvest : 2021
Roast : Light
Net Weight : 220g
100 % arabica coffee

Minimum 7 days resting period after roasting date.

The new packaging will be effective once the old one is sold out.

Watchara Yawirach  is 34 years old coffee producer and is the leader of a cooperative in Mae Chedi district of Chiang Rai with 19 members. Mae Chedi is an area traditionally known for its tea plantations, the main crop in the region. However, coffee has always been part of the livelihood of farmers. Coffee was introduced to the region in 1977 when cultivation was encouraged to replace opium production in Thailand. With the recent increase in demand for specialty coffee, the younger generation of farmers in the region are starting to take coffee more seriously. This is the second year of their specialty coffee production and their coffee has been exported for a year. Watchara got the group of producers to experiment with many methods of processing coffee. In particular, they apply the methods of fermentation from tea to coffee.

The coffee variety “Chiang Mai” is a cross between SL28, Caturra and Hibrido from Timor. It is therefore a variant of catimor (like the Colombia and Castillo grapes) which is backcrossed with SL28 in order to improve the quality in the cup.

The coffee cherries are fermented for 9 days in closed HDPE bags (anaerobic process) before being pulped and dried on raised beds (white honey process). This creates a near zero oxygen environment, allowing lactic acid production during the anaerobic fermentation process. This adds body, sweetness and complexity to the coffee. This process is quite similar to how they fermented tea in the area, for a very long period of time.

Once the two fermentation steps are completed, the coffee goes through a destoner, huller, size grader, density table and ends with handsorting. The coffees are then shipped in a triple layered bag, which includes a cotton bag on the outside, an HDPE bag for the mid-layer and a GrainPro bag for the inner layer.