This is a blend focused on Thai High's malolactic fermented coffee from Huay Nam Khun, Chiang Rai. This is a practice commonly used in wine-making; where tart malic acids are converted to softer and creamier lactic acids that are commonly found in milk and other dairy products. In your cup, this results in a smooth, buttery, and well-rounded coffee.
Location - Huay Hom, Mae La Noi/ Huay Nam Khun, Chiang Rai
Altitude - 1200-1400 meters
Processor - Khun Leb/Thai High
Process - Washed Process/Malolactic Honey Fermentation with mucilage intact, sundried then finished in a walk-in freezer at below 0c temperatures.
Profile - Medium Roast
We Taste - Layered complexity of milk chocolate, buttery, vanilla bean & black cherry
Method - Good for espresso extractions; or immersion techniques like French Press or Clever Dripper
200 grams (7oz) of whole bean coffee