Malolactic (Espresso)

Thai High is one of the pioneers of the Thai coffee industry, beginning with their community processing space in Phrao, Chiang Mai back in 2012, they have been working to develop the market and quality of Thai coffee ever since. Winning multiple awards over the years for their signature “Freezer Honey” process, which involves a malolactic fermentation of the beans using a champagne culture, sun-drying them, then finishing in a freezer at sub-zero temperatures.

Location - Huay Nam Khun, Chiang Rai 

Altitude - 1200 m

Processor - Thai High

Process - Malolactic Fermentation with mucilage intact, sundried then finished in a walk-in freezer at below 0c temperatures.  

Profile - Medium Roast, 

We Taste - Buttery mango, spiced black tea, cane sugar finish

MethodEspresso, French Press 

200 grams (7oz) of whole bean coffee

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