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.
Method - Good for espresso extractions; or immersion techniques like French Press or Clever Dripper
200 grams (7oz) of whole bean coffee