Thailand Mae Chedi

Variety Chiang Mai
Process Anaerobic Washed
Altitude 1100 masl
Harvest Feb 2021
Flavours Lemon l White Sugar l Lime


I'm super excited to launch our first ever coffee from Thailand!! Not only that but this is the first coffee I ever tasted from Thailand. If this coffee is any indication of the potential for quality coming from Thailand then I look forward to what's ahead.

It's a hybrid variety, more info below, with an anaerobic washed process leading to an awesome cup of coffee. It's clean and crisp with a sparkling quality to it. It's bright and lively but balanced by a white sugar sweetness.


From the Importer:
Watchara Yawirach is 34 years old and is the leader of a coffee cooperative in Mae Chedi district of Chiang Rai with 19 members. Mae Chedi is an area that is traditionally known for tea plantations. Tea is the main cash crop in the area. But coffee has always been part of farmers’ livelihood as well, albeit to a lesser degree than tea. Coffee was introduced into the area in 1977 when the crop was encouraged to be cultivated in order to replace opium production in Thailand.

With the recent rise in specialty coffee demands, the young generation of farmers in the area are starting to take coffee more seriously. This is the second year of their special coffee production and is the first year that the coffee is getting exported. This is a group of stellar coffee farmers who borrow tea fermentation methods and apply it to coffee. Watchara led them to experiment with many other methods as well. This coffee represents one of the best fully washed coffees that has come out of Thailand this season.

For this coffee, the coffee fruits are fermented for 5 days in closed HDPE bags before being pulped, fermented further to remove the mucilage and then dried on raised beds. The fermentation inside the HDPE bags creates a near zero oxygen environment, allowing for the production of lactic acid during anaerobic fermentation process. This adds body, sweetness and complexity to the coffee. This is similar to how they fermented tea in the area, i.e. for a really long period of time!

Chiang Mai is a local hybrid that is a cross between SL28 x Caturra x Hibrido de Timor. So it's a Catimor variant (like Colombia and Castillo varietals!) that's backcrossed with SL28 in order to improve the cup quality. It's a rust resistant cultivar that's been developed by our late King as part of his effort to eradicate opium plantation by the hill tribe in the North.