Thailand Kenya-Style

As the process designer, dry miller, and exporter of this coffee, we have been working in Doi Pangkhon, Chiang Rai, Thailand, for over nine years. This highland region is home to approximately 300 farming households, each producing 1–2 tons of parchment coffee per year. Initially, we collaborated directly with individual families on wet processing and purchased parchment coffee, which we then hulled and graded at our own mill.

This lot uses the Kenya-style Washed process, a method known for producing clean, crisp, and consistent coffee. Based on nearly a decade of experience, we believe this is the best harvest we’ve seen from Doi Pangkhon to date.

Doi Pangkhon is located at an elevation of 1,250–1,450 meters above sea level, at 19 degrees north latitude—considered very high for coffee cultivation in this part of the world. For reference, Colombia’s Nariño region is at 1 degree north, and Costa Rica’s Tarrazú at 9 degrees north, where coffee commonly grows above 1,600 meters.

The coffee varietals grown in Doi Pangkhon include Catuai, Typica, Chiang Mai, and SJ133. SJ133 is genetically identical to Costa Rica 95, while Chiang Mai is a local hybrid derived from SL28, Caturra, and Híbrido de Timor.

Green coffee was meticulously processed through destoning, hulling, size grading, and density sorting, followed by careful hand selection. To ensure optimal quality during shipping, we used triple-layered packaging: an outer cotton bag, a middle layer of High-Density Polyethylene (HDPE), and an inner hermetic bag.