Coffee speciality from North Thailand
At an altitude of 1,300 m the coffee cherries in northern Thailand are ripening perfectly well. Arabica- Yellow & Red Caturra + Catimor are the varieties which are cultivated here. From mid-November until mid-March the harvest takes place and is exclusively done by hand, to make sure, that only the ripe coffee cherries are picked. Green and overripe cherries are picked out by hand before they are further processed. The cherries are then washed and fermented for 36 hours, then washed again, before they dry on bamboo mats for 12 to 22 days.
Character and Taste
You will first of all taste a very mild aroma, that reminds of chocolate, but also light hints of nuts combined with a very delicate citrus flavour. The aftertaste gives you a fine aroma of caramel.
This special Pang Khon coffee is cultivated by the Akha hill tribe at altitudes of up to 1,500 m. The government prohibits extensive agriculture and the use of chemicals, in order to preserve the natural resources of the region. Nearly everyone living in the small village is involved in coffee cultivation. Together, these families form a cooperative, which aims to improve the local living conditions. They also have direct access to the international markets for the farmers without any involvement of intermediaries.