Hazelnut・Cocoa nibs・Dried fig

Wiang Pa Pao

Kahiwa Coffee Roasters

Roaster: Joonas Markkanen

While there are quite a few specialty coffees and processing innovations in Thailand, almost all of them are consumed and even co-created by Thai specialty roasters and a vibrant third-wave coffee scene. In fact, Thailand exports only about 10% of its total coffee production to international markets. This coffee went through a wet fermentation process for 12-24 hours (depending on the weather). The ground coffee is then soaked in fresh water for another 12 hours and dried in raised bamboo beds and greenhouses for 15-20 days.

Country: Thailand
Region: Chiang Rai
Farm: Wiang Pa Pao
Farmer: Jane Kittirattanapaiboon
Varieties: Catuai, Typica, Chiang Mai
Growing altitude: 1200-1400m
Process: Washed