Noi Duongdee is a veteran in the Thai coffee industry, clocking in over 10 years of experience under his belt. His career kickstarted at one of the pioneering mills, before he branched out to establish his own coffee processing plant in Chaiprakarn, Chiang Mai.
For Chaiprakarn, Cherries are harvested throughout the day, before being rested overnight when the temperature is cooler. Pulping is delayed to the next morning, amplifying the complexity of the coffee. Afterwards, the coffee is left to dry for about 25 days on a patio covered with sheets of plastic to maintain cleanliness. Once the moisture content reaches about 10%, the coffee is cured in hermetic bags for 2 months before milling.
A comforting balance of stone fruits and caramel-like sweetness, in tandem with a round mouthfeel and an aftertaste of walnuts.
Recommended to rest beans for 7-10 days from roast date before consuming.
