Doi Pangkhon comes from the highlands of Chiang Rai in northern Thailand, where coffee grows slowly at elevations of 1250 to 1450 metres above sea level. The cooler climate helps the coffee develop more flavour and sweetness over time, resulting in a cup that feels bright, smooth, and easy to enjoy.
This coffee is processed using a Kenya-style washed method, which is considered relatively rare in Thailand. The approach focuses on careful fermentation and slow drying, bringing out cleaner flavours and a more rounded mouthfeel. This season’s harvest stands out for its consistency and balance, making it one of the most expressive washed Thai coffees we've selected.
In the cup, you can expect gentle citrus notes like kumquat and starfruit, paired with a clear cane sugar sweetness. The texture is smooth and silky, with a light, refreshing acidity that lifts the cup without being sour or sharp. It’s a coffee that feels lively, but still calm and comforting.
At the heart of this coffee is a shared belief. The pursuit of doing things better, deliberately and with care, is what Alchemist resonates with. Doi Pangkhon reflects that approach, shaped by patience and by small improvements made season after season.
Recommended to rest beans for 7-10 days from roast date before consuming.
