Consisting of 19 members, a coffee cooperative located in the Mae Chedi district of Chiang Rai began coffee production 3 years ago, with this year being their first to export. Mae Chedi is well-known for its tea plantations, with the Chiang Mai varietal being developed as part of the late King's initiative to eradicate opium plantations among the hill tribes in Northern Thailand.
Drawing inspiration from traditional tea fermentation methods, the skilled farmers have applied them to coffee whilst also experimenting with various methods with Beanspire. Coffee cherries are fermented for 9 days in sealed HDPE bags, encouraging lactic acid production from the lack of oxygen. This allows the body, sweetness, complexity and the wine-like characteristics of the coffee to be amplified and enhanced. Afterwards, the cherries are dried on raised beds until desired moisture levels are reached.
The green coffee is passed through a destoner, huller, size grader and density table multiple times, before being meticulously hand-sorted. They are then packed in an outer cotton bag, an HDPE bag and an innermost GrainPro bag to ensure freshness during export.
Mae Chedi AN bursts with tropical fruit aromatics similar to passionfruit, with a juiciness of fresh pineapples coupled with a comfortable dark chocolate finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
