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Doi Pangkhon is located in Chiang Rai, northern Thailand, at approximately 1,250–1,450 metres above sea level. While that may sound lower than some familiar coffee-growing regions, its position farther from the equator means the climate can still be cool enough for coffee to develop slowly, helping create the conditions associated with higher-elevation growing.
The area is home to around 300 coffee-producing households, with varieties including Catuai, Typica and Chiang Mai grown across the region.
This is our second year buying a washed coffee from the same farm. We chose it again because the quality continues to hold up, with crisp acidity, a clean finish and a smooth, rounded mouthfeel making this lot stand out on the cupping table once more.
This harvest uses a Kenya-style washed process, with an extended dry fermentation followed by shorter wet fermentation and soaking. The approach keeps the cup clean and crisp while preserving sweetness and body.
Recommended to rest beans for 7-10 days from roast date before consuming.
