New
Mae Chedi returns for our third year, this time through a different processing approach.
Made up of 19 farming households, the Mae Chedi cooperative comes from an area in Chiang Rai traditionally known for tea cultivation. That background has influenced how the farmers approach fermentation, with techniques and knowledge from tea production adapted into their coffee processing.
This year marks the first time we are featuring their Anaerobic Red Honey lot. The cherries are fermented for nine days in sealed bags before being pulped and dried on raised beds, building sweetness, body and complexity in the cup.
What we like about this lot is how clearly it shows another expression of the same coffee. The processing adds depth without overpowering it with fermentation notes, resulting in a round and approachable cup with red berry sweetness, pecan and molasses through the finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
