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. Once the coffee cherries are harvested, they are stored in HDPE bags overnight and are followed by pulping the next morning. The pulp is fermented for 2 days and carefully washed to rid of
mucilage, resulting in its clean and bright flavour profile.
Mae Chedi AW is round and smooth, with a sweetness similar to sultanas. Throughout the cup, find a grapefruit citric acidity accompanied by a subtle cane sugar-like sweetness.
Recommended to rest beans for 7-10 days from roast date before consuming.
