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Doi Chaang Coffee
 Doi Chaang Coffee is a single-origin, premium Arabica. It is certified organic, forest canopy grown, hand picked, fresh water processed, sun dried, hand sorted and freshly roasted to ensure the highest possible quality for each cup of Doi Chaang Coffee. Naturally low in caffeine, it has a complex and flavourful profile which is enhanced and released through detailed cultivating, processing and roasting methods.
Cultivation
Doi Chaang Coffee is naturally cultivated and processed in the remote Doi Chang Village of Northern Thailand. Rich fertile soil, high elevations and ample rainfall make Doi Chang Village one of the premium coffee growing regions of the world. We naturally cultivate a variety of Arabica plants under a canopy of sun-filtered plum, peach, pear and macadamia nut trees in altitudes between 1200 and 1600 metres above sea level. The fallen leaves from our various fruit and nut trees create nutritious mulch for our coffee plants, providing a subtle fruit and nutty taste to our coffee. The shade and high altitudes slow the growth of our coffee cherries, creating a more complex, dense and intensely flavoured bean.
Harvesting
Our cherry flowers begin to bloom in February and the cherry fruit is ready for harvesting from November to March. Selectively hand picking only our ripe cherries ensures minimal damage to our plants and that only our best cherries are processed.
Fully Wet-Method Processing
This labour intensive traditional processing method washes and flushes the bean from its fruit. Although time consuming, the wet-method helps maintain the inherent qualities of our beans.
Extraction
First, we pre-wash our cherries in a tank of fresh spring water where all our ripe cherries will sink to the bottom and any unripe cherries will float to the top and be removed. Second, we remove the skin and pulp by putting our cherries through a pulping machine. Third, our beans are fermented in water for 48 hours to remove the mucilage layer and allow a series of chemical reactions to occur which enhance our coffee's aromatic and flavour qualities. Finally, we thoroughly hand wash our beans with fresh flowing spring water to remove all traces of the mucilage and prepare the beans for drying. All the mucilage and fermented byproducts will be recycled as fertilizer for the coffee plants.
Drying
We evenly spread our parchment-covered beans on patios to naturally sun dry over the next seven to eight days. During this time we continuously hand rake and re-spread our beans to ensure they fully dry. In the evenings we pile up and cover the beans to protect them from moisture. Once our beans are dried to an 11% moisture level they are warehoused until we need them for roasting.
Hulling & Sorting
This final stage of processing is done just prior to roasting. Our coffee beans are removed from the final parchment layer with the use of a hulling machine. The coffee beans are initially sorted and graded by shaking the beans through different sized sieves and then hand selected to ensure only the finest grade beans are roasted.
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