A FRUIT-FORWARD THAI COFFEE FROM SAENCHAI

This coffee was produced by Saenchai Jupo, an award-winning Akha indigenous coffee producer and founder of Saenchai Estate in Galyani Vadhana, Chiang Mai, Thailand. His meticulous farming and innovative processing have earned him a place among the top ten in the Cup of Excellence. For this lot, ripe cherries are sorted, rested in the sun, and submerged in pink coconut water to ferment for 36 hours. The coffee is then dried for 20 days in a temperature-controlled plastic dome before spending an additional 10 days in a low-humidity drying room. The result is a sweet, fruit-forward cup with notes of wild berry jam, kiwi, and pomegranate.