This coffee is a project led by Jane Kittiratanapaiboon, a co-founder of Beanspire, in the Wiang Pa Pao district of Chiang Rai, Thailand.
The coffee industry in Thailand started out as an opium eradication project launched by the former King. Most farmers are young, with an average age of 25-35 years old. There is also a vibrant local specialty and coffee culture that helps support the farmers at an acceptable price. It is a good success story for using coffee as an agent of change and sustainability.
Depending on the weather, this coffee goes through a 12-24 hrs wet fermentation. The pulped coffee is then soaked in fresh water for 12 more hours, then cleaned to completely remove the mucilage. After that, they dried their coffee on bamboo raised beds and greenhouses for 15-20 days.
ROASTED FOR FILTER
Optimal resting period: 12-14 days onwards