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We’re absolutely thrilled to bring you this exciting coffee from a family owned Sirinya farm in Thailand!
This amazing coffee offers a sweet cup full of caramel and sugar juice flavour with citric notes. The sweetness is in part thanks to the unique anaerobic honey processing of the coffee (more on that later).
You can grab a bag of this unique coffee here or from the retail shelves of our Cardiff coffee shops.
Thailand coffee production
Thailand is a relative newcomer when it comes to coffee production, going back only to the 1970s when then King Bhumibol Adulyadej introduced several coffee projects in the northern regions of Thailand in an effort to find an alternative to growing opium poppies and to help local communities. Despite this, as of 2014, Thailand is among the top 30 coffee producing countries in the world.
Even though known mostly for producing Robusta coffee for industrial use, Thailand has been steadily growing its Arabica production and specialty coffee production is blossoming these days.
One thing that makes Thai coffee unique is that the country actually exports very little coffee to the rest of the world and majority of the consumption remains in Thailand, making it a working coffee ecosystem where coffee produced is sustainable from both economic and environmental perspectives. The little amount that gets exported is subject to high tariffs and for that reason alone specialty coffee from Thailand is very rare to get ones hands on here in Europe. We’re thrilled to be able to offer it to you!
=> Grab a bag while you can! <=
This anaerobic honey processed coffee from the mountainous Chiang Rai region in the north of Thailand is perfect for a V60 or any other drip, delivering a sweet cup full of caramel and sugar juice flavour with citric notes.
The Sirinya Farm
Our beans come from the family-run Sirinya Farm, a specialty coffee farm, roastery, and a coffee shop based in the mountainous Chiang Rai region in northern Thailand.
Oil and Goh Chaosuwanwiali who run the farm are committed to working with their local communities and they pursue excellence in all aspects of coffee production. Goh and Oil share their knowledge and expertise in all aspects of specialty coffee production, starting right from the beginning with the quality of the soil and organic farming methods through to the final processing.
For the coffee farmers they work with, introducing these additional steps can elevate their very good coffee to specialty grade, and with it, commanding much higher prices and access to new markets.
=> THAILAND SIRINYA - ANAEROBIC HONEY <=
Anaerobic honey processing
Anaerobic Honey processing is a fairly new and innovative hybrid processing method that combines honey processing and anaerobic fermentation.
Honey processing itself falls somewhere in between the natural and washed methods.
NATURAL COFFEE PROCESSING
Natural coffee processing is when coffee is dried in the sun still in the fruity cherries, a method predominantly used for African coffees and in areas where water resources are limited. This processing allows the coffee to absorb the sweetness and flavour from the cherries and naturally processed coffees are known for their prominent fruity and citric notes, making them a fantastic choice for V60 and other filter brewing methods.
WASHED COFFEE PROCESSING
Washed processing is when the coffee cherries are pulped and rid of the fruit and the mucilage after harvesting and the beans are then dried without the fruit - this is done with water, hence the “washed” title. Washed coffees are known for their “pure” and crisp profiles and less intense fruitiness compared to natural processing.
HONEY COFFEE PROCESSING
Honey processing falls somewhere in between. After the coffee cherries are harvested the outer skin and pulp of the cherry are removed but the sticky layer of mucilage stays on the coffee bean and the coffee is then dried with the mucilage on. The layer of mucilage creates a honey-like consistency and then dries onto the bean, allowing it to absorb the naturally occurring flavours and sweetness of the fruit, resulting in an overall sweeter cup.
ANAEROBIC FERMENTATION
Then comes the anaerobic fermentation - a process in which the coffee gets sealed in a special container with limited oxygen. This encourages the growth of very specific yeast and bacteria strains that give the coffee very unique and aromatic flavours.
Anaerobic fermentation is a fairly new processing technique that allows us to further experiment and push the boundaries of coffee flavour.
This amazing coffee from the Sirinya Farm offers a sweet cup full of caramel and sugar juice flavour with citric notes.
You can grab a bag here or from the retail shelves of our Cardiff coffee shops.
TASTING NOTES: Caramel, sugar cane juice flavour. Sweet, clean and citric notes.
Roast Level: Medium
Varietal: Bourbon, Caturra, Catimor
Process: Anaerobic Honey
Altitude: 1450 masl.
Photo by Nopparuj Lamaikul on Unsplash
