Thailand, Chiang Mai, Doi Inthanon (Peacerry Farm)

Gooseberry, stone fruit, winey, fruit-forward acidity, silky mouthfeel, well-balanced, long juicy after taste

Roast Profile: Light-medium (Level 2/5)
Acidity: Level 4/5
Country: Thailand
Region: Chiang Mai (Doi Inthanon)
Variety: Yellow Bourbon
Processing: Natural Anaerobic, 72 hrs.

Peacerry Farm is a project built on peace, happiness, and a whole lot of craft for coffee, and a healthy dose of nerd-level precision.

The name Peacerry comes from the Italian word piacere ("pleasure"), and that's exactly what Cherry & Mike set out to create when they built their farm in Chiang Mai. Instead of working alone, they live and grow alongside the Hmong and Karen families who've been farming these hills for generations.

For this lot, they picked Yellow Bourbon — a rare variety that ripens into golden cherries, tricky to harvest but worth the sweat. After a hand-picking marathon at ~1,500 masl, the cherries spent 72 hours in anaerobic tanks before drying low and slow under the mountain sun, resulting in taste notes of cape gooseberry, stonefruit, and winey brightness, rounded off with silky sweetness.

Best enjoyed as filter or Aeropress to show off the fruit notes. But if you're the adventurous type, pull it as an espresso for a winey little kick.