Grown deep in the forest of Om Koi, Chiang Mai, at 1,300 masl. by the local community working closely with the land they protect. This coffee is cultivated without chemicals, allowing the forest soil and environment to shape its character naturally.
This lot is Typica and Catimor — with Typica known for its clean, complex profile, and Catimor bringing structure and balance to the cup.
Processed using Natural Double Anaerobic fermentation, where the cherries ferment in a low-oxygen environment twice to enhance sweetness, add depth, and bring out a more rounded, expressive flavours.
