Catuai Natural Anaerobic: Thailand’s Fruit Bomb
Just when I thought I’d explored Chiang Mai’s coffee diversity, this arrived: Catuai processed with natural…
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C.Canephora Robusta: Exploring Thailand’s Bold Side
After focusing exclusively on Arabica beans, I’m stepping into new territory: Robusta. This C.Canephora lot from…
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Mae Ukho: Sweet Complexity from Chiang Mai’s Heights
Adding another northern Thai coffee to my roasting lineup: Mae Ukho, sourced from the high-altitude coffee…
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Khun Kong Peaberry: The Bean Behind the Roast
Before diving into roast profiles and temperature curves, let’s talk about the bean itself. Understanding where…
