29–30 August
I won’t be running a stall myself this time, that’ll be my friend, who sell and promote the Montea. But some of my Chiang Mai beans will be there, roasted and packed as hand drip coffee, ready for anyone who wants to try where this trip actually ended up.
If you’ve been following the Chiang Mai sourcing journey, this is the next chapter, the part where the green beans I carried back finally hit the roaster.
I picked two to bring: Phupanna 515 and the washed green bean from Karen, both roasted medium. Here’s what to expect from each.
Phupanna 515: Honey Fermentation Process + Medium Roast
Honey fermentation is always my favourite process to work with, and this one didn’t disappoint. Expect apricot, nectarine, golden grape, oolong, and a black tea note running through it. I kept the roast medium to protect that balance — not too acidic, fruity and sweet, with just a touch of tea character in the finish. This is the profile I’d point to if you want something bright but still gentle.
Karen Green Bean – Washed + Medium Roast
This one’s washed process, and it shows in the clarity – full body, chocolate and caramel notes, medium acidity. Chiang Mai beans in general have a really nice natural taste, but they’re not easy to find in Malaysia because shipping them here gets expensive fast. This roast leans into that slightly heavier body Chiang Mai beans tend to have naturally, so if you’re someone who likes a fuller-bodied cup, this is the one to try.
Find my bean at the fest
Both will be available as hand drip coffee at Montea’s stall during Penang Merdeka Fest @ Armenian, 29–30 August. If you’re around, come say hi and give them a try.
Every bag you pick up helps me bring back and roast more different beans next time — really appreciate the support.
