Honey Mae Hoh Light Roast Coffee Beans - From Thailand
$9.80
Tax included
Indulge in the exceptional flavor journey of "Yai Keb, Mae Lang, Lan Kat, Phom Mak," a unique coffee meticulously crafted from the heart of Ban Mae Ho, Mae Sariang District, in the enchanting Mae Hong Son Province of Thailand. Sourced directly from small, ethical farms, this special batch is a testament to generations-old tradition and sustainable practices.
Experience the captivating aroma reminiscent of a honeycomb, which gracefully unfolds with a refreshing citrusy fruity note. This vibrant dance of flavor leads you into a smooth honey-lemon symphony, delivering a juicy, well-balanced sweetness in every sip.
- Honey Fermentation: The coffee undergoes a unique honey fermentation process, adding layers of complexity and natural sweetness.
- Sun-Dried Perfection: After fermentation, the beans are gently sun-dried for seven days, enhancing their natural flavors.
- LTLH Dry Process: A further seven days of LTLH (Low Temperature Long Hold) drying meticulously brings out the coffee's inherent sweetness and aromatic richness.
This Catimor, Bourbon, Typica blend is expertly roasted to a light level, perfectly showcasing its bright citrus notes and smooth honey-lemon finish. Enjoy "Yai Keb, Mae Lang, Lan Kat, Phom Mak" brewed using drip at 90-92C with a 1:15 ratio for a truly unforgettable coffee experience.
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Yai Keb, Mae Lang, Lan Kat, Phom Mak Coffee
Experience the exquisite taste of "Yai Keb, Mae Lang, Lan Kat, Phom Mak," a special batch of coffee from a small family dedicated to every stage of the process. This meticulously crafted coffee offers a vibrant flavor profile and a unique honeycomb-like aroma that will tantalize your senses.
Features
- Honey Processing Method: The beans are fermented using a honey method, resulting in a naturally sweet and complex flavor.
- Sun Drying for Seven Days: After fermentation, the coffee is carefully dried under the sun for seven days, enhancing its natural sweetness.
- LTLH Dry Process: An additional seven days of LTLH dry processing gently brings out the coffee's inherent sweetness and complexity.
- Small Batch Roasted Weekly: Freshly roasted every week on Mondays and Tuesdays, ensuring optimal flavor and freshness.
Specifications
Origin: Ban Mae Ho, Mae Sariang District, Mae Hong Son Province
Variety: Catimor, Bourbon, Typica
Process: Honey LTLH
Roast Level: Light
Cup Profile: Beehive, citrus, honey lemon, balanced, sweet, and juicy
Recommended Brewing Method: Drip at 90-92C with a 1:15 ratio
Benefits
- Vibrant Flavor Profile: Experience a unique blend of citrusy fruity notes, smooth honey-lemon flavors, and a well-balanced sweetness in every sip.
- Natural Sweetness: The honey processing method and LTLH dry process result in a naturally sweet coffee that satisfies your taste buds.
- Exceptional Aroma: Indulge in the captivating honeycomb-like aroma that fills the air with its enticing fragrance.
- High-Quality Beans: Sourced from carefully selected Catimor, Bourbon, and Typica beans for optimal flavor and quality.
Usage
Brew your "Yai Keb, Mae Lang, Lan Kat, Phom Mak" coffee using a drip method at 90-92C with a 1:15 ratio. This ensures the perfect extraction of its complex flavors and aromas. Enjoy your cup hot or iced for a truly delightful experience.
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Indulge in the exceptional flavor journey of "Yai Keb, Mae Lang, Lan Kat, Phom Mak," a unique coffee meticulously crafted from the heart of Ban Mae Ho, Mae Sariang District, in the enchanting Mae Hong Son Province of Thailand. Sourced directly from small, ethical farms, this special batch is a testament to generations-old tradition and sustainable practices.
Experience the captivating aroma reminiscent of a honeycomb, which gracefully unfolds with a refreshing citrusy fruity note. This vibrant dance of flavor leads you into a smooth honey-lemon symphony, delivering a juicy, well-balanced sweetness in every sip.
- Honey Fermentation: The coffee undergoes a unique honey fermentation process, adding layers of complexity and natural sweetness.
- Sun-Dried Perfection: After fermentation, the beans are gently sun-dried for seven days, enhancing their natural flavors.
- LTLH Dry Process: A further seven days of LTLH (Low Temperature Long Hold) drying meticulously brings out the coffee's inherent sweetness and aromatic richness.
This Catimor, Bourbon, Typica blend is expertly roasted to a light level, perfectly showcasing its bright citrus notes and smooth honey-lemon finish. Enjoy "Yai Keb, Mae Lang, Lan Kat, Phom Mak" brewed using drip at 90-92C with a 1:15 ratio for a truly unforgettable coffee experience.