Nong Ha, Phayao Natural Double Fermentation Coffee Beans - From Thailand
$7.70
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Indulge in the exquisite taste of Nong Ha Phayao Natural Double Fermentation Coffee, sourced from the heart of Phayao Province, Thailand. This exceptional coffee is born from the dedication and expertise of local farmers who cultivate their beans with passion and care on ethical farms nestled in the picturesque hills of Nong Ha.
This unique coffee undergoes a meticulous two-step fermentation process. Cleaned cherries are initially fermented aerobically for two days, followed by anaerobic fermentation for four more days, resulting in a complex flavor profile. Nong Ha Phayao Natural Double Fermentation is renowned for its vibrant acidity reminiscent of passion fruit and dried lychee, balanced with sweet notes of dark rum and cocoa nibs.
- Bold & Tangy: Experience a captivating blend of tart passion fruit and sweet dried lychee flavors.
- Complex & Balanced: Lingering notes of dark rum and cocoa nibs add depth and intrigue to every sip.
- Versatile Brew: Perfect for filter coffee, espresso, or blending with other beans to enhance their complexity.
Freshly roasted in small batches every 3-5 days, Nong Ha Phayao Natural Double Fermentation Coffee is a testament to the artistry and passion of Thai coffee cultivation. Embrace the journey from bean to cup and savor the exceptional flavors that await.
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NHONG-HA PHAYAO Natural Double Fermentation Coffee
Nong Ha Phayao Natural Double Fermentation is a meticulously crafted coffee sourced from the Nong Ha region in Phayao Province, Thailand. This unique coffee embodies the essence of specialty processing, elevating the quality and flavor profile of locally grown Catimor beans.
Features
- Two-Step Fermentation Technique: The coffee undergoes a two-day aerobic fermentation followed by four days of anaerobic fermentation in a closed tank, resulting in a complex and distinctive flavor profile.
- Natural Processing Method: Cherries are dried naturally after fermentation, preserving the fruit's natural sweetness and acidity.
- Light Roast Level: The light roast preserves the coffee's bright acidity and delicate nuances.
- Freshly Roasted:** Coffee is roasted in small batches every 3-5 days to ensure maximum freshness and flavor.
- Versatile Brewing: Can be brewed using filter coffee methods (e.g., V60, Aeropress) or espresso machines, offering versatility for different brewing preferences.
Specifications
- Origin: Nong Ha, Phayao Province, Thailand
- Variety: Catimor
- Roast Level: Light Roast
- Available Sizes: 100g, 200g, 500g
Benefits
The Nong Ha Phayao Natural Double Fermentation Coffee offers a captivating sensory experience:
- Intense Acidity: Presents a bright, tangy flavor reminiscent of passion fruit.
- Sweet and Sour Notes: Delivers a mid-taste that combines sweetness with a touch of tartness, evoking dried lychee.
- Rich Complexity: Features lingering notes of dark rum and cacao nibs, adding depth and sophistication to the flavor profile.
Usage
This coffee is perfect for those who appreciate a bold and flavorful cup. Experiment with different brewing methods to discover your preferred extraction style:
Filter Brewing Guidelines:
- Filters: Hario V60, Aeropress, Siphon
- Ground Coffee: 18g
- Grind Size: Medium (800-1000 microns)
- Grinders: Comandante MK3: 23-25 clicks, Comandante MK4: 25-27 clicks, Timemore C2: 16-20 clicks, Fellow Ode: 3-5
- Brewing Water: RO Water TDS <20 ppm
- Ratio: 1:15 (18g: 270ml)
- Temperature: 90-93 C
- Time: 2.20-2.40 minutes
Espresso Guidelines:
- Grind Size: 18g (200-300 microns)
- Grinders: Mahlknig EK43 ST, Turkish Burr 3.3-3.5
- Pressure: 9 bars
- Brewing Water: RO Water TDS <20 ppm
- Ratio: 1:2 (18g: 36ml Out)
- Temperature: 93 C
- Time: 22-30 seconds
Cold Brew Guidelines:
- Grind Size: 1000 microns
- Grinders: Mahlknig EK43 ST, Turkish Burr 13
- Brewing Water: RO Water TDS <20 ppm
- Ratio: 1:12 (50g: 600ml Added)
- Temperature: 2-10 C
- Steep Time: 18 Hours
Degassing Time and Storage:
Light to medium roast coffee takes 7-14 days to degas. The coffee's flavor will generally improve after a month of degassing, and the flavor will begin to fade. Therefore, it is best to consume it within a month and a half after opening the bag.Medium to dark roast coffee takes 5-10 days to degas. The coffee's flavor will generally improve after a month of degassing, and the flavor will begin to fade. Therefore, it is best to consume it within a month and a half after opening the bag.
Store in an opaque, one-way valve container away from sunlight, heat, air, and moisture.
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Indulge in the exquisite taste of Nong Ha Phayao Natural Double Fermentation Coffee, sourced from the heart of Phayao Province, Thailand. This exceptional coffee is born from the dedication and expertise of local farmers who cultivate their beans with passion and care on ethical farms nestled in the picturesque hills of Nong Ha.
This unique coffee undergoes a meticulous two-step fermentation process. Cleaned cherries are initially fermented aerobically for two days, followed by anaerobic fermentation for four more days, resulting in a complex flavor profile. Nong Ha Phayao Natural Double Fermentation is renowned for its vibrant acidity reminiscent of passion fruit and dried lychee, balanced with sweet notes of dark rum and cocoa nibs.
- Bold & Tangy: Experience a captivating blend of tart passion fruit and sweet dried lychee flavors.
- Complex & Balanced: Lingering notes of dark rum and cocoa nibs add depth and intrigue to every sip.
- Versatile Brew: Perfect for filter coffee, espresso, or blending with other beans to enhance their complexity.
Freshly roasted in small batches every 3-5 days, Nong Ha Phayao Natural Double Fermentation Coffee is a testament to the artistry and passion of Thai coffee cultivation. Embrace the journey from bean to cup and savor the exceptional flavors that await.