DOI SAKET [2022]


$1,188.00 $1,320.00 10% OFF


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Arrived on December 1st, 2022 to Calgary Warehouse.

Forward has purchased 6 x 60kg bag of Doi Saket Yellow Bourbon Natural.

One (1) bag of this lot has been booked by Appalaches Torréfacteur in Mansonville, Quebec.

Doi Saket is the oldest coffee growing area in Thailand, located in Chiang Mai province. Back in the late 1970's, the first Arabica trees that were part of the opium replacement program of the Thai King were tested here, and have never been replaced by higher-yield cultivars like in many other regions. As a result, heirloom varietals, particularly Typica, are still commonplace in many old farms. The coffee trees are 30-40 years old, older than the farmers! We want to demonstrate to the farmers that there are people who appreciate and are willing to pay more for the heirloom cultivar to compensate for the lower yield. Typica is now rare as farmers replaced it with higher yield and more rust resistant strands.

This is an experimental lot from Doi Saket in Chiang Mai that we work with Nui & Aoy, a young couple, who had quit their white collar jobs in the city to come back to their parents' coffee farm 7 years ago. Nui is 36 and is an engineer by training, while Aoy is 33 and is an accountant by training. This micro lot should be better when landed, particularly after some resting period. It is our fourth year producing this coffee, using this meticulous method. Thai coffee is rare. Thai Typica is super rare. This natural is the rarest of the rare coffee! We did this pretty meticulously. Firstly, we can only do this lot towards the end of the harvest season when the weather is more stable. Secondly, we picked ripe cherries in the morning from Typica trees and began the processing right away to avoid unwanted fermentation. Thirdly, we handsorted only coffee cherries to select only fully ripe ones. Fourthly, we floated the cherries to remove any defective coffee beans. Fifth, we laid the cherries on raised beds in a single layer and minimized the cherries touching each other to ensure even moisture and lack of unwanted fermentation. Sixth, we dried the coffee in a greenhouse in a controlled environment. The drying was carefully monitored over 3 weeks and we continued to pick out defective cherries until the moisture of the cherries reached 10%. Our cherries to green bean conversion ratio is typically 15% (1 to 0.15) for a lot. But this lot the conversion was 5% (1 to 0.05) because we picked out so much.

In terms of green preparation, the coffee went through a destoner, huller, size grader, density table and ended with handsorting. The green passed through the density table multiple times. We shipped coffee in a triple layered bag, which includes a cotton bag in the outer layer, High Density Polyethylene (HDPE) in the middle layer and Grain Pro in the innermost layer.

Price Forward paid per kilogram: $13.00 USD EXW
Total kilos available: 360kg (6 x 60kg)

Producers: Nui & Aoy x Beanspire

Region: Doi Pangkhon, Chiang Rai
Process: Natural
Drying time: Dried on raised beds within a greenhouse for at over 3 weeks to 10% moisture
Altitude: 1300-1500 masl.
Varietals: Yellow Bourbon Mayaguez 139