Arrival expected November 6th.

Forward has purchased 1 x 60kg bag of Khun Lao Natural Chiang Mai

 

Below is quoted from the exporter and producer Forward has worked with in Thailand, Beanspire.

This is the first year that we are exporting this coffee. It is the first time we attempted at a profile drying. This area grows mostly Chiang Mai variety, which is a local hybrid that is a cross between SL28 x Caturra x Hibrido de Timor. So it's a catimor variant (like Colombia and Castillo varietals!) that's backcrossed with SL28 in order to improve the cup quality. It's a rust resistant cultivar that's been developed by our late King as part of his effort to eradicate opium plantation by the hill tribe in the North. 

The coffee was processed as an anaerobic natural. This means that the coffee cherries were rested in closed HDPE bags and submerged under water to keep the temperature down in order to avoid unwanted fermentation. After 3 days, the coffee cherries were then laid on raised beds in a green drying house for 3 days. After the cherries were 'settled' (i.e. started to turn black as they had lost enough moisture), then the coffee cherries were moved inside a completely sealed room, i.e. without sunlight, and dried using a dehumidifier known as the "Low Temperature Low Humidity" drying process. This is a local innovation that has been tested by a collaborative effort of a few local roasters and researchers to help protect against the uncertainty of the climate. The coffee cherries were further cured, i.e. kept in GrainPro as dried pods, for 2 months before milling.  Note that there was harvest rain and high relative humidity during the entire period that this natural was done. The counter factual to compare this coffee to is a traditional natural that is dried on an open-air drying during the harvest rain, which would have guaranteed defective tasting coffee.

The farmer whose farm we experimented with this is Jaroon Jaipin of Khun Lao Village, in Chiang Rai's Mae Kha Jan District. The process design is originated by our local roasters and friends at the Preda Roasting House and implemented by Roots Coffee with the assistance of Mr. Kamonwat Toboonchuay, a coffee researcher, in Khun Lao village. The dry miller is Thai High Ventures and the coffee was further sorted and prepared for export by Beanspire. This is the epitome of a collaborative effort among different coffee players in the Thai supply chain. 
 
 
 
 
Price Forward paid per kilogram: $11.05 USD EXW
Process: Anaerobic Natural with Low Temperature and Low Humidity Drying Profile
Varietals: Chiang Mai
Farmer: Jaroon Jaipin
Process Designers: Preda Roasting House, Roots Coffee & Kamolwat Toboonchuay,
Dry Miller: Thai High Ventures
Exporter: Beanspire
Total kilos purchased: 60kg (1 x 60kg Bags) 
Harvest date: March 2021
Fermentation: Refer to description above
Drying time: Refer to description above
Altitude: 1100masl
Region: Khun Lao Village, Chiang Rai, Thailand (labeled on the bag as Mae Kha Jan, Chiang Rai)