Arrival expected November 6th.
Forward has purchased 5 x 60kg bag of Mae Chedi Washed Anaerobic Chiang Mai
Below is quoted from the exporter and producer Forward has worked with in Thailand, Beanspire.
For this coffee, the coffee fruits are fermented for 5 days in closed HDPE bags before being pulped, fermented further to remove the mucilage and then dried on raised beds. The fermentation inside the HDPE bags creates a near zero oxygen environment, allowing for
the production of lactic acid during anaerobic fermentation process. This adds body, sweetness and complexity to the coffee. This is similar to how they fermented tea in the area, i.e. for a really long period of time!
Chiang Mai 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.
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, HDPE in the middle layer and Grain Pro in the innermost layer.
Process: Washed Anaerobic
Producers: Watchara Yawirach
Total kilos purchased: 300kg (5 x 60kg Bags)
Harvest date: February 2021
Fermentation: Refer to description above
Drying time: Refer to description above
Altitude: 1100 masl
Region: Chiang Rai, Thailand