Thailand Hua Chang Controlled Yeast Fermentation

Tasting Notes: Red apple, sangria, juicy

Processing: Controlled yeast fermentation natural

Producer:  Nawin Yaesorkoo; Beanspire Coffee

Location:  Doi Chang, Chiang Rai, Thailand

Altitude: 1450masl

Varietals: SJ133, Catuai, Typica, Chiang Mai

Bio: Hua Chang—translated literally to “Elephant Head”—is the highest section with its own distinct microclimate in the Doi Chang area of Chiang Rai, the biggest coffee producing region in Thailand. Coffee in Hua Chang is grown under the shade of the forest that covers the land, benefitting from the fertile and nutrient-rich volcanic black soil in the area. Here, Nawin Yaesorkoo grows coffee at 1450 meters above sea level, making it one of the highest coffee farms in Thailand.

Coffee farming is a relatively new industry in Thailand, and one that is proving to be
attractive to young entrepreneurs like Nawin. Thailand's current coffee history dates back to the 1970s, when an opium eradication project started by the King of Thailand introduced the first coffee trees to areas like Doi Saket. Efforts to reforest degraded land and introduce coffee and other crops to replace illicit cultivations proved extremely successful. Farmers’ mountain properties today are flourishing, with many of the original planted varieties—like Catuai, Typica, and local Chiang Mai which is a cross between SL-28, Caturra, and Timor hybrid—thriving in healthy production.

Hua Chang Controlled Yeast Fermentation Natural was sourced from our exporting
partners in Thailand, Beanspire Coffee. Beanspire’s co-founders, Fuadi Pitsuwan and Jane Kittiratanapaiboon, are part of the young generation moving the Thai coffee industry forward. Thailand is unique as a coffee producing country; the country’s specialty cafe and roaster scene is thriving, and domestic consumption demands regularly outpace the country’s production volume. Only around 5% of Thailand’s specialty coffee is exported each year, while the rest is enjoyed by Thai coffee drinkers. This means that the coffees selected for export by the team at Beanspire are each chosen to share the work of Thai coffee producers with a global audience, providing a glimpse into the growing specialty coffee revolution happening in the country.

Beanspire mill is one of the most advanced in Thailand, with a destoner, huller, and a
gravity table for density sorting. Jane and Fuadi have built Beanspire to produce quality
from the outset, passing all coffee through density and hand sorting multiple times to
ensure quality and uniformity. Coffee is packed in triple layer bags for shipment: cotton bag as outer layer, High Density Polyethylene (HDPE) as middle layer, and GrainPro as inner layer. The HDPE bags help maintain moisture content, thus preserving quality for longer. We’re proud to partner with Beanspire Coffee to share this unique lot of coffee with you.

This lot of coffee underwent Controlled Yeast Fermentation Natural processing. Coffee
cherries were first fermented in sealed tanks with a one-way valve with an added yeast
commonly used in red wine production. During fermentation, the tanks were partially
submerged in water in order to control the temperature of the process. This first
fermentation was done for five days. The tanks were then opened to add extra nutrients
along with a second yeast strain which is commonly used in white wine production. The
coffee was fermented for another five days before being dried. The fermented coffee was dried on raised beds for 25 days.