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Yosniyom coffee farm
inicio yeast anaerobic natural
Village: Mae Deat Noi / District: Galyani Vadhana / Province: Chiang Mai / Thailand
Full body mouthfeel with tropicals and floral aromas. Extended sweet aftertaste. Ripped cherries are coated with Tropical Boost yeast before undergoing a 65hrs anaerobic fermentation. Sun-dried for 48hrs and second yeast spray evenly over sun-dried parchment. Moved to shaded drying beds to slow dry until moisture reaches 11.5%.
details
producer
Nathagrid Somboonkhamchoo
location
Galyani, Chiang Mai
harvest period
December - February
Altitude
1,200 - 1,350 AMSL
CULTIVARS
Typica · Caturra
process
Anaerobic Natural
grade
Micro-Lot
Typical Cupping notes
Hibiscus
Black Tea
Baked Pineapple
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