EXPLORE THAI COFFEE ORIGINS
DOI SAKET
Chiang MAI
Village: Nam Kong / District: Thepsadej / Province: Chiang Mai / Thailand
Doi Saket is one of Thailand's long-established Arabica coffee-growing regions. Coffee cultivation in the area traces back to the 1970s, when initiatives supported by the late King encouraged highland communities to grow coffee as an alternative to opium cultivation, creating new agricultural opportunities and livelihoods.
Recognized for its Geographical Indication (GI) coffee designation, Doi Saket is known for its distinctive growing environment. Coffee trees thrive beneath a diverse canopy of macadamia, star apple, stone oak, and tea trees, benefiting from natural shade and the region's unique microclimates. The cool mountain climate encourages slower cherry maturation, allowing sugars and flavour compounds to develop gradually and contributing to the complexity and character of coffees grown here.
CULTIVARS
Typica · Catuai · Bourbon · Chiang Mai 80 (a local hybrid derived from SL28 × Caturra × Híbrido de Timor)
Altitude
1,350 - 1,450 AMSL
1,350 - 1,450 AMSL
harvest period
December - March
processing
tropical fruit Co-fermentation micro-lot
Starter culture made of mango, watermelon, and pineapple is fermented for 48 hr, then added to the coffee cherries in the fermentation tank where pH is monitored throughout the 96 hr fermentation period - jammy, funky, boozy, the wild one!
cultivars
Typica · Catuai · Bourbon · Chiang Mai 80
TYPICAL CUPPING NOTES
Pineapple · Passionfruit · Mango · Juicy · Winey
Semi-Washed
Ripe coffee cherries are hand-picked and pulped, then processed through hybrid fermentation of 24hr wet-ferment and portions of sticky fruit mucilage were left on the beans to dry-ferment for 24hr. Slow dried on raised beds for 14-25 days with careful monitoring to protect quality from humidity and the rain.
cultivars
Typica · Catuai · Bourbon · Chiang Mai 80
TYPICAL CUPPING NOTES
Nutty · Chestnut · Sourdough · Sugarcane