Thailand Lanna Coffee – Law Wu – Natural Processed

Burman Coffee Traders

Details

Origin

Ethiopia

Process

Natural

Roast Suitability

Description

Thai Coffee?!?!? A rare origin in the U.S. for stand up beans, turns out they grow a lot of coffee in Thailand. The specialty market has been up and coming and the beans getting better and better. Similar to origins like India but with more hybrid processing methods. These beans have a unique story and taste. We have been looking for tasty Thai coffee for quite some time, had some friends on the ground over there for a bit but every time we got samples, tasted more like robusta with some overly earthy tones, reminded me of more European style espresso beans. We hooked up with Lanna coffee recently (awesome folks) to source some higher end and in our opinion tastier Arabica lots. Doesn’t hurt that it is also a very feel good project run by awesome folks as well. This is a Natural Processed lot. That means it was dried in the coffee fruit itself and this specific example was on the slower dry side, which lets a little fermentation happen, bringing much sweeter and slightly fruity tones to the cup. Generally to see fruity naturals shine, keep them in the light-medium roast ballpark. Higher chaff and a bit more uneven roasting than washed processed. Tasting Notes: A clean fresh and tasty cup. Clear semi-fruity sweetness differentiates this cup from the other Thailand offerings. This cup doesn’t forget its Thailand roots though, balanced with those nice fruity hints is a bigger creamier body with rich nutty/chocolate/spice tones. Medium brightness at lighter roasts, but mellows if you push it a little darker. We recommend light to medium roasts on this one, you will get fruit upfront (ripe red) with a fruity melon-like undertone on a cocoa/chocolate base with a slight nuttiness. Medium bodied and a clean, with a lingering chocolate like finish. Super light roasts pick up a bit of nutty and herbal contrast, develops into more spice and chocolate tones just a little after first crack. Darker roasts will greatly accentuate the spice notes and turn the cup a bit bitter-sweet