Doi Pangkhon Lactic Anaerobic Natural

About This Coffee

This coffee is grown in the Doi Pangkhon highlands of Chiang Mai province, Thailand. Produced by the Merlaeku brothers, this lot undergoes a unique lactic anaerobic natural process where a culture of lactic acid bacteria is introduced during fermentation before the cherries are dried. The result is a fruit-forward cup with notes of stone fruit and lychee, characterized by a winey, jammy sweetness and a silky body. It offers a complex profile that highlights the potential of Thai specialty coffee.

Origin

Doi Pangkhon (Thailand)

Flavor Notes

Stone Fruit, Lychee, Plum

Roast Level

—

Processing

Lactic Anaerobic Natural

Typology

Arabica

Chiang Mai 80, SJ133, Typica

Buy from Roaster

Danelaw Coffee

David Jameson, a two time UK Coffee in Good Spirits Champion and qualified Q Arabica grader, founded Danelaw Coffee in Holmfirth, Yorkshire, in 2022. He brings over 18 years in the coffee industry, having coached the 2017 World Coffee in Good Spirits Champion, judged the World Barista Championship, and made coffee on five continents. The name references the area of Yorkshire and Lincolnshire settled by Vikings in the ninth century. David started roasting from a converted dining room before securing a Start Up Loan to move into premises with a six kilo roaster and professional packaging equipment. Sales doubled within a year. The roastery has accumulated over 60 Great Taste Award stars since 2017, earning Great Taste Producer status in under three years, and its Nott Fjodhr light roast decaf was rated the best UK decaf at the 2024 Great Taste Awards.

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