On the third highest mountain in Thailand – “Doi Luang” Chiang Dao. The perfectly positioned sloping hills of Doi Luang Chiang Doa ( >1,600 above sea level), coupled with the ideal climate in Northern Thailand, provide one of the most favourable conditions to grow coffee beans. It’s no secret that coffee grown at a high altitude is richer and more flavourful than those grown at lower altitudes. Be
cause high altitudes mean colder temperatures for coffee cherry to grow more slowly, thus allowing the beans to have more time to develop complex sugars and create a mouth-watering cup of coffee. Once naturally ripened, coffee cherries are selectively hand-picked by hill-tribe villagers and local families, screen sorted manually, beans removed from the cherry skin using a traditional washed process, and then raked out to dry under the natural air, before transported to our location in the middle of Chiang Mai city for freshly roasting. We mix peaberries (a one-seeded whole bean) with regular-berries (two-seeded flat beans). Peaberry is rare and has a more distinctive flavour than regular beans because there is no need to share the nutrients into two of its halves. We pack the mixed pea- and flat- berries into every bag, thereby increasing the value for you without having to pay extra premiums. During the roasting process, we use a traditional method of slow roasting by transferring heat from a charcoal brazier into our custom-made roaster. The beans are slowly roasted by “Thaan” (a type of activated charcoal) that uses Lychee and Longan woods as a source of heat. Roasting for longer, the heat derived has a higher moisture content resulting in a coffee that is low in acidity and bitterness with a delicate balance of full body, complex flavour, and distinct aroma. Our entire – natural-based and traditional – coffee-making process is to ensure the uniqueness of Mountain Coffee that you will experience in every sip.
