Well rounded and buttery with notes of candied almonds. Balanced, honey-like sweetness and a silky smooth finish.
Doi Saket is the oldest coffee growing area in Thailand, located in Chiang Mai province, and has a distinct “latecomers advantage” in terms of its coffee cultivars. Back in the late 1970’s, the first Arabica trees that were part of the opium replacement program of the Thai King were tested here, and have never been replaced by higher-yield cultivars like in many other regions. As a result, heirloom varietals, particularly Typica, are still commonplace in many old farms. It is now up to us to demonstrate to the farmers that there are people who appreciate and are willing to pay more for the heirloom cultivar to compensate for the lower yield. Our partners at Beanspire have even dubbed this effort “Operation Saving Heirlooms.” We work with a cooperative at Doi Saket that is headed by a progressive village head, Mr. Opp. He wants to see the quality of Doi Saket’s coffee improve, and understands the importance of connecting his village members to the specialty market as well as we do. This is both Beanspire’s and This Side Up’s first season of working with Mr. Opp and we have high hopes for the future coffee from Doi Saket!
We this coffee, Nordhavn Coffee Roasters starts a collaboration with the Dutch company This Side Up. This Side Up is much more than a green specialty coffee importer. It has a strong focus on product quality, social responsibility, environmental sustainability all across the value chain. Their commitment to deliver quality goes hand by hand with the mission of supporting the development of the local communities at the origin. Their website reports clearly what share of the value is paid to the primary producers. Their motto is: “equality, not charity” and this – together the quality of their green coffees – is what convinced us to start collaborating with them.
By choosing this coffee you are not only buying a supreme product from an organoleptic standpoint. You are also contributing to affirm the dignity of hundreds of farmers who deservers to be treated with respect for their work and the unique produce they deliver.
This is, according to us, what specialty coffee is all about.
Arabica: (Mostly) Typica, some Catimor.
Fully washed: all coffee is hand picked, depulped, wet fermented for 18-36 hours, depending on the weather, washed with mountain water, then sun dried on wooden patios and where possible, raised bamboo beds.
Doi Saket, Chiang Mai Province, Thailand
1,300 – 1,500 meters above sea level.
1000 g, 250 g
Whole bean, French press, Filter grind, Moka Pot
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