{"product_id":"doi-pangkhon-lactic-natural","title":"DOI PANGKHON LACTIC NATURAL","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor more than nine years, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBeanspire Coffee\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e has been working alongside farmers in Doi Pangkhon, Chiang Rai, a mountain community home to around 300 households growing coffee at elevations between 1,250 and 1,450 meters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe relationship began by working directly with individual farming families, supporting their wet processing and purchasing parchment for further processing. In the 2017–2018 harvest, Beanspire took another step forward by investing in a wet mill operated by the Merlaeku family, five brothers from the Akha community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHaving a mill within the community changed what was possible. Instead of beginning with parchment, Beanspire could work with coffee from the cherry stage, giving the team greater control over processing and allowing them to begin sourcing cherries from farmers beyond the Merlaeku family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOver the following years, the mill continued to grow. New pulpers, covered drying areas, improved workflows, an electricity generator, a farmer cupping lab, and additional drying space were added. Each investment was made with the same goal: to give farmers better tools to process their coffee and create more consistent, expressive coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 2021–2022 harvest brought a 20% increase in production, supported by expanded drying space that helped protect the coffee during Thailand’s heavy rains. The following seasons brought a different kind of challenge. Climate change has made harvests increasingly unpredictable, while changes in coffee prices and the movement of coffee across borders have created new pressures for Thai farmers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor us, this coffee is a reflection of that journey. It is not only about what happens in the cup, but about the years of work, experimentation, and investment behind it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThe Process\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor this lot, Beanspire experimented with a fermentation process using live \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLactic Acid Bacteria (Lactobacillus)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe idea was simple: introduce a living culture into the fermentation and give it time to shape the character of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYogurt was used to multiply the LAB culture, with approximately 10 grams of yogurt culture added for every kilogram of coffee cherries. The cherries then fermented for five days in a lightly covered tank, kept in a cool, shaded area.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThroughout fermentation, the tank was periodically mixed and rolled to encourage even contact between the cherries and the culture. This process allows the LAB to interact with the sugars in the coffee, producing lactic acid and contributing to the coffee's creamy texture, silky mouthfeel, and gentle acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is a beautiful example of how traditional coffee processing can meet experimentation. The result is a coffee that feels soft and expressive, while still carrying the character of Doi Pangkhon.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDoi Pangkhon\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDoi Pangkhon sits around 19 degrees north of the equator, with farms reaching 1,250–1,450 meters above sea level. At this elevation, the cool mountain environment creates a unique place for coffee to grow in northern Thailand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe region is home to several varieties, including \u003c\/span\u003eChiang Mai\u003cspan\u003e, a local hybrid of SL28, Caturra, and Híbrido de Timor, along with\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003eTypica and SJ133\u003cspan\u003e, a variety genetically identical to Costa Rica 95.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor us, Doi Pangkhon represents something we love about Thai coffee: a place where tradition, experimentation, and a new generation of producers are coming together to create something distinctly their own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOrigin : Doi Pangkhon, Chiang Rai, Thailand\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProducer\/Farm : Merlaeku Family x Beanspire \u003c\/p\u003e\n\u003cp\u003eProcess : Lactic Acid Bacteria Natural (Lactobacillus)\u003c\/p\u003e\n\u003cp\u003eRoast Profile : Light\u003c\/p\u003e\n\u003cp\u003eVarieties : Chiang Mai, Typica and SJ133\u003c\/p\u003e\n\u003cp\u003eAltitude : 1,250–1,450 m.a.s.l.\u003c\/p\u003e\n\u003cp\u003eTasting Notes : \u003cimg alt=\"\"\u003e\u003cimg alt=\"\"\u003eTo be cupped\u003c\/p\u003e\n\u003cp\u003eSize : 8oz. (227g)\u003c\/p\u003e\n\u003cp\u003eCoffee beans roasted by Newbery Street Coffee Roasters in Greater Boston\u003c\/p\u003e\n\u003cp\u003e------------------------------------------------\u003c\/p\u003e\n\u003cp\u003eCoffee: 16g\u003c\/p\u003e\n\u003cp\u003eGrind Size: Medium\u003c\/p\u003e\n\u003cp\u003eBrewer: OREA V3 MKII with Kalita Wave 185\u003c\/p\u003e\n\u003cp\u003eWater: 92'C (Boston tap water with ZEROWATER: TDS 000)\u003c\/p\u003e\n\u003cp\u003eEnding Time: ~1:50\u003c\/p\u003e\n\u003ctable style=\"width: 72.604%;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39px;\"\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e Time (s)\u003c\/td\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cspan\u003e Add Water (g)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.2592%;\"\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cspan\u003e Total (g)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e0:00\u003c\/td\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e\u003cspan\u003e50\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 32.2592%;\"\u003e\n\u003cspan\u003e50 Circle \u003c\/span\u003e\u003cspan\u003ePour\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e0:30\u003c\/td\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e\u003cspan\u003e60\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 32.2592%;\"\u003e\u003cspan\u003e110 Center Pour\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e0:50\u003c\/td\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e\u003cspan\u003e70\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 32.2592%;\"\u003e\u003cspan\u003e180 Center Pour\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e1:20\u003c\/td\u003e\n\u003ctd style=\"width: 32.7408%;\"\u003e\u003cspan\u003e60\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 32.2592%;\"\u003e240 Center Pour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e------\u003c\/span\u003e\u003cspan\u003e------\u003c\/span\u003e\u003cspan\u003e------\u003c\/span\u003e\u003cspan\u003e------\u003c\/span\u003e\u003cspan\u003e------\u003c\/span\u003e\u003cspan\u003e------\u003c\/span\u003e\u003cspan\u003e------\u003c\/span\u003e\u003cspan\u003e------\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Newbery St.","offers":[{"title":"Default Title","offer_id":60016087531806,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0827\/5545\/3214\/files\/doi-pangkhon-lactic-natural-7128441.png?v=1790022490","url":"https:\/\/newberyst.com\/products\/doi-pangkhon-lactic-natural","provider":"Newbery St.","version":"1.0","type":"link"}