HUAI CHOMPHU ANAEROBIC BLACK HONEY

In Thai, Huai Chomphu translates to “Pink Valley,” named after the cherry blossoms that bloom across the region during harvest season. The valley is home to around 500 coffee growing households, and this lot represents the collective work of these smallholder producers.

Produced by Stidkhun Wuiyaku in collaboration with Beanspire, the coffee is carefully processed. Cherries are hand sorted and floated to remove defects, then placed in double layered plastic bags for anaerobic fermentation and turned consistently over six days. After fermentation, the coffee is pulped with mucilage intact and slowly dried on raised beds for 25 days, resulting in a deeply expressive and structured cup.

Huai Chomphu Black Honey is a special coffee that our friend Peace Sakulclanuwat used once in the past on her competition in her U.S. Brewers Cup qualifying round.

Peace has been a powerful voice in bringing Thai coffee to the global stage. Her dedication, passion, and belief in origin inspire us deeply, and we are always proud to witness her journey.

Origin : Huai Chomphu, Chiang Rai, Thailand

Producer/Farm : Stidkhun Wuiyaku, Beanspire

Process : Anaerobic Black Honey

Roast Profile : Light

Varieties :  Catuai, Typica, Chiang Mai, SJ133

Altitude : 1,450 m.a.s.l.

Tasting Notes : Black Tea, Sugar Cane, Cacao, Strawberry, Milk Chocolate

Size : 227g (8oz)

Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston

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Coffee: 15g

Grind Size: Medium

Brewer: OREA V3 MKII with Kalita Wave 185

Water: 92'C (Boston tap water with ZEROWATER: TDS 000)

Ending Time: ~1:50

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