Nui Aoy Doi Saket Natural Lactic

In January, our founder Pack Katisomsakul had the opportunity to help Nui and Aoy with the processing of this special lot in the mountains of Doi Saket. This region, the oldest coffee-growing area in Thailand, is where Arabica trees were first planted in the late 1970s as part of the King’s opium replacement program. Unlike many other regions, these trees were never replaced by modern cultivars—so heirlooms like Typica still thrive here, often older than the farmers themselves.

This coffee is part of an ongoing experiment to show that low-yield, high-flavor cultivars can still earn premium value for producers.

Nui and Aoy left their city careers almost a decade ago—he was an engineer, she was an accountant—to return home and reimagine their family’s coffee farm. They’ve brought fresh energy and a love for experimentation to every harvest.

For this lot, we introduced live Lactic Acid Bacteria (LAB) into the fermentation tank using homemade yogurt as a starter (10g of culture per kilo of cherries). The goal? Boost creaminess and bring out a silky, layered mouthfeel. The cherries fermented for five days in a shaded tank, rolled and stirred regularly to help the LAB do its job evenly.

The result is a beautifully structured cup with gentle acidity and a creamy finish—an elegant expression of Thai Typica, made with care and curiosity.

Origin : Doi Saket, Chiang Mai, Thailand

Producer/Farm : Nui and Aoy 

Process : Natural Lactic Acid Bacteria

Roast Profile : Light

Varieties :  Typica

Altitude : 1,350 m.a.s.l.

Tasting Notes : Peach, Kiwi, Watermelon

Size : 8oz. (227g)

Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston

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Coffee: 16g

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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