Thailand
Thailand Doi Chang
Doi Chang, Chiang Rai · 1200–1700 masl · Washed
View on mapGrown by hill-tribe farmers on Doi Chang, this washed lot balances chocolate and honey sweetness with a bright tangerine and floral lift.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Thailand Doi Chang | 6 | 6 | 6 | 3 | 6 | 7 |
Details
- Varieties
- Catuai, Caturra, Typica
- Processing
- Washed
- Roast
- Medium
- Harvest
- Nov, Dec, Jan, Feb
Tasting notes
ChocolateTangerineHoneyJasmine
Brewing recommendations
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; chocolate and tangerine without the bite.
Pour-Over V60affinity 6/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Highlights chocolate and tangerine; clean and articulate.
Chemexaffinity 6/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; chocolate and tangerine shine through.
Kalita Waveaffinity 6/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; chocolate and tangerine with rounded sweetness.
French Pressaffinity 6/10
Grind
Coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; chocolate and tangerine with textured mouthfeel.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; chocolate and tangerine with soft acidity.
Espressoaffinity 5/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated chocolate and tangerine; syrupy shot.
Moka Potaffinity 5/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; chocolate and tangerine in a concentrated cup.