TASTING NOTES: Best at a medium to dark roast: fuller-bodied and darker-toned. Lighter roasts will show stronger lemon & floral tones with a good body, balancing with a bit of herbal/vegetal darker tones. Medium roasts are where we thought it shined, a small hint of citric sweetness upfront with a good balance of spicy chocolate notes, and unique spice. Darker roasts get the strong baker’s chocolate and smoky tones, a hefty cup with very low acidity.
DESCRIPTION: Thai Coffee?!?!? A rare origin in the U.S. for stand-up beans, it turns out they grow a lot of coffee in Thailand. The specialty market has been up and coming and the beans getting better and better. Similar to origins like India but with more hybrid processing methods. These beans have a unique story and taste.
For the past two decades, the International Tribal Development Program (ITDP) has been an integral part of Huay Ma Liem, fostering sustainable practices and empowering the community. This partnership not only aids in the cultivation of coffee but also extends to various aspects of community development.
What sets Huay Ma Liem’s coffee apart is its cultivation in the heart of Thailand’s main growing region. The natural forest canopy provides an ideal setting for shade coffee, eliminating the need for irrigation. The soil, enriched by organic matter from the surrounding trees, promotes sustainable farming. A thick layer of composting leaves acts as a natural mulch, eliminating the need for herbicides or other chemicals.
The coffee journey doesn’t end at harvest. In Huay Ma Liem, the coffee beans are pulped and wet processed in the village before being carefully dried. The beans then make their way to ITDF for further processing and grading, ensuring that the final product mirrors the dedication and craftsmanship of the villagers.
TASTING NOTES: Best at a medium to dark roast: fuller-bodied and darker-toned. Lighter roasts will show stronger lemon & floral tones with a good body, balancing with a bit of herbal/vegetal darker tones. Medium roasts are where we thought it shined, a small hint of citric sweetness upfront with a good balance of spicy chocolate notes, and unique spice. Darker roasts get the strong baker’s chocolate and smoky tones, a hefty cup with very low acidity.
DESCRIPTION: Thai Coffee?!?!? A rare origin in the U.S. for stand-up beans, it turns out they grow a lot of coffee in Thailand. The specialty market has been up and coming and the beans getting better and better. Similar to origins like India but with more hybrid processing methods. These beans have a unique story and taste.
For the past two decades, the International Tribal Development Program (ITDP) has been an integral part of Huay Ma Liem, fostering sustainable practices and empowering the community. This partnership not only aids in the cultivation of coffee but also extends to various aspects of community development.
What sets Huay Ma Liem’s coffee apart is its cultivation in the heart of Thailand’s main growing region. The natural forest canopy provides an ideal setting for shade coffee, eliminating the need for irrigation. The soil, enriched by organic matter from the surrounding trees, promotes sustainable farming. A thick layer of composting leaves acts as a natural mulch, eliminating the need for herbicides or other chemicals.
The coffee journey doesn’t end at harvest. In Huay Ma Liem, the coffee beans are pulped and wet processed in the village before being carefully dried. The beans then make their way to ITDF for further processing and grading, ensuring that the final product mirrors the dedication and craftsmanship of the villagers.
TASTING NOTES: Best at a medium to dark roast: fuller-bodied and darker-toned. Lighter roasts will show stronger lemon & floral tones with a good body, balancing with a bit of herbal/vegetal darker tones. Medium roasts are where we thought it shined, a small hint of citric sweetness upfront with a good balance of spicy chocolate notes, and unique spice. Darker roasts get the strong baker’s chocolate and smoky tones, a hefty cup with very low acidity.
DESCRIPTION: Thai Coffee?!?!? A rare origin in the U.S. for stand-up beans, it turns out they grow a lot of coffee in Thailand. The specialty market has been up and coming and the beans getting better and better. Similar to origins like India but with more hybrid processing methods. These beans have a unique story and taste.
For the past two decades, the International Tribal Development Program (ITDP) has been an integral part of Huay Ma Liem, fostering sustainable practices and empowering the community. This partnership not only aids in the cultivation of coffee but also extends to various aspects of community development.
What sets Huay Ma Liem’s coffee apart is its cultivation in the heart of Thailand’s main growing region. The natural forest canopy provides an ideal setting for shade coffee, eliminating the need for irrigation. The soil, enriched by organic matter from the surrounding trees, promotes sustainable farming. A thick layer of composting leaves acts as a natural mulch, eliminating the need for herbicides or other chemicals.
The coffee journey doesn’t end at harvest. In Huay Ma Liem, the coffee beans are pulped and wet processed in the village before being carefully dried. The beans then make their way to ITDF for further processing and grading, ensuring that the final product mirrors the dedication and craftsmanship of the villagers.
