Doi Chaang Arabica specialty coffee is single-estate grown exclusively in Doi Chang area, and is known for beautiful aroma, ideal acidity, low caffeine and balanced taste. The high elevation and cool climate at Doi Chang have well contributed to a premium coffee plantation. Doi Chaang Coffee is produced with genuine care that goes into every step of the production process.
The production of Doi Chaang Coffee has been constantly improving for over 10 years, making it synonymous with high – quality coffee both in Thailand and globally. With a strong and hard working cooperation with Doi Chaang farming group, every single step in the production process is undertaken with meticulous care from planting, selective hand picking, cleaning and fermenting, ageing, to roasting and distribution to the entire Doi Chaang Coffee network.
Washing and Density Sorting
From October to March, freshly harvested coffee cherries are placed in water tanks to sort out unripe, overripe, and inferior cherries. This method allows red, ripe cherries to sink and all others to float to the top and scooped out.
Pulping of cherries begin immediately after harvest,where the skin and pulp of fully ripe cherries are removed by energy efficient pulping machines.
Following the sorting and pulping process beans are put through a dry fermentation process for 24 hours, followed by a wet fermentation process for 24 hours. The fermentation period naturally removes the outer layer, or mucilage, from the bean. A final 20 – 24 hours of fresh spring water soaking ensures the cleanliness of beans and releases the full effects of the fermentation process.
Natural Sun Drying
After the fermentation process, the beans are spread over a large clean patio area and allowed to sun dry for 7-8 days. The beans are consistently raked to allow for even thorough, even drying.
Once the beans have reached an optimal moisture level they are stored in clean ventilated sacks, under a high altitude weather controlled warehouse.
Green Bean Production
The production of green beans starts at a high efficiency hulling machine where the final layer of parchment is completely removed. The green beans then go through; a sifter, high speed electronic sorter, and to ensure optimal grading, a final stage of hand sorting.
Green Coffee Grading Doi Chaang Coffee produces 4 different grades of beans, with a shipping moisture level of 11.5% – 12%. Beans are stored in cotton lined, jute bags kept in a temperature controlled warehouse.
Green coffee beans are carefully roasted in a high quality, fully automated roaster and sealed in 4 layer foil bags embedded with one way air valves.