Announcement

Collapse
No announcement yet.

Thailand Chang Mai

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Thailand Chang Mai

    I thought it might be worth starting up a new thread on this one.

    Roast date: 17/11/12
    Roasting Notes: KKTO - CS9
    Started drinking: 29/11/12

    I must admit I thought I had fluffed the roast. First tasting wasn't great nor were the aromas from the bag. However, drinking on Day 14 (today), some quite pleasant flavours emerging. It reminds me of a Central American; similar to some Nicaraguan or El Salvador SOs I've tried. Sweet, quite bright (typical of El Sal coffee) and with a hint of almond. Good syrupy pours and likely to present good body as a short black.

    From what I've read, coffee growing in Chiang Mai was introduced by the King as an alternative to opium production. The local Akha tribes people are involved in most of the coffee production. The Typica and Catuai varieties are quite commonly grown in this region.
    Last edited by flynnaus; 1 December 2012, 01:43 PM. Reason: Typo in Subject line

  • #2
    Morning Flynn,
    We were in the Chang Mai, Chang Rai area for a couple of weeks a few years ago, hired a car and travelled quite extensively, we came across quite a few tea plantations however saw no evidence of coffee growing.
    Obviously coffee is grown in the area but I suspect it's not a very big industry at this stage.
    Interesting page here Phuket Travel Information

    Comment


    • #3
      I suspect it's not a very big industry at this stage
      Certainly not.
      I think I read somewhere there wasn't a market for the beans so production fell away.
      Another good article: Inside the Coffee Pot

      Comment


      • #4
        I just received my order and hope to do a roast tomorrow, any hints would be appreciated, not just roasting but anything else you can add, thanks.
        Last edited by smokey; 26 March 2014, 05:40 PM. Reason: sloppy typing mistakes

        Comment


        • #5
          I'd say Flynn hit it bang on the head about being patient with this bean. Unbagging it early will almost definitely result in a poor cup.
          For me though the biggest flaw about this bean is that no real standout characteristic: don't get me wrong, there's nothing overly wrong about it, but there's just nothing that...stands out. I couldn't get a "wow" cup.
          I tried heaps of different profiles too, seeing if it was the way I was roasting them, but nothing really changed the flatness in the cup.
          Good luck though, happy to hear if you manage success with this one.

          Comment


          • #6
            any hints would be appreciated, not just roasting but anything else you can add


            Be nice to your mother.


            From what I've read, coffee growing in Chiang Mai was introduced by the King as an alternative to opium production.


            For sure! Fiefy and I were in Bangkok for a coffee competition a few years back and the president of the Thai Specialty Coffee Assn kindly offered to take us on a tour of a Chiang Mai coffee plantation so we jumped at the chance.

            We flew into Chiang Mai airport and he picked us up, the pollution there was amazing, thick bushfire smoke gave visibility of about 100 meters or less... we were told it was China over the border burning off their stubble with not a care where the smoke went. Not sure that was reason but it was pretty rough at ground level and the locals in town were very understandably upset.

            We drove away from the airport and headed for the hills, as we climbed the air got cooler and cleaner until we got high enough that the visibility was perfect. The coffee farm was stunning... it was previously used for tea (80+ years ago) then opium poppy (20 years ago) and now was still terraced from the tea plantation and had the healthiest beautiful coffee trees gracing the slopes and a crystal stream tricking through the property under the cover of large ferns and shade trees. Postcard perfect.

            The hospitality of the farmer and his wife was awesome, they took us around and showed us everything then sat us down for a wild picked lunch, a thai style soup made from fresh local weeds that we had been walking through. Tasted great too.

            There is only a small area of Chiang Mai that has the altitude and climate for great coffee, and they really suffer geographically being such a long way from any ocean port but they were very keen on producing amazing coffee so they can get paid top price per kilo instead of just shoveling bulk commodity beans for a pittance.

            The farm we visited was experimenting with a whole range of different processing methods to see what worked best for their coffee and in the next few years their production will get high enough that I'm sure will help put them on the map.

            Good people, great coffee.... doesn't get much better than that!

            Comment


            • #7
              Thanks for the background Andy. I took 300 grams into SC using the Behmor, it hit rolling SC so I popped the door open to cool it a bit quicker. Although it went into rolling SC it wasn't as dark like most other roasts I have taken this far. A chaff monster and a wild looking bean, quite mottled with mixed shades of dark brown - CS 7-9. I have put it away in the cupboard and will let it rest for a week or 2 and post what I think of it.

              Comment


              • #8
                Day 7 - first cupping, a huge crema coming off the naked PF, and I had to grind a lot finer than my usual grind. At the moment, sipping a flat white, it has a slight bitterness that I like, perhaps due to taking into a rolling SC - however it is not a burnt-smokey flavour that I know so well. It has a full palate fruity aftertaste, raisins and sultanas, that ends with that mild bitterness, a very slight acid that I expect will lift its flavour further as it matures or in a blend. At this stage I am pleased I bought it, it can only get better over the next week or 2, if it lasts that long. Will wait until it is finished before deciding whether its best as a blend or as an SO.

                Comment


                • #9
                  Day 10 - flavour has developed further, in a flat white it has mellowed a little with less fruit and now some caramel entering.

                  Comment


                  • #10
                    15 days post roast and its fruit is all but gone, some mild cocoa but otherwise unassuming. I am thinking this is a blend bean, it adds a mild acid which I like to lift the other flavours and it still has a huge creme which is no less than the Monsoon Malabar. Todays pour, 15 days post roast, its creme is enormous, amazing.

                    Comment

                    Working...
                    X