Interesting facts

The beans of this coffee, roasted lighter for the filter, are processed with a "special natural" method. This series of coffee is called "Amarone", taken from the Italian way of making the national wine. Ripe coffee berries are first fermented with a lactic enzyme for 48 hours at a controlled pH of 4, followed by two stages of drying - the first is by machine, in a controlled room, for several days until the bean reaches a humidity of 20%, and the second stage is in African beds, in a controlled room, for 2 weeks, until they reach a humidity below 11%. Then the pulp is removed, the beans are re-sorted and packed. Thanks to this special process, the filter from this coffee will be really pleasantly sweet and full of juicy fruit flavors. This coffee also comes from the north, from the Mea Suai area in Chiangrai province and was grown at an altitude of 1200 to 1300 meters above sea level. It has a really full flavor of berries, cherries, pineapple and papaya, which seem to be sprinkled with a pinch of nutmeg.