The Barn - Doi Saket

Produced by Nui & Aoy Jaisooksern in Doi Saket, Chiang Mai, Thailand, this anaerobic washed Typica coffee is grown at elevations between 1,300 and 1,500 meters. Doi Saket, Thailand’s oldest coffee-growing region, is home to heirloom Typica trees cultivated under dense shade. This lot undergoes a 72-hour anaerobic fermentation before being washed and dried on raised beds, resulting in a complex cup with bright rhubarb, cherry, stone fruit, and creamy white chocolate notes. The gentle lactic acidity balances the creamy texture, leaving a long and sweet finish