Doi Pangkhon - Thai Lactic Anaerobic Natural

Doi Pangkhon Lactic Anaerobic Natural – Wild, Fruit-Forward Thailand from Chiang Mai

🍒 Stone Fruit // Tropical Sweetness // Winey Depth // Silky Body 🌺

Think ripe plum and lychee with a winey, almost jammy sweetness and a silky, lingering finish. This is Thai coffee doing something genuinely exciting.

Doi Pangkhon sits in the highlands of Chiang Mai province, one of Thailand's most celebrated coffee-growing regions. At altitude, the cooler temperatures and distinct dry season slow cherry development, building complexity and sweetness that punches well above what most people expect from Southeast Asian coffee.

This lot comes from the Merlaeku brothers, a family of producers in the Doi Pangkhon area whose meticulous approach to farming and processing has earned them a serious reputation in the specialty world. The coffee is exported by BeanSpire, a Bangkok-based exporter dedicated to elevating Thai specialty coffee on the world stage, and imported into Europe by This Side Up. We're delighted to be offering this as a European exclusive — This Side Up haven't taken any of this lot for spot, so you won't find it anywhere else on the continent.

The processing is where things get really interesting. After harvest, ripe cherries are collected and cleaned before a culture of Lactic Acid Bacteria (LAB) is introduced to the fermentation environment. This controlled inoculation encourages a lactic fermentation — producing the smooth, creamy acidity and complex fruit character that defines this style — before the coffee is then natural processed, drying whole-cherry on raised beds. The result is a cup with the wild sweetness of a natural and the structured, silky texture of a lactic ferment.

🌍 Origin: Doi Pangkhon, Chiang Mai, Thailand
👨‍🌾 Producers: Merlaeku Brothers
📦 Exporter: BeanSpire
🚢 Importer: This Side Up
🌱 Varietals: Mixed (mainly Chiang Mai, SJ133 & Typica)
🔬 Process: Lactic Anaerobic Natural

Brewing Suggestions

Filter: Lush and expressive — stone fruit sweetness, tropical complexity, and a silky, winey finish.

Espresso: Rich and jammy. Add milk and you've got a deeply fruity, dessert-like latte that'll raise a few eyebrows (in the best way).