Pang Bong is a small village on a mountain near Chiang Mai province. The village has 30 households, each producing about 1-2 tons of parchment each year. This is one of the oldest coffee growing areas in Thailand as such heirloom varieties, such as Typica, are common place. These coffee trees are 30-40 years old, older than the farmers themselves. This micro lot that was meticulously done. We worked with Nui and Aoy, hoping to produce very clean naturals. The coffee cherries were floated and laid on raised beds in a very thin layer. We continued to handsort cherries through out the drying process. The cherries were raked by hands several times per day and covered with UV-filter plastics dome to minimize fermentation.
After the coffee cherries were dried, they're brought down to the lowland for dry milling. Our recovery rate from weight of fresh cherries to green beans was 5%, when our typical recovery rate for other lots are 15%. This is because we continued to sort cherries throughout the drying process. For this specific lot, we work with a young farmer couple, Nui and Aoy. Nui (32) is a former engineer and Aoy (30) is a former accountant who are extremely passionate about coffee and coffee processing. They decided to leave their white collar job and came back to inherit Aoy's mother's coffee farm and continued to develop it to a new height.