Sin Pangkhon Hui Chomphu Mosto เมล็ดกาแฟคั่วอ่อน Sin Pangkhon Mosto Process

Sin Pangkhon Hui Chomphu Mosto เมล็ดกาแฟคั่วอ่อน Sin Pangkhon Mosto Process Roast Level: Light Roast Best For: Filter Farmer: Stidkhun Wuiyaku Farm: Sin Pangkhon Coffee Farm Region: Pangkhon, Chiang Rai Altitude: 1,350 masl Plant Varietal: Catimor, Catuai Tasting Notes: Mango, Carambola, Winey Stidkhun Wuiyaku’s parents are Akha Thais. They started growing coffee at Akha Noi Farm in 1987, receiving about 400 seedlings from the Department of Public Welfare to promote planting. Akha Noi Farm is 1,350 – 1,450 meters above sea level, surrounded by forests and mountains. In 2014, after Stidkhun Wuiyaku opened his coffee shop, he realized that good taste comes from taking good care of the whole process, from the coffee plantation to every detail of the coffee cycle, until it becomes specialty coffee. He has planted high-quality varieties such as Gayo, Java, Syrina, Typica, Geisha, and Yellow Catui on the 60-rai coffee farm. In 2024, Blue Bottle Coffee featured Stidkhun Wuiyaku anaerobic natural coffee as part of its Horizon Series. This coffee was sourced from the Chiang Rai region in northern Thailand, where approximately 500 smallholder families cultivate coffee. The mosto process in coffee fermentation involves the intentional use of the entire cherry, including the pulp and mucilage, in the fermentation stage. This method aims to enhance the coffee’s flavor profile by controlling and utilizing the complex sugars and yeasts naturally present in the coffee cherry.