Graph Coffee Co. Single & Seasonal Blend - Micro Lot Coffee Bean

1. Phrao, Chiangmai. Although only 1,100 meters above sea level And the product is not a lot But this garden is interesting to transform Honey (25% Dirty). Results are cleaned, affecting the flavor that is clean and clear.
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Farmer: Lek (Micro Lot)
Zone: Chiangmai, Thailand
Altitude: About 1,100 Masl
Processing: Se-Mi 25% Dirty (Honey)
Drying: Sun Dried 10-15 Days on Highst Mountains Drying Beds on Hessian Clots.
Varietals: Bourbon, Caturra
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Tasting Note:
Chery Blossom, Floral in Aroma, Indian Goose Berry Acidity-like, Sweetness and Long Finish.

2. Doichang,
Doi Chang Mae Suai Chiang Rai.
The selection garden Make all the Honey Process There is cleanliness and sweetness in the body. Wet Fermented, Graded in Washing Channels, Soaked in Water and Sundried.
Drying: Sun Dried 10-15 Days on Highsst Mountment Drying Beds on Hessian Cloths.
Varietals: Catimor

Caramel, Full Body, Chocolate
Caramel, thick, chocolate,


3.Galyanivadhana-chiangmai
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Farmer: Saenchai Estate (Processor)
Zone: Chiang Mai, Thailand
Altitude: About 1,250 Masl
Processing: SE-Mi washed (Honey)
Varietals: Catimor, Caturra
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TEST Note: Tensely Sweet and Well- Balanced with Brown Sugar and Pistachio. Aroma of Hazelnut

4. Huaychomphu, Chiangrai
is one of the gardens chosen by Pang Khon Village, Huai Chomphu, Chiang Rai. Come
and begin to transform Honey Process. Processing: Pulped and Wet Fermented, Graded in Washing Channels, Soaked in
Water and Sun Drying. >-
Tasting Note:
Mali, Dry Fruit, Acidity Like the Grape. Khunchangkian, Chiangmai
Khun Chang Khian Chiang Mai is the first village. Which has been promoted since 1969 and still has an old coffee species, Pica Carta and Kent. Villagers have left the development during And we try to talk to the new generation That is enough to cooperate with us Found only one person who tried to improve the processing of the past year, began to make Honey Process But still not satisfactory But it is a good signal to start
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Farmer: LAH (Micro Lot)
Zone: Chiangmai, Thailand
Altitude: About 1,400 Masl. Drying
Drying: Sun Dried 10-15 Days on Highst Mount Mount Beds on Hessian Cloths. Waiting for a thin berry Sour with grapefruit bark Cinnamon spices

6. Wildweekend, Thailand.
Is a blend that has chosen roasting. Is complicated in the taste By choosing Khun Chang Kien with clear spices And Huai Chomphu gives the smell of dried fruit with acidity, raisins and sour, orange -like Mixed with Doi Chang chocolate Which still has a thick body Attached inside the mouth.
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Farmer: Huaychomphu, Khunchangkian, Doi-Chang Thailand. ,
graded in washin channels, soaked in water and sundried,
Drying: Sun Dried 10-15 Days on Highst Mount Mount Beds on Hessian Cloths.
Varietals: Catimor
-Tasting Note:
Complex Coffee with a Light, Tropical Fruit Acidity. Aromas of Bergamot, Yogurt, Sweet and Balanced Espresso with a Creamy Body Body Body and Afetr Taste of Dark. >-
Farmer: Veiroj Chaovaluksakul
Zone: Chiang Mai, Thailand
Altitude: About 1,000- 1,100 Masl
Processing: NATURAL Process (Anaerobic)
Varietals: Catimor
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Tasting Note:
Zalacca Fruit, Red Wine and Grape Through a Natural Fermentation Process, Fresh Acidity Complex Flavour and Sweet After Taste. wine