DOI CHANG ANAEROBIC

CULTIVATION AREA : WAWI SUBDISTRICT, MAE SORUI DISTRICT, CHIANG RAI PROVINCE

“Doi Chang” coffee beans are considered one of the important success stories of growing and processing Arabica coffee. 100 percent in business in Doi Chang District, Chiang Rai Province. Originally, the import of coffee trees began as an import to replace opium cultivation. One of the things that makes Thai traditional coffee like Doi Chang well received and famous in the world is that it is recognized as a premium grade coffee with a soft and fragrant coffee taste. It has a mellow, sour taste, soft touch, softness, and moist throat and has received a review score of 90 out of 100 from Coffee Review

Located in Ban Doi Chang. It is located in Moo 3, Wawi Subdistrict, Mae Sorui District, Chiang Rai Province, is a high peak in the Doi Wawi range, which is the source of the Mae Korn watershed. Established as a high-altitude agricultural experiment station to promote the planting of winter plants and reduce drift farming. Later, the working model was changed to an academic service center in the field of plants and inputs

The name “Ban Doi Chang” was named after the appearance of a mountain shaped like a mother elephant with two ropes. Facing North (Chiang Rai Province) It can be clearly seen at the Ban Doi Chang School area. There is a 1,800-meter-high elephant head cliff above sea level, which is a beautiful scenic spot. The weather is cool all year round, with an average temperature of 18 degrees Celsius. Doi Chang is famous for being one of the largest coffee growing areas in Thailand. Tourists can see the coffee garden that is full of flowers. At the same time, you can see the cherry blossoms or the tiger queen in bloom, bright and pink, and delight your eyes with the art of the local way.

The beginning of coffee beans from Doi Chang

In 1969, there was a royal project to develop the Doi Chang area, Chiang Rai Province to improve the livelihood of the people and hill tribes, as well as to reduce the area for planting crops that are punishable by opioids. They will turn to winter crops and distribute Arabica coffee seeds for trial planting. Coffee cultivation in Doi Chang originated from the royal line of His Majesty King Bhumibol Adulyadej. King Rama IX asked the hill Thai people in various highland areas to plant winter crops and distributed Arabica coffee varieties to the hill tribes to try planting in 1983. Doi Chang Coffee Beans The world’s most famous folk coffee beans

Characteristics of coffee bean cultivation area

Cultivation area : Wawi Subdistrict, Mae Sorui District, Chiang Rai Province

Altitude : 1,000 – 1,800 meters

Cultivation area : Approximately 30,000 rai

Cultivation method: Grown organically, pesticide-free

Cultivation climate : Cold weather all year round

Cultivation Area Condition : High Mountainous Area Fertile with soil resources

Taste of Doi Chang Coffee Beans

The taste of Doi Chang coffee is unique. Soft, fragrant. It is mellow and easy to drink. Drink and soak your throat to feel it after drinking for a long time because it has a firm body. It has a sourness, sweetness from fruits, and a low caffeine content, which many brands and coffee shops prefer to use because it has world-class flavor production standards. It is suitable for making all drinks, and most importantly, Doi Chang coffee beans are cheap but of special grade quality

8 Taste Creation Process Doi Chang Coffee Beans

Doi Chang Coffee has a quality production process from the beginning of planting to the processing process that creates the taste of special Arabica coffee beans that are only available in Doi Chang, Wawi Sub-district. Mae Sorui Province, Chiang Rai Province only.

1. Complete Seed Washing and Sorting After that, fresh coffee beans are harvested from the plant by hand every time. The first stage of the flavor creation process is washing, cleaning, extracting impurities that may occur during the harvesting or transportation process by pouring them into a well. Because the wet production method is the most popular method used for Arabica coffee beans. This is the main strain of Doi Chang coffee beans, and after cleaning, only the complete coffee beans that have been submerged are sorted out.

2. Shell cracking
Once the coffee beans are complete and meet the standards, The coffee beans are introduced into the shell cracking process immediately after harvest in the first 24 hours with a fresh coffee shell cracker

3. fermentation
Coffee beans that have been wet and cracked must be dried for 24 hours and then wet fermented for another 24 hours because the fermentation process removes the mucus from the coffee beans, and then the beans are fermented in clean water for another 20 – 24 hours to give the coffee a cleaner smell and taste

4. Drying coffee beans
After soaking the beans for 20 – 24 hours, the beans are poured onto the drying yard and dried by the sun for 7 – 8 days

5. storage
After obtaining coffee with the desired level of humidity. The coffee beans are stored in clean sacks and stored in a properly controlled and well-ventilated storage room.

6. Coffee production
Coffee production is the process of putting coffee beans into milling with a coffee bean milling machine to remove the crushed parts of the beans before being used for the coffee sorting process

7. Grading of Coffee Substances
Doi Chang Coffee is divided into 4 grades according to the size of the coffee beans by going through a high-quality sorting machine and by repeating through manual labor.

8. Coffee roasting
After separating each grade of coffee, the coffee is roasted by an automatic high-quality roaster and packed into 4-layer foil bags with one-way ventilation valves89GlnTHpY-XTfeBBTodA7X4dNrltF4Nn73FpodOAC44