Thailand HML Anaerobic

Huai Mae Liam is a coffee-producing village whose contributions have long gone unrecognized. For years, its coffee was sent to better-known regions like Doi Chang and Doi Pangkhon, where it was marketed under those names. Today, we celebrate the farmers of Huai Mae Liam by honoring their unique identity and craftsmanship.

This lot comes from the farm of Asor Merlaeku, a 39-year-old grower known for his skill and innovation in coffee production.

The process begins with hand-picked, fully ripe cherries, which are floated to remove defects. The cherries then undergo a five-day anaerobic fermentation inside hermetically sealed GrainPro bags. These oxygen-restrictive bags allow limited gas exchange, creating a vacuum-like environment that enhances sweetness and complexity.

After fermentation, the cherries are pulped, and the parchment is submerged in water for an additional day. Drying takes place on bamboo raised beds for approximately three weeks, followed by a one-month curing period in GrainPro bags to stabilize moisture and develop flavor.

Post-harvest, the green coffee is meticulously prepared through destoning, hulling, size grading, density sorting, and hand sorting. It passes multiple times over a density table to ensure the highest quality. For export, the coffee is packed in a triple-layered system: a cotton outer bag, a High-Density Polyethylene (HDPE) middle layer, and a GrainPro inner liner to preserve freshness and protect against environmental conditions.