Thai Chiang Rai Srima Geisha/Catimor Anaerobic Honey - Options:
【 Coffee Information 】
1. Thai Chiang Rai Srima Irwin Mango G1 Anaerobic Honey
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2. Thai Chiang Rai Srima Orange Blossom G1 Anaerobic Honey
3. Thai Chiang Rai Srima Estate Geisha Washed
4. Thai Chiang Rai Doi Chang G1 Washed
5. Thai Chiang Rai Bluekoff G1 Anaerobic Honey
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Thai Chiang Rai Srima Irwin Mango G1 Anaerobic Honey
Irwin mango, Honey, Oolong tea
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Thai Chiang Rai Srima Orange Blossom G1 Anaerobic Honey
Orange blossom, Honey, Jasmine, Pomelo
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Thai Chiang Rai Srima Estate Geisha Washed
Jasmine, Orange blossom, Peach, Lychee, Honey
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Thai Chiang Rai Doi Chang G1 Washed
Honey, Orange peel, Caramel, Sweet caramel finish
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Thai Chiang Rai Bluekoff G1 Anaerobic Honey
Sweet plum, Melon, Grape, Brown sugar, Plum tea, Honey-like acidity, Sweet, smooth, full-bodied
Thai Chiang Rai Srima Estate
Nestled in the highlands of Chiang Rai at an elevation of 1,400–1,600 meters, Srima Estate is one of the few coffee estates in Thailand to receive official organic certification. The estate has long been committed to sustainable farming and shade-grown cultivation, while actively supporting nearby smallholder farmers to collectively build an environmentally friendly coffee ecosystem.
This release, the Thai Srima Estate Geisha Washed, marks the estate’s very first Geisha offering. Processed with a fully washed method and a 60-hour fermentation, its flavor profile stands in stark contrast to the dry-washed Geisha batches from Panama. The estate’s year-round mountain mist and cool climate slow the ripening of coffee cherries, resulting in a brighter, more refined cup with a sweet and distinctly layered taste experience.
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Thai Chiang Rai Doi Chang Coffee
Thai Chiang Rai Doi Chang Coffee is committed to natural cultivation and traditional processing, making it one of Thailand's most renowned coffee products. Doi Chang, located in Chiang Rai Province in northern Thailand, is one of the country’s most famous coffee-growing regions. With an altitude of approximately 1,200 to 1,500 meters, it boasts fertile soil and an ideal climate for cultivating Arabica coffee beans. The coffee industry in this region operates under a cooperative model between local businesses and villagers, forming a complete supply chain from production to sales.
Doi Chang coffee is meticulously handpicked, ensuring only fully ripe red cherries are selected. After harvesting, the cherries undergo a washed fermentation process, enhancing the coffee’s clarity and well-defined flavor profile. The beans are then sun-dried—a slower process compared to mechanical drying but one that better preserves the coffee’s natural aromas.
The harvest season runs from November to January, during which farmers carefully turn and dry the beans to ensure uniform moisture levels and consistent quality. Known for its distinctive flavor and premium quality, Doi Chang Coffee has become one of Thailand’s most celebrated coffee brands.
Doi Chang, located in Thailand’s Golden Triangle region, was not always known for coffee. In the past, the area was infamous for opium cultivation and trade, with many farmers relying on this cash crop to sustain their livelihoods. In 1983, with the support of a royal initiative, farmers began planting Arabica coffee trees. Northern Thailand’s fertile soil and cool climate provided optimal conditions for coffee cultivation, allowing the industry to thrive.
After over 20 years of coffee farming, Doi Chang’s farmers grew frustrated with being dependent on third-party coffee traders. In response, they established their own cooperative—comprising thousands of smallholder farmers—to sell coffee directly. They named it Doi Chaang Coffee (with two “a”s in "Chaang" as part of the organization’s official branding). Most of Doi Chang’s coffee is grown on small family-owned farms, where farmers meticulously care for their coffee trees to produce the highest-quality single-origin coffee.
Thailand’s coffee processing facilities have also advanced beyond expectations. From initial floating bean sorting to vibration-based defect screening, de-pulping, fermentation, and large-scale mechanical drying, the entire process is built seamlessly along the mountainside. This well-integrated system reduces labor requirements while ensuring consistent and stable coffee quality.
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Thai Chiang Rai Bluekoff Processing Station
This brand was founded by Ah-Supachai Srivittaporn, the first president of the Specialty Coffee Association (SCA) in Thailand. In the beginning, the brand relied on others for coffee roasting and distributed the products to local cafés through Bluekoff. Gradually, they began sourcing green coffee beans from various regions and started their own roasting business. One day, Ah realized that in order to maintain consistently high coffee quality, it was essential to control the process from the very beginning — at the source. This vision led to the establishment of the Bluekoff Processing Station in Doi Chang.
During every coffee harvest season, Ah personally travels to the mountains to oversee and manage every stage of green bean processing — from depulping the cherries, fermentation, washing, to drying. Before the coffee beans are transported to the city for roasting, they must go through polishing, sorting by size and weight, and careful selection to ensure only the highest quality beans are chosen for roasting.
Arabica Coffee Variety – Gesha/ Geisha
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
【Typica】
Typica, the Arabica coffee variety, is one of the closest to the native species. It has a slightly longer bean shape, a clean citric acid flavor, a sweet aftertaste, and an elegant flavor, but its constitution is weak and its resistance to leaf rust is low. It makes the growth and planting conditions difficult, and the tree seedlings are low in yield. Excellent estate beans such as Jamaica Blue Mountains, Sumatra Mandheling, Hawaiian Kona and so on belong to Tepica.
【Catimor】
Catimor is a coffee variety resulting from the hybridization of Caturra and Timor Hybrid. The Timor Hybrid itself is a natural cross between Coffea arabica and Coffea canephora (Robusta), which means Catimor inherits Robusta’s genetic traits, including exceptional resistance to coffee leaf rust. This resistance has made Catimor highly popular in regions affected by leaf rust, particularly in Central and South America.
Catimor coffee trees grow as small shrubs, with compact, tea-like leaves and a canopy that naturally protects the trunk, reducing susceptibility to pests and diseases. As an early-maturing variety, Catimor boasts higher yields than many commercial coffee varieties. However, due to its high productivity, proper fertilization and shade management are essential for maintaining plant health.
The coffee beans of Catimor are small and round, with a caffeine content ranging from 1% to 2%. When grown at lower altitudes, the flavor profile may be somewhat mild. However, when cultivated at 1,200 meters or higher, Catimor’s quality improves significantly, with a cup profile that can even rival Bourbon and Caturra varieties.
Although Catimor may not always compete with the finest Arabica varieties in terms of flavor, its disease resistance, high yield, and adaptability to lower altitudes make it an indispensable part of the global coffee industry. With advancements in processing techniques and roasting methods, some carefully cultivated Catimor varieties are now revealing more refined and complex flavors, offering exciting potential for coffee enthusiasts to explore and appreciate.
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The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
Coffee processing
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses the wet processed or anaerobic honey, which are summarized below:
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
Slima Estate – Washed Geisha
This is the estate’s first release of Geisha beans, processed using a fully washed method with 60 hours of fermentation. Its flavor profile is distinctly different from Panama Geisha’s natural-washed or dry-processed lots. The estate’s highland location, often shrouded in mist with a cool climate, allows the coffee cherries to ripen slowly, resulting in a bright, delicate cup with sweet, layered, and nuanced flavors.
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【Anaerobic Fermentation】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Honey / Pulped Natural / Semi-dry Process】
Also known as: Pulped Natural / Semi-dry Process
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
Slima Estate – Irwin Mango & Orange Blossom , G1 Anaerobic Honey
This innovative processing lot from Slima Estate highlights the remarkable flavors expressed in its cup. Using a double anaerobic honey process, the coffee undergoes two stages of sealed fermentation combined with pulp retention during drying, which concentrates the aroma, enhances sweetness, and creates a smoother texture.
This lot showcases the estate’s most cutting-edge processing techniques: first, a whole-fruit anaerobic fermentation is performed, followed by depulping and co-fermentation with specific enzymes. Through multiple experiments and precise adjustments across different fermentation pathways, the estate has developed several extraordinary flavor-driven lots, including this one featuring Alphonso mango and orange blossom, delivering a highly distinctive sensory experience.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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