Thai Chiang Rai Doi Chang G1 Washed
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 Doi Chang G1 Washed
Honey, orange peel, caramel, with a caramel-sweet finish.
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.
---------------------------
The Transformation of Doi Chang Village
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.
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.
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 Natural Process, 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.
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.
Recommended Products
※ 詳細出貨及付款說明、發票、海外訂購須知...等，請 點擊進入
