Huai Chomphu Anaerobic Black Honey

Highlights

“Produced by Stidkhun Wuiyaku with Beanspire in Huai Chomphu (Pink Valley), Chiang Rai, home to around 500 coffee-growing households. Cherries are hand sorted, fermented anaerobically in double layered bags for six days, then pulped with mucilage intact and dried slowly on raised beds for 25 days. This special collaboration set includes 100g roasted by Newbery Street and 100g by Coffee Project New York.”