NUI AND AOY LACTIC NATURAL

"In January, founder Pack Katisomsakul helped Nui and Aoy process this special lot in Doi Saket, the oldest coffee-growing area in Thailand where heirloom Typica trees thrive. Nui and Aoy left city careers as an engineer and accountant to return home and reimagine their family's coffee farm. For this lot, live Lactic Acid Bacteria from homemade yogurt was introduced into the fermentation tank. Cherries fermented for five days in a shaded tank, rolled and stirred regularly to help the LAB work evenly. The result is a beautifully structured cup with gentle acidity and a creamy finish."