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Genesis
Sensory Score & Experience
In this batch, the cup highlighted prominent berry and stone fruit notes with a touch of chocolate, lending it a rich complexity typical of natural coffees. While the clean cup quality could be slightly improved, the juicy, sweet notes came through vibrantly, underscoring the unique qualities of Thai coffee.
Roast profile
The roast profile was based on the origin (Asia - Thailand), the natural processing method, and a light roast target at a drop temperature of around 215-217°C (419-423°F). Given the natural processing and lighter roast level, I set a medium gas pressure to optimize the fruit-forward characteristics while preserving acidity and structure.
This was my first roast with Thai coffee, and I approached it similarly to other natural coffees, anticipating a lower-than-average first-crack temperature and a steady progression. Given the results, I’d consider lowering the drop temperature slightly by about 0.5-1°C in future batches to amplify the juiciness.
Although Thailand is relatively new to specialty coffee production, this crop demonstrates promising potential. The challenges in climate and altitude, coupled with the resilient but flavor-balanced Catimor variety, contribute to its unique profile. Despite limitations in clean cup precision, its strong berry, citrus, and cacao notes are impressive, and minor adjustments in roast profile can likely enhance these characteristics. This coffee aligns well with other top-performing lots in Asia for its intriguing balance and fruit-forward profile, a testament to Thailand’s growing specialty coffee industry.
