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Sirinya

Sirinya

Local yeast was used in the controlled processing, revealing the truest natural expression: berry acidity & a honey finish.

£17.50
£17.50
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Character

We taste blueberry, honey and smooth fudge.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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The Hills of Northern Thailand.

This marks our second time working with a lot from Sirinya, as we return to explore Thai coffee. Our continued interest in the country is driven by the Chaosuwanwilai family's remarkable commitment to innovation within the coffee industry.

Over the years, Goh and Oil have been expanding their farm in the hills of northern Thailand as a way to support their local community, many of which are generational coffee farmers.

On the cupping table, we’ve enjoyed its complex profile, with bright berry acidy and a delicate honey finish.

The Producer

They share their knowledge and expertise in all aspects of specialty coffee production, from the quality of the soil and organic farming methods through to processing.

By incorporating these additional steps, the coffee farmers can elevate their beans to specialty grade, as demonstrated by this anaerobic honey lot.

Cherries are first floated and then undergo anaerobic fermentation in plastic barrels with local yeast, lowering the pH to 3.5-4.0 to regulate microbial activity, unlike traditional honey processing. Afterward, the cherries are sun-dried on outdoor racks until reaching 15-20% moisture, then moved to a temperature-controlled drying station for a slow finish, reducing moisture to 10-12%.

  • Production Data

    Produced by Oil & Goh Chaosuwanwilai
    Region - Mae Suai District
    Grown at 1450 masl
    Varietal - Typica, Bourbon & Caturra
    Harvest - April 2024
    Process - Anaerobic Honey

  • Anaerobic Honey

    Pulped beans are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a washed process procedure, the increased control over fermentation leads to a bright clean cup profile.

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