Thailand Saenchai Jupo
☆ Sign up to saveProduced by Saenchai Jupo of Saenchai Estate in Galyani Vadhana, Chiang Mai, Thailand. Ripe cherries are sorted, rested in the sun, then submerged in pink coconut water to ferment for 36 hours. The coffee is dried for 20 days in a temperature-controlled plastic dome and an additional 10 days in a low-humidity drying room, yielding a sweet, fruit-forward cup with notes of wild berry jam, kiwi, and pomegranate.
- Origin
- Galyani Vadhana
- Region
- Chiang Mai, Thailand
- Process
- Natural
- Varietal
- Typica, Bourbon, Syrina
Start from a proven range
A balanced starting point — this range works well across most roasts without much adjustment.
- Grind size
- Fine
- Community recipes
- 0
A balanced starting point — this range works well across most roasts without much adjustment.
- Grind size
- Medium
- Community recipes
- 1
A balanced starting point — this range works well across most roasts without much adjustment.
Community average (1 recipe):
- Grind size
- Medium-fine
- Community recipes
- 0
A balanced starting point — this range works well across most roasts without much adjustment.
- Grind size
- Coarse
- Community recipes
- 0
A balanced starting point — this range works well across most roasts without much adjustment.
- Grind size
- Coarse
- Community recipes
- 0
A balanced starting point — this range works well across most roasts without much adjustment.
Lineage Coffee
Recipes
Thailand Saenchai Jupo — Roaster's Recommended Recipe
Drink it first
Bags ship from the roaster. If you would rather taste it before you buy a kilo, these bars pour it.
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