How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium · 5/10
Type
Single origin
Origin
Doi Saket, Chiang Mai, Thailand
Process
Anaerobic Natural
Tasting notes
Red appleWhite peachLight cocoa
Varietal
Typica
Species
Arabica
Altitude
1300–1500 masl
Producer
Nui & Aoy Intakad
Best for
Espresso
About
A lot from Nui and Aoy, a young couple farming their parents' land in Thailand's oldest coffee region. Controlled anaerobic fermentation adds fruit-driven complexity while keeping the sweetness and texture of honey processing.

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FAQ

Where does Doi Saket come from?

Doi Saket comes from Doi Saket, Chiang Mai, Thailand. It is a Anaerobic Natural coffee. It grows at 1300–1500 masl.

What does Doi Saket taste like?

Flight Coffee lists red apple, white peach and light cocoa.

How do I brew Doi Saket?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.