How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Doi Pangkhon, Chiang Rai, Thailand
Processes
LacticNatural
Varietals
Chiang MaiTypicaSJ133
Species
Arabica
Altitude
1250–1450 masl
Producer
Merlaeku Family
Best for
Filter
About
A lactic natural from Doi Pangkhon, Chiang Rai, produced by the Merlaeku family, five Akha brothers who run a wet mill with Beanspire. The cherries were fermented for five days with a live Lactobacillus culture, for a creamy texture, silky mouthfeel and gentle acidity.

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FAQ

Where does Doi Pangkhon Lactic Natural come from?

Doi Pangkhon Lactic Natural comes from Doi Pangkhon, Chiang Rai, Thailand. It is a lactic and natural coffee. It grows at 1250–1450 masl.

What roast level is Doi Pangkhon Lactic Natural?

Doi Pangkhon Lactic Natural is a light roast, 2 out of 10 on Tazzina's roast scale. Newbery St. roasts it for filter.

How do I brew Doi Pangkhon Lactic Natural?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°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.