ADER(浅煎り)200g “ Anaerobic fermentation”

ADER(浅煎り)200g “ Anaerobic fermentation”

残り3点

¥1,980 税込

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Farmer : Ader Village : Maejantai Elevation : 1,250 - 1,300 mts. Variety : Catuai Process : Anaerobic cherry(Anaerobic fermentation) Taste Note : Black Tea / Ripe Plum / Ripe Barbados Cherry package : 200g 精製方法は「嫌気性発酵」と言います。 スモモやアセロラの爽やかなフルーティーさの中に、紅茶のような甘みを感じることができるコーヒーです。 ※粉の状態での納品をご希望の場合は備考欄に記載をお願いいたします。 <発送日について> 通常、翌日〜3日以内に発送致します。 土日は発送業務がお休みのため、金曜日の12時以降に頂いたご注文は月曜日以降の発送となります。 ▪️Behind the bean▪️ Ader is first daughter and 3rd child of Meelor and Maekor. She was born and grow up in small village called Maejantai in Chiang Rai Province and educated in temple school for agricultural programme. She learned to grow and process coffee from her parents since she was young age. She loves to farm vegetables and free-range livestock for family foods. Now she is farming her own coffee plantation and share processing station with her family. In 2020, Ader started to process micro lot coffee from her farm with the method of Anaerobic Cherry. Ader’s farm is located 1,300 meters above sea level and perfect for her to do multi cropping plantation. She grows coffee, tea, stone fruits and vegetable and always markets her produces through local market which located 3 kilometers away from her village. Beside a great coffee she has, there is also a quality of tea leaves that she could generate sustainable income for her family as well. ▪️Special note about Ader▪️ Ader is the younger sister of Lee Ayu Chuepa the founder of a social enterprise called Akha Ama Coffee. Ader is growing new varietal coffee like Geisha, SL28, IPR 107 and some other heirlooms. ▪️Process details▪️ 1. Harvest a ripe coffee cherry 2. Ferment a ripe coffee cherry in an anaerobic bag 3. The fermentation was taken 1 week 4. Open the fermentation bag and depulp the coffee cherry 5. Float the parchment to remove a defect before drying 6. Dry the parchment with a remaining of mucilage in the drying greenhouse 7. The drying stage was taken a month until the moisture contains 8% only 8. The dried parchment will be de-husked and separate the size of green coffee 9. Check and remove the defect of green bean before bagging and storing 10. All the green bean will be aged for several months before roasting 11. Roasting