i.din The Local Coffee - Soomio Coffee Farm

Sinthop (SOOMIO COFFEE FARM) - AWARDED FARM

• Process: Anaerobic Natural Process
• Roast Level: Light-Medium
• Origin: Mae Chan Tai, Chiang Rai
• Tasting Notes: Blackberry, Black Currant, Purple Grape, Prune, Long Sweet Finish

Description: This year’s new coffee from Sinthop is bursting with juicy berry flavors and finishes clean, making it perfect for daily enjoyment. The aroma opens with the scent of blackberry, followed by the sweet fragrance of black currant. You’ll also detect a slight tartness similar to juicy purple grapes and a smoothness reminiscent of prunes, all culminating in a long, sweet aftertaste.

Anaerobic Natural Process: This is a very special process that Sinthop has perfected over the past three years. The method involves picking fully ripe coffee cherries, washing them, and sorting out the defective ones. The selected cherries are then fermented in plastic bags with no oxygen (anaerobic environment) for 8-9 days. This step allows specific microorganisms or yeasts, which thrive in this environment, to aid in the fermentation process. After fermentation, the coffee is dried with its skin intact for about a month.

This process results in a coffee that is incredibly aromatic, juicy, and retains complex and diverse flavors.

Brewing Guide:

• Recommended Consumption: 7-14 days after roasting
• Water Temperature: 90°C
• Brew Ratio: 1:15
• Grinder Settings:
  • Comandante (MK3): 25 Clicks / (MK4): 23 Clicks
  • Timemore: 20 Clicks
• Recommendation: Allow the coffee to degas for 7 days and enjoy it after it cools below 50°C to fully appreciate its sweetness and aroma.