THAILAND ASOR MERLAEKU ANAEROBIC NATURAL | Goshen Coffee

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THAILAND ASOR MERLAEKU ANAEROBIC NATURAL

WATERMELON, GINGER, WHITE GRAPE

THAILAND ASOR MERLAEKU ANAEROBIC NATURAL

THAILAND ASOR MERLAEKU ANAEROBIC NATURAL

THAILAND ASOR MERLAEKU ANAEROBIC NATURAL

Vibrant light grape notes reminiscent of white wine burst forward, layered with juicy watermelon and a zing of ginger - an unforgettable coffee and our thrilling first release from Thailand.

10 OZ

2 LB

5 LB

WHOLE BEAN

DRIP

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$26.50

THAILAND ASOR MERLAEKU ANAEROBIC NATURAL

For years, coffees from Huai Mae Liam were absorbed into better-known regions like Doi Chang and Doi Pangkhon - now we proudly celebrate the village’s true identity and the craftsmanship of its farmers. Born from Thailand’s 1970s royal initiative that replaced opium cultivation with coffee around Doi Saket, this origin thrives today, driven by a new generation shaping the future of Thai coffee.

Meet the Producer

Asor Merlaeku

From the farm of Asor Merlaeku, a 39-year-old innovator at the forefront of Huai Mae Liam’s coffee scene, this standout lot reflects his relentless pursuit of quality through advanced techniques and fermentation. Produced in collaboration with Beanspire, one of Thailand’s most advanced mills, the coffee is carefully preserved in triple-layer packaging to maintain peak freshness and clarity.

VARIETY

Catuai, Chiang Mai 80, Typica

Catuai is valued in Thailand for its high productivity and consistently balanced cup profile, while Typica is prized for its refined sweetness and expressive, terroir-driven complexity. Chiang Mai 80 is a high-performing hybrid developed for northern Thailand’s highlands, combining resilience with standout cup quality. Built on rust-resistant Catimor genetics and refined with SL-28 influence, it has become the country’s most widely planted specialty cultivar.

PROCESSING

Anaerobic Fermentation

This lot undergoes Anaerobic Natural processing - a technique that ferments whole cherries in sealed, oxygen-free tanks for five days to intensify fruit character and complexity - before slow drying on raised beds, then hulling and careful sorting for export.

Region

Huai Mae Liam, Doi Pangkhon, Chiang Rai

Producer

Asor Merlaeku

Variety

Catuai, Chiang Mai 80, Typica

Altitude

1,450 MASL

Processing

Anaerobic Fermentation

Drying

Raised Beds

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