Doi Sam Muen Coffee Culturally Diverse Village Huai Nam Dang National Park

- Unique Origin: Doi Sam Muen coffee is cultivated in Huai Nam Dang National Park, a culturally diverse village with four ethnic groups. - Sustainable Transformation: Its production was guided by King Bhumibol Adulyadej's vision to shift from opium cultivation to coffee farming. - Rich Flavor: Experience the delightful combination of hazelnut, caramel, nectar, and butter, showcasing a distinct taste profile shaped by the region's unique terroir and traditional farming practices. - Community Cooperation: Despite differences, the villagers foster cooperation and support each other's activities and rituals. - Historical Significance: Doi Sam Muen coffee represents a sustainable development initiative with deep cultural roots. - We’ve achieved ISO 22000, GMP (Good Manufacturing Practice), and HACCP (Hazard Analysis and Critical Control Point) certifications. These certifications demonstrate our commitment to the highest standards in food safety, quality manufacturing, and thorough hazard management.

Product description

Find Your Coffee, Find Your Character, Find Your Style! from Five Single Origin

Which Coffee Matches Your?

Brewing Methods and Recommendations for the Perfect Cup

Our single-origin coffees are sourced from carefully selected regions of Northern Thailand, known for their rich soil, diverse cultures, and unique terroirs. Whether you prefer bold, fruity, or nutty notes, there’s a coffee that perfectly matches your taste and personality.

We visit remote villages where our coffee is grown, observing cultivation methods that protect the pristine natural environment. Our farmers practice agroforestry, growing coffee under the shade of native trees, eliminating deforestation.

Direct & Fair Farmer Partnership

Our close collaboration with farmers ensures the highest quality coffee. We provide hands-on support and guidance, nurturing their growth and promoting sustainable practices that yield unique, exceptional flavors.

Empowering Communities Through Value-Added Processing. We enhance farmers' livelihoods by promoting advanced coffee processing methods, adding value to their products, and significantly increasing their income. This commitment supports a better quality of life while preserving the environment.

Innovating for Responsible Agriculture

Hillkoff leads in sustainable and innovative agriculture. We partner with over 600 communities to promote agroforestry, improving livelihoods and protecting the environment. Our commitment ensures farmers cultivate in harmony with nature.

? Espresso Machine: Recommend All our single-origin beans. Intense flavors with a smooth crema. The espresso machine extracts concentrated flavors, highlighting caramel, chocolate, and nutty notes.

? French Press: Recommend Doi Pang Keud, Doi Mae Ai. A full-bodied, robust brew. The immersion method emphasises rich textures and deep flavors, perfect for savoring the coffee's complexity.

? Pour-Over/Drip Coffee: Recommended Doi Khun Kong, Doi Chiang Dao. A clean, crisp cup with delicate flavors. This method accentuates fruity and floral notes, providing a bright and refreshing experience.

? Moka Pot: Recommended Doi Mae Ai, Doi Sam Muen. A strong, espresso-like brew with bold flavors. The pressure extraction brings out the coffee's richness and intensity.

1. Harvesting: Ripe cherries are handpicked for quality.

2. Pulping: The outer skin and pulp are removed, leaving beans with sticky mucilage.

3. Fermentation: Beans are soaked in water for 12-48 hours to break down the mucilage, then rinsed.

4. Drying: The beans are sun-dried on patios for several days until they reach 10-12% moisture.

5. Hulling: Once dried, the outer parchment layer is removed, leaving green coffee beans ready for roasting.

1. Harvesting: The process begins with the selective picking of ripe coffee cherries.

2. Depulping: The outer skin of the coffee cherry is removed, but the mucilage (the honey-like layer) is left intact around the coffee beans.

3. Drying: The beans with mucilage are laid out to dry on raised beds or patios. Depending on the desired result, they may be dried in direct sunlight or under shade. This step can take from several days to a couple of weeks. The longer the drying time, the more fermentation and complexity the beans develop.

4. Hulling: Once dried to the correct moisture level, the beans are hulled to remove the remaining dried mucilage.

1. Harvesting: Ripe coffee cherries are carefully picked to ensure the best quality. In some traditional methods, mixed ripeness is used.

2. Sorting and Cleaning: The cherries undergo a thorough cleaning and sorting process to remove unripe or damaged ones, ensuring better quality coffee.

3. Drying: The cherries are spread on patios to dry under the sun and are regularly turned to prevent mold. This process takes 2 to 4 weeks until the cherries reach about 10-12% moisture content.

4. Hulling: Once dried, the outer layer is removed to reveal the green coffee beans inside, which are then ready for further processing.