DoiTung Coffee

DoiTung coffee is single-origin, harvested only from the hills of Doi Tung. It is shade grown and undergoes careful processing starting from the selection of coffee species to roasting and packaging. DoiTung coffee is free from toxins and ochratoxin, which is believed to be the cause of tumors. It was granted a Geographical Indication (GI) registered with the Department of Intellectual Property, Ministry of Commerce in 2006.

From opium plantations to coffee forests:

Initiated by the Princess Mother in 1988, coffee is among the cash crops that substitute opium cultivation grown in Doi Tung's economic forest. Providing a licit and sustainable income for the local people, the products of Doi Tung have been recognized by the United Nations Office on Drugs and Crime (UNODC) and carry the UNODC seal.

Coffee Facts:

- The world's second highest traded commodity behind oil, the name of this valuable cash crop comes from the Latin term 'coffea'. Two types of coffee species are commonly brewed:

1. Robusta coffee, which is easier to care for and is highly resistant to diseases. The beans have a caffeine content of 3.8%, giving strong bitter brews with a sour aroma.
2. Arabica coffee, which is cultivated in higher altitudes. It has a rich and delicate taste with a sweet pleasant aroma and a low caffeine content of 1.2%. This is responsible for its popularity with approximately 75% of coffee drinkers around the world.

Cupping Coffee

- Aroma: depending on its origin, each type of coffee has a different aroma which also affects its taste;
- Acidity: an effective stimulant that makes drinkers alert;
- Body: the weight of coffee that can best be sensed by allowing the coffee to rest on the tongue, and by rubbing the tongue against the roof of the mouth;
- Flavour: made up of the combination of acidity, aroma and body, to create a distinctive taste in your mouth.

Before you drink your cup of coffee :

- Freshness depends on how new the coffee is; it must be kept at the right temperature without being exposed to light, heat and moisture;
- Proportion is vital. Too much coffee and the liquid is lessened with an undesirable taste; too little coffee and the flavor is weak;
- Grinding with the right equipment counts. Coarsely-ground coffee is used in drip coffee, while finely ground coffee is used for espresso;
- Water used is making coffee must be clean because it makes 98% of the coffee in the cup.
- Water at the ideal temperature of between 92 - 96º Celsius makes a cup of coffee at its best.