It has a moderate fermentation and a clean and beautiful acidity. As it cools, it changes to a thicker texture in addition to the sweetness of yellow peach. The flavor that spreads in your mouth lingers for a long time and is satisfying. Specialty coffee production is still low in Thailand and is mostly consumed domestically. Exports to Japan are quite small and scarce. Anaerobic fermentation in the state of cherries for 48 hours, after which the pulp is removed, washed and soaked (soaked in water). This lot was made by using a dehumidifier for 14 days in a self-made drying dome and constantly convecting air. Bitterness ●◯◯◯◯ Sweetness ●●●◯◯ Sour ●●●●◯ [Flavor notes] Yellow peach, nectarines, syrupy texture 【Producer Information】 FARMER: Mr. Sri REGION:Southwest Chiang Rai Wien Pao Khun Lao Village PROCESS: Anaerotic Wash VARIETY: Chiang Mai ALTITUDE：1,100-1,300m