Red Cherry — A Tasting Note That Truly Exists

Have you ever finished a cup of coffee and still found yourself leaning in to smell what lingered in the server?
This coffee did exactly that to me. I simply couldn’t help it—it’s unusual, distinctive, and unlike any other.

Aroma
The first impression is sweet red apple, followed by fresh berries with a beautiful syrupy sweetness reminiscent of maple syrup. It finishes with a delicate touch of spice that rounds everything out, soft and gently curved.

Flavor
What makes it intriguing is how the subtle spiciness adds depth and charm, while the clear, transparent sweetness keeps the cup easy and comforting to drink. A light acidity follows, just enough to stimulate the palate before gradually fading into a gentle, calm sensation—like biting into a fully ripe red cherry: low acidity, but full sweetness and aroma.

Aftertaste
Sweet and tangy notes intertwine all the way through, leaving a lingering candy-like sweetness that lasts remarkably long.

We’re starting the year with a coffee that’s guaranteed to warm and refresh the heart. Delicious, without question.

Behind the flavor
This coffee is produced using a new Yeast-Dry Process × LTLH approach—new both in concept and in its resulting flavor profile. We’ve taken the drying process one step further by selectively controlling airflow during certain phases of LTLH drying. This encourages the development of red-floral notes and softens malic acidity.

The idea is called Partial Malolactic–like Fermentation: creating conditions that allow lactic acid bacteria, which are present to a certain degree on the drying beds, to work anaerobically. A small portion of existing malic acid is converted into lactic acid, resulting not only in softer acidity but also a creamy, yogurt-like mouthfeel as a byproduct.

This is, of course, a signature processing technique of Preeda, born from continuous development and research.

I want to tell everyone this:

Beautiful Thai coffee truly exists.

Specifications

Origin: Doi Phak Gud, Pai District, Mae Hong Son, Thailand
Process: Yeast-Dry Process × LTLH Drying Technique
Elevation: 1,200–1,500 masl
Varietals: Bourbon, Typica, Catimor
Roast Level: Light Roast
Tasting Notes: ruby star apple, candy, rose, fresh cherry, raspberry, cinnamon, sweet and clean, long-lasting aftertaste