Rum Pang
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Short Description
Rum Pang: light roast coffee from Doi Pukkood, Mae Hong Son, Thailand. Rum Yeast × LTLH; notes of rum-like notes, white raisin and sugarcane.
Rum Pang is a light-roasted coffee from Doi Pukkood, Mae Hong Son. Rum yeast fermentation and LTLH drying present rum-like notes, white raisin and sugarcane, with a balanced, juicy character.
Rum Pang coffee details
| Origin | Doi Pukkood, Mae Hong Son, Thailand |
|---|---|
| Elevation | 1,200-1,400 metres above sea level |
| Varieties | Typica, Bourbon, Catimor |
| Process | Rum Yeast × LTLH |
| Roast | Light |
| Tasting notes | Rum-like character, white raisin and sugarcane |
| Brewing | Filter, espresso and iced drip |
| Filter temperature | 87-90°C |
Who is Rum Pang for?
For drinkers exploring fermentation character, rum-like aromas, dried fruit and sugarcane sweetness.
Understanding Rum Yeast processing
The listed process is Rum Yeast × LTLH. This should not be described as rum barrel ageing without further information.
Frequently asked questions
Is Rum Pang rum barrel-aged?
The product specifies rum yeast fermentation and LTLH drying, rather than barrel ageing.
Can I brew it as filter or espresso?
Both are recommended, along with iced drip. Start filter brewing at 87-90°C and adjust to taste.
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