Honey SCM LTLH

Fermented using SCM (Semi-Carbonic Maceration), where CO replaces air to accelerate intracellular fermentation, producing bright, complex flavors.

Combined with the Honey Process, which retains some mucilage during fermentation,
the coffee develops a juicy sweetness and a satisfying weight on the finish.
Finally, it is dried using LTLH (Low Temp, Low Humidity), preserving the natural sweetness
all the way to the cup.

Fragrant white florals and Thai fruits, with soft lime-like acidity, hints of bael fruit juice, and a long, honeyed sweetness truly deserving the name Honey SCM.


Origin : Doi Pukood Village MaeHongSon, Thailand
ELEVATION:  1200-1400 masl
Varietals : Catimor, Typica, Bourbon
Process : Honey x SCM LTLH
Roast Level : Light Roast
Taste note : white floral, honey, Lime, bael fruit juice, juicy and sweet aftertaste
RECOMMEND: Drip at 89-92°C, Ratio 1:15, Filter method