Pichia No.1 - Honey Yeast Hybrid from Thailand

Savorworks are thrilled to bring Pichia No.1, Thailand’s most acclaimed specialty coffee, to the Indian market for the very first time. Indian connoisseurs can now indulge in the unique flavors originating from the scenic Doi Chang region in northern Chiangrai.

• This exceptional coffee is processed by Tom-Sutthipong Chiangtong, a professor who transitioned from master pharmacist to pioneering coffee processing. Leveraging his extensive expertise in BioChem and microorganisms, Tom spent years developing a groundbreaking fermentation process using Kluveri yeast, creating a natural flavor profile as revered as the famous coffee from South America. Importantly, this innovative knowledge is transferred to local farmers, empowering them to enhance the value of their coffee cultivation.

Pichia No.1 derives its name from the yeast name and laboratory beaker number used in its development. The process begins with selecting and cultivating the microbial cultures, which are then expanded to prepare for fermentation. Only ripe coffee cherries are carefully washed with non-residue disinfectants, de-pulped to remove their outer skin, and placed into plastic fermentation tanks. The prepared yeast (Pichia No.1) cultures are added and thoroughly mixed with the cherries. The fermentation takes place aerobically over six days, with daily monitoring of pH, Brix, and alcohol content. Once fermentation completes, the cherries are naturally dried in the shade under open-air conditions until reaching the optimal moisture level. They are then stored in lay-down pits (bark fermentation) for three months before being hulled.

Facts:
Estate: Doi Chang, Chiangrai

Process: Honey Yeast Hybrid

Varietal: Catimor

Altitude: 1200 MASL

Roast: Light

Feels:
Tasting notes: Mon Coeur Rose, Litchi, Lemongrass, Strawberry Cream

Acidity: Malic

Body: Medium

Aftertaste: Long