Doi Chaang Coffee is naturally cultivated and processed. Rich fertile soil, high elevations and ample rainfall is what make Doi Chang Village one of the premium coffee growing regions in the world. Variety of Arabica plants are naturally cultivated under a canopy of plum, peach, pear, and macadamia nut trees in altitudes between 1200 and 1600 meters above sea level. The fallen leaves from various fruit and nut trees create nutritious mulch for the coffee plants, providing a subtle fruit and nutty taste to the coffee cherries, creating a more complex, dense and intensely flavoured bean. At no time are chemicals or pesticides used on the coffee plants, or on the ground in which they are cultivated. By protecting the rich fertile soil, Doi Chaang Coffee will be sustainable for both the present and future generations of Doi Chang farmers.


The cherry flowers begin to bloom in February and the beans are ready for harvesting from November to March. Selectively hand picking only ripe cherries ensures minimal damage to plants and that only best cherries are processed.


Fully Wet-Method Processing

This labour intensive traditional processing method washes and flushes the bean from its fruit. Although time consuming, the wet-method helps maintain inherent qualities of Doi Chaang beans.



First the cherries is pre-wash in a tank of fresh spring water where all the ripe cherries will sink to the bottom and any unripe cherries will float to the top and be removed. Second, skin and pulp are removed by putting the cherries through a pulping machine. Third, beans are fermented in water for 48 hours to remove the mucilage layer and allow a series of chemical reactions to occur which enhance the coffee’s aromatic and flavour qualities. Finally, beans are thoroughly hand wash with spring water to remove all traces of the mucilage and follow by beans drying. All the mucilage and fermented byproducts will be recycled as fertilizer for the coffee plants.


The parchment-covered beans is evenly spread on patios to naturally sun dry over the next three to four days. During this time the beans are hand raked and re-spread to ensure they fully dry. In the evenings the bean is covered to protect them from moisture. The beans are warehoused when they are at 11% moisture level.


Hulling and Sorting

Just prior to roasting, the coffee beans are removed from the final parchment layer with the use of a hulling machine. The coffee beans are initially sorted and graded by shaking the beans through different sized sieves and then hand selected to ensure only the finest grade beans are roasted.