Doi Chaang Coffee Review – Single-Estate Piko’s Peaberry
Coffee Provided by doichaangcoffee.com
A surprisingly delicate medium roasted peaberry coffee. At first taste you get a flush of fruitiness quickly followed by a sweet nuttiness. As the cup goes your palate becomes aware of the hint of full-bodied flavor that many people seek in a dark roast coffee without the added bitterness.
Overall a great cup of coffee, I’d suggest avoiding any super sweet foods with this one. There are too many subtle flavors and aromas that would get covered up by anything sugary. I enjoyed this cup all on its own.
Notes from Doi Chaang -
The Doi Chaang Coffee Company is a unique partnership between the Akha hillside tribe of Doi Chaang Village, located in the Chiang Rai Province of Northern Thailand, and a small Canadian group of coffee enthusiasts. The Thai farming family co-operative cultivate and process 100% Arabica, organic, single-origin coffee beans while the Canadian experts roast, market and distribute the coffee.
The literal translation of “Doi Chaang” is Elephant Mountain which describes the imposing shape of the hills rising behind Doi Chaang Village.
In honour of Piko, our founder and the visionary who foresaw a better future for the Akha people, we proudly include his likeness on every bag of Doi Chaang Coffee
Coffee Recipe : Thai Iced Coffee
I found this recipe for Thai Iced Coffee over at : CoffeeRecipes.com and though I have not tried it, I found it to sound very interesting. Maybe you will be able to try it before I do. Isn’t the photo pretty? Evidently the espresso was poured first in the image. Lovely drink.
Thai Iced Coffee
* In a tall, slender high ball glass add crushed ice (about 1/3 of the way).
* In a separate glass, fill with 2 oz sweetened condensed milk.
* Pour 2-3 oz cold espresso (depending upon strength you like) over the sweeten condensed milk (coffee sits on the top as a layer).
* Stir with a spoon until well blended.
* Pour over the ice in the other glass.
Think about adding vanilla or some other flavoring such as cinnamon for a different spin.
You should make the espresso long enough ahead so that it has cooled. Place it in the fridge the day before if you’d like.
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