Today's review comes from Lanna Coffee Co., a Fresno, California-based roaster that sources coffee from Thailand, while contributing partial profits to bringing clean water and framer education back to the communities that the coffee is sourced from.
Lanna Coffee Co. sent me two bags of coffee, and in this review we'll specifically be looking at the Pa Kha, a naturally-processed medium roast coffee.
General Notes & Observations
Producers: Pa Kha Community
Country of Origin: Thailand
Processing method: Natural
Growing altitude: 1,200 masl
Roaster tasting notes: Blueberry, caramel, brown sugar
Coffee Concierge tasting notes: Blueberry
Drip Coffee Experience
The blueberry notes that stood out in the aroma were definitely present in the coffee's flavor when brewed as drip. I ran the coffee through the Chemex and Hario V60 and had very similar results: blueberry flavor up-front with a dark, more bitter finish.
Ultimately, I may have just been running into some over-extraction issues due to user error, but I think this coffee was still best when brewed through percolation and immersion methods like the Moka Pot and American Press, respectively.
Moka & Immersion Experience
The moka pot definitely accentuated the blueberry flavor in the Pa Kha, while maximizing sweetness. Same thing with the American Press, though of course the coffee was not as concentrated as it was when brewed with the moka.
The bitterness wasn't an issue with either brew method, so that was a cool late discovery as I made my way through the bag.
If you're a fan of naturally processed coffees and have yet to try any from Thailand, then I'd recommend giving this one a shot.
While I wouldn't recommend it if you exclusively brew through drip methods, I think it's a solid option for just about all other brew methods. As I mentioned in the video review, I have a hunch that this coffee would be particularly delicious as espresso, so let me know what you think if you decide to give it a try!
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