Thailand Srima Peach D.A.H

Thailand Chiang Rai Srima Honey White Peach Double Anaerobic Honey Process Coffee Beans

This coffee is Rias Coffee's 2025 most surprising Asian highlight bean — an innovative masterpiece combining double anaerobic fermentation with honey processing, showcasing the unique terroir of Thailand's Chiang Rai region.

Originating from the Srima estate in the renowned Chiang Rai region of Northern Thailand, this lot features high-quality Arabica varieties cultivated locally. The Chiang Rai region is famous for its elevation of approximately 1,200-1,500 meters, cool climate, and fertile mountain forest soils, with significant temperature differences between day and night, providing an ideal micro-environment for anaerobic fermentation and honey processing.

Using the Double Anaerobic Honey Processing method, coffee cherries undergo two stages of sealed anaerobic fermentation (approximately 48-72 hours per stage), then the skin is removed while some mucilage is retained for honey processing drying. This process maximizes the retention of fruity and floral aromas and sweetness, imparting full tropical fruit characteristics and honey-like sweetness to the beans. The cupping profile features bright fruity notes of strawberry, peach, apricot, and Muscat grape, accompanied by jasmine floral aroma, honey sweetness, and a delicate green tea-like finish. The acidity is lively and bright, the mouthfeel is clean and smooth like silk, and the aftertaste offers lasting honey-like sweetness.

Roasting Information
Rias applies a Light-Medium Roast profile, with an initial charge temperature of 185°C, a development time of approximately 9 minutes and 45 seconds, and the roast ends during the dense first crack stage. This roast level fully preserves the fruity and floral aromas and honey sweetness brought by the double anaerobic honey process, while developing a clean, refreshing acidity and smooth mouthfeel.

Pour-Over Brewing Recommendations

• Brew Ratio: 1:15 (recommended 15g coffee : 225g water)
• Water Temperature: 91–93°C (moderate temperature to balance aroma and sweetness)
• Grind Size: Medium-fine (similar to granulated sugar)

1. Brewing Steps:Bloom for 30 seconds (pour 30g of water)

2. Slowly add water in 3–4 pours, keeping total brew time between 2 minutes 15 seconds and 2 minutes 30 seconds

This coffee is perfect for coffee lovers who pursue bright acidity, fresh floral aroma, and honey sweetness. Especially suited for those who appreciate delicate fruity flavors like strawberry, peach, apricot, and Muscat grape — seeking a refreshing and joyful moment in their busy lives, the ideal choice for Hong Kong coffee enthusiasts.