Thailand Srima Kyoho D.A.H

Thailand Chiang Rai Srima Muscat Grape Double Anaerobic Honey Process Coffee Beans

This coffee is Rias Coffee's 2025 most distinctive Asian signature bean — an innovative masterpiece combining double anaerobic fermentation with honey processing, featuring the elegant sweetness of Muscat grape as its core flavor profile, showcasing the unique charm 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 enhancement of fruit sweetness and aroma, imparting full and delicate flavor layers to the beans. The cupping profile features rich notes of Muscat grape, caramel, lychee, and chocolate, accompanied by delicate floral aroma, honey-like sweetness, and a red wine-like rich finish. The acidity is soft and rounded, the mouthfeel is creamy, full, and smooth like butter, and the aftertaste offers lasting caramel grape honey sweetness.

Roasting Information
Rias applies a Medium-Light Roast profile, with an initial charge temperature of 188°C, a development time of approximately 10 minutes, and the roast ends after the first crack. This roast level fully preserves the rich fruity aroma and honey sweetness brought by the double anaerobic honey process, while developing a balanced, full-bodied mouthfeel.

Pour-Over Brewing Recommendations

• Brew Ratio: 1:15 (recommended 15g coffee : 225g water)
• Water Temperature: 90–92°C
• Grind Size: Medium-fine (similar to granulated sugar)

• Brewing Steps:

1. 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 elegant grape sweetness, caramel-lychee aroma, and chocolate-like silky smooth mouthfeel. Especially suited for those who appreciate delicate fruity flavors like Muscat grape and lychee — seeking a rich, sweet moment of indulgence in their busy lives, the ideal choice for Hong Kong coffee enthusiasts.