Thailand Huai Mae

Fulcrum partnered with Asor Merlaeku in Huai Mae Liam, Chiang Mai to bring Thailand Huai Mae. This exceptional lot comes from Asor Merlaeku, a skilled producer whose work shines in every bean. It is partially fermented using the Anaerobic Natural method, which the roaster describes as blending the brightness of a washed cup with the sweetness of a honey process. At 1,350 meters, Huai Mae Liam's terroir fosters slow cherry development and fruit-forward character that translate into a cup with clarity and lift. Processed using Anaerobic Natural, this coffee carries a bright profile with a gentle, syrupy sweetness.

The high altitude and hillside origin contribute to a refined acidity that carries flavors of cantaloupe and citrus, with notes of blackberry and caramel weaving through the cup. The roaster notes that these beans come from a region known for taking risks with new processing styles, and this lot embodies that spirit in a balanced, approachable cup. It tastes like cantaloupe, blackberry, caramel, melon, and citrus, with a juicy sweetness and a crisp finish.

The pairing you might enjoy is a light breakfast pastry or a warm croissant to complement the fruit-forward sweetness and the clean, wine-like acidity. This Thai origin embodies a thoughtful approach to processing and terroir that rewards curious home brewers with a cup that is lively, nuanced, and deeply satisfying.