This coffee is produced by Asor Merlaeku in the Huai Mae Liam region of Chiang Rai, Thailand, at an altitude of 1,450 meters. It is a blend of Catuai, Chiang Mai 80, and Typica varieties. The coffee undergoes an anaerobic natural process, where cherries are fermented in oxygen-free tanks for five days before being dried on raised beds. The flavor profile features vibrant notes of white grape, juicy watermelon, and a zing of ginger.
When entrepreneur Jay Beard discovered that founder Matt Herren was planning to close Goshen Coffee in 2011 after nine years of operation, Beard's eight-year morning coffee addiction drove him to purchase the entire company rather than find a new cup elsewhere. Their roasting philosophy centers around their custom-built fluid bed air roaster—a unique machine that bounces beans on cushions of heated air rather than tumbling them in traditional drums, achieving 90% greater energy efficiency while developing what they call "Good Shit Energy" through their cultivated trade approach that pays above fair trade pricing and builds lasting partnerships with growers.
