coffnature
We love exceptional coffee, just like you
We cherish our farm-direct coffee partnerships
We roast with care, to bring you joy in every sip
Coffnature Micro Roaster
The story of our coffee
At Coffnature, we believe every cup of coffee tells a unique story. Our journey begins in the lush, mountainous terroir of Chiang Rai, our hometown, where we've cultivated personal bonds with local coffee farmers who share our passion for quality and sustainability.
Each microlot we offer is a testament to these farmers' dedication and craftsmanship. Through our specialty roasting, we're committed to sharing their efforts with coffee enthusiasts worldwide. Our state-of-the-art Smart Digital NIR Rubasse roaster allows us to craft expert roast profiles that spotlight the distinctive characteristics of each bean.
Our mission is simple: to bring you the finest specialty coffee that captures the rich flavors and vibrant profiles unique to Chiang Rai. As natives of this region, we take pride in showcasing its exceptional coffee. Coffnature is more than a microroastery—it's a celebration of our farmer partners' passion, expertise and dedication.
Join us in savoring the essence of Chiang Rai, one exceptional cup at a time. With Coffnature, you're not just drinking coffee; you're experiencing the passion, terroir, and craftsmanship of Chiang Rai's finest microlots.
We are your source for microlot specialty coffee: Chiang Rai Specialty Coffee Collective.
COFFEE ROAST: Filter / Omni
PROCESS: Anaerobic Natural
REGION: Batukaang, Kintamani, Bali
VARIENTAL: Kartika
ALTITUDE: 1400-1600 masl
PREFERABLE BREW: Filter V60 / Kalita / Chemex / Espresso
TASTE NOTE: Dark Grapes, Stewed Citrus, Orange, Blackberry, Maple, Creamy
WEIGHT: 100 / 200gram
ORIGIN BACKGROUND:
This is a exclusive rare coffee range from collaboration, CATUR and Tuang Coffee Indonesia Kamala Uwu with very intense sweetness and unique taste. You will sure to love it!
THE PROCESS.
"Kamala” means lotus as well as pale red in Sanskrit. This is our take on what Indonesian coffees could be under experimental yet directed post-harvest techniques. Kamala offers different arrays of fruity, boozy and out of this world flavors! We achieved this through the use of mostly anaerobic natural technique as well as trial-based inoculants.
Cherries are picked by farmers in the Uwu village, then sent for processing in Ruteng where the cherries get sorted filled into large 1,000 litre orange tanks.
For this particular lot we applied our inoculant #01, which is a mix of Pichia kudriavzevii yeast and Klebsiella pneumonia bacteria. After sealing the tanks we let the coffee cherries ferment for up to 60 hours. The ambient temperature will be between 15 - 22 degrees in this period.
The pH level of the liquid from the cherry is measured every morning while the coffee is still inside the tanks and the final pH lies between 3.8 - 4.0.
Once the target pH level is achieved, the cherries go straight to drying on raised beds to allow air to flow around the fruit and enable an even drying process for around 6-8 weeks until the green bean moisture drops to 10%. During this step, the cherries are turned or raked several times a day to help cherries dry more evenly.
The dried pods are then stored in sealed plastic bags and rested for around 1 month.
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TIPS: Let your coffee rest and degas after it’s been freshly roasted. This allows excess gasses to escape, allowing the delicious flavor profile of the coffee to surface after 5-7 days from roasted date. So if you are outside of Thailand, grab immediately once is roasted! ☕️
Also storing your coffee in an airtight container helps!