Doi Chaang Coffee is a Processed Foodstuff with Geographical Indication (GI) product produced in the mountainous areas of Doi Chaang and Ban Mai Phatthana, Tambon Wawee, Mae Suay, Chiang Rai Province, Thailand, between 1,000 and 1,700 m above sea level. Its protection date is 2023/07/20. The application was submitted by Visahakijchoomchon Gloomy Doi Chaang Coffee House, under the Royal Patronage of the Mae Fah Luang Foundation.
History
Coffee production in the region began in 1969 with a project launched by then-King Rama IX of Thailand to support highland villagers. Coffee cultivation became a commercial product in 1983. Production and economic stability increased in 2002 when producers transitioned to integrated coffee production through cooperatives. The producer organization, established in 2008, has autonomously overseen all processes from production to roasting of the coffee beans since then.
Features
Doi Chaang Coffee is produced exclusively from the Arabica variety. This coffee is known for its low caffeine content compared to common coffees of the same type produced in other regions. The raw beans contain less than 1.1% caffeine. This low caffeine content is due to the product being produced in mountainous terrain at altitudes between 1,000 and 1,700 meters above sea level, as caffeine content varies depending on the elevation. The coffee also has a sweet aroma. Due to its quality, it is traded at prices two to three times higher than common coffees produced in other regions.
Production Process and Standards
Production is carried out in accordance with regular seminars and guidance provided by the producer organization in the production areas (Doi Chaang Village and Ban Mai Phatthana Village). The beans are harvested after the cultivation area is monitored and the appropriate harvest time is confirmed by the producer and the organization manager. Harvested fruits are brought to the organization's storage area within the specified timeframe and sorted according to organization standards (unripe, stemmed, or insect-damaged fruits are removed). The sorted fruits are fermented for approximately 48 hours using dry and wet fermentation methods to obtain the raw beans. Ground coffee and roasted coffee beans are roasted in a roasting facility designated by the organization. Shipping standards require that raw coffee beans be undamaged, while roasted beans are excluded from the market if they are unroasted, unripe, or darkened due to excessive fermentation.
