Huay Hom Washed

A smooth Thai single origin from the village of Huay Hom in Mae Hong Son: milk-chocolate and caramel sweetness, subtle citrus, gentle acidity, light body, and a lingering cocoa-spice finish.

Grown at 1,200 meters by a Karen community and traditionally washed-processed, this coffee is hand-picked, depulped, and dried to parchment across small communal mills supported by ITDF. Coffee first took root here in 1961 through a United Nations crop-substitution initiative. Over 60 years later, Huay Hom remains one of Thailand’s longest-standing coffee villages.

Fast Facts Village: Huay Hom (HUH) Region: Mae Hong Son, Northern Thailand Community: Karen; ~300–350 villagers; 42 coffee-producing members Elevation: 1,200 m Processing: Washed; communal mills (parchment) Roast: Medium Recommended Brew · Pour-Over Ratio: 1:15 Dose: 18 g coffee Water: 270 g @ 195–205°F Grind: Medium Total Time: ≈ 2:45–3:00

1. Prep — Rinse filter, warm brewer, add 18 g coffee, level bed.
2. Bloom (0:00) — Pour to 50 g, swirl gently, rest 30–45 s.
3. Pour 2 (0:45) — Spiral to 150 g.
4. Pour 3 (~1:45) — Continue to 225 g.
5. Pour 4 (2:30) — Finish at 270 g; drawdown by ≈ 2:45–3:00.

Dial-in: If bitter/heavy → grind slightly coarser. If sharp/thin → grind slightly finer or lengthen pours.