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HomeCoffeesThailand Aoy Nui Typica Anaerobic Natural
Doi Saket · Thailand

Thailand Aoy Nui Typica Anaerobic Natural

Anaerobic Natural Typica, grown at 1350 masl

Roasted by Ozone Coffee - London Fields

Available now· checked 30 Jul
ProducerRoaster-stated
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Details

RoasteryOzone Coffee - London Fields· London, United Kingdom
ProducerAoy & Nui Jaisookern, Doi Saket, Thailand✓
ProducerAoy & Nui Jaisookern
ProcessAnaerobic NaturalNatural✓
Harvest—
Altitude1350 masl✓
ClimateTropical savanna
VarietiesTypica✓
RoastMedium-Dark✓
Tasting notesbanana, red cherry candy, vanilla cream✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • red cherry candy
    Fruity › Cherry
  • vanilla cream
    Sweet › Vanilla
  • banana
    not on the wheel

Supply Chain

  1. Producer

    Aoy & Nui Jaisookern, Doi Saket, Thailand

    Grown by Aoy & Nui Jaisookern

  2. Roastery

    Ozone Coffee - London Fields

  3. Coffee· viewing

    Thailand Aoy Nui Typica Anaerobic Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarDoi Pangkhon Thai Lactic Anaerobic NaturalThailand: Aoy & NuiVIETNAM TANH TOAN LOT 2 ROBUSTA ANAEROBIC NATURALPegasing Anaerobic Natural, Aceh, IndonesiaVeer Attikan, Anaerobic NaturalTypica Anaerobic NaturalSame variety, exploredTypica1436Similar flavour profilebanana, red cherry candy, vanilla cream69Same processAnaerobic Natural776From the same originThailand88More from this roasterOzone Coffee - London Fields52 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1350 maslRoastMedium-Dark
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability