TCE - Thailand Best Coffee Beans Competition 2024
Read all about CoLabOps' adventures in Thailand. This time we were honored to help lead the TCE Thailand Best Coffee Beans Competition. This was in conjunction with Bolliger and Co and Big Black Box.
We were invited to help lead this Thai coffee competition - TCE 2024 “Thailand Best Coffee Beans” to compete for the Her Royal Highness Princess Maha Chakri Sirindhorn Cup. The beans were judged in four categories - natural, washed, honey, and robusta. The total prize money for all categories is over 700,000 baht. It was an unbelieveable position we found ourselves in.
The competition was open to Thai Coffee Farmers. And they turned up! Check out Thomas’ video welcoming farmers to join the competition. https://youtu.be/SsHpsc3FftQ?si=0wlvFgTvngy6V0MV
Opening ceremony for the competition.
Check out the details and rules of the new contest on the Facebook page: TCE 2024 Thailand Best Coffee Beans, the best Thai coffee contest.
Our partners and gracious hosts at Big Black Box shared the brand new lab at their Dry mill in Nonthanburi as our evaluation headquarters.
After many days roasting and evaluting samples from farmers all over Thailand, we were absolutely delighted by the results. Many farmers from our other project, Q Project Thailand were winners here.
Kluay from Cafe de Hmong took 1st in Washed. Not surprised as the coffees there are Amazing! We've never seen a coffee farm like his.
Ms. Jaree Manop from Krabi took 2nd place in Robusta.
We were brought in to help elevate the competition to a higher standard. Stevyn was the Lead Roaster for the competition and Thomas led the International Judges Panel where Stevyn joined as a Judge. With help from the Head Judge of the National Competition - Werawit Noon of Baristaneer, DP Wu from Torch in China, and Victor Bas from Curve in the Philipines, we had an excellent and diverse team to analyse the coffees submitted.
Steven analyzing roast information.
We evaluated 70 coffees/350 cups tasted and were really so thankful and happy for the quality of coffees.
Stevyn says, “After spending two years regularly tasting Thai coffees, it’s been incredibly satifying and surprising (and also not surprising) the level of quality these farmers are producing. It’s not surprising because we know these Thai farmers have the ability. It’s been really nice that we’ve been able to taste this level of quality.”
The cherry on top was getting a chance to taste and share these coffees at the Thailand Coffee Fest with Big Black Box and the CEO of CQI, Michael Sheridan! Huge thank you to Bolliger and Co for their tireless efforts in organizing all of this!
Michael Sheridan, CEO of CQI tasting the TCE Best Coffee Beans at Big Black Box booth in the Thailand Coffee Fest 2024
Thomas tasting the TCE Best Coffee Beans at Big Black Box booth in the Thailand Coffee Fest 2024.
It’s all in the process.
In coffee, what does the process have to do with anything?
Raised drying beds and a green house at Nine One Organic Coffee Farm on Doi Saket, Chiang Mai, Thailand
In coffeeworld, we use the term “Process” to describe various methods by which harvested fruit from a coffee plant is further transformed into the GREEN seed that is either doomed OR destined to be further alchemized by our agents.
From seed to tree to cherry, pulped or dried , washed and fermented, dried and hulled, stacked by the hundreds into a metal cocoon and whisked across the globe. Once again they hatch from their burlap chrysalis and undergo yet another dance of changes, oscillating within flames where flavors both apparate and escape.
By Means of fire and various thermokinetic manipulations we coax these would-be trees into a potent potentiality potion. A dark pool, resting and whispering steam into the skies, that has discernable characteristics beyond ”Coffee “ is the result of many intentional yet mysterious transformative moments..
A mug of freshly hand-brewed dry-processed coffee from Nine One Coffee.
The dance continues. Tumultuous relief when seeds we call “beans” are broken into 1,000,000 pieces by Zen like metal. A feast for olfaction. Those nearby know this smell and adore it, what was the name from that nose tickle? Oh yes COFFEE!
It doesn’t stop at that, from the soil of a far off land, one person with or without a plan has engaged in intentional manipulation, taking the time to slowly coax with the true nature of the seeds , the songs that they want to sing, harmonizing with the sun and the soil, a perfect red cherry plucked at it’s most resonant hue. When we slow down and take a moment to not just glug the dark movement mixture that baptizes our 9-5, but to sip the vivid harmony of that just So.
When we speak of process our agents tend to speak from a technical standpoint. They talk about a very specific stage of a coffee’s journey. The point at which a farmer, or a coven of farmers, or a benevolent tree god decides the flavor fate of the seed in question. Without further fermenting this thought I’d like to provide a brief overview of 3 of the most common methods for this fundamental aspect of a coffees actualization. All of which start with picking the ripest fruit from the tree.
Wet mill located at Nine One Farm uses the natural flow of the nearby river to operate the machine.
Washed Process-
aka wet, parchment dried
Fruit is removed by running the cherries through a wet mill, typically within 24 hours of harvest. Next, fermentation occurs in a tank for up to 72 hours. Various types of agitation and floating occur to remove seeds and other materials with less than ideal density (floaters) and to fully clean the surface of the GREEN coffee. Coffee is then sent to take a little nap and rest in parchment, a protective layer like a peanut shell, before it is ready to take its next adventure on it’s way to a roaster near you!
Check out our coffee from Nine One for sale here.
Attributes- Clean and Sweet/Floral and fruity/bright Citric or Malic Acidity
The man, the legend, Nine One with his washed coffee.
Natural Process-
aka dry, fruit-dried, the original process
Ripe Cherries are harvested and then spread upon either a patio or a raised bed which may result in a higher quality coffee. Coffees will dry for up to 30 days, with meticulous monitoring, movement, and management by the farm team. The dried fruit is hulled off when the ideal moisture level is reached, and much like it’s rub-a-dub buddy the washed coffee, it is sent to take a little slumber for up to 90 days before it begins it’s next adventure.
Attributes- Berries/Wine/Funky/Syrupy Body/Acetic Acidity
Honey-
aka pulp natural, mucilage dried, black/yellow/red honey
The coffee fruit is put through a wet mill where water runs over it and the mill squeezes the seeds out of the fruit. The fruit is separated from the seeds for compost. Through the flow of water in this process, varying levels of mucilage (sticky fruit layer) are allowed to remain on the seed and dry with it as it ferments. Different amounts of mucilage are usually given different names like black honey, red honey, and yellow honey.
Attributes-Fruity/Carmel/Stone Fruits/Smooth Body
Honey processed coffee fermenting with some of the sticky-fruit layer still attached.
Our roasted Coffees from Honduras were produced by the same Farmer on the same land and with the same varieties, the difference being purely in the process. If you are interested in learning more about how process can affects the flavor of coffee first hand check out our offerings from Juan Adolfo
Words from the mysterious cast of coffeeTRON
〰️
Words from the mysterious cast of coffeeTRON 〰️
ARTO- Processing is all about the farmers and the magic of the land, it’s the story they tell of their through a cherry and how it which is aligns with their hearts.
CYRUS- Coffee Processing is a fascinating technique through which farmers and mill operators practice scientific rigor in order to achieve specific results.
HOGAN- Farmers can and should achieve maximum profits by effective use of processing techniques and also growing high yielding high caffeine crops like Robusta! I love the extra caffeine Kick!
PHONIE- PROCESSING…
HOMEBODY-I don’t know much about coffee processing tbh, but I know that I like the way Natural process coffees Taste. Especially in my French press!
BIV- Coffee Farmers are Artistes! Processing is just another tool in their arsenal in which they can shape this world and create more aesthetic bliss.