~ WELCOME TO PHUKHA COFFEE THAILAND ~
Phukha coffee is one of the finest coffees in the world. Our excellent pure Arabica coffee are all grown in the Northern part of Thailand. With its rich soil and ideal location, all our coffee trees produce a superb quality of beans. The harvesting process use is only through hand picking, our coffee growers make sure to selectively and carefully collect just the ripest cherry beans to generate a premium type of coffee.
Phukha coffee is not just about a simple art of drinking but as well initiate creativity and exclusivity. We roast our own recipe that represents Thailand’s wealthy culture and tradition. Phukha coffee embodies a unique and one of a kind taste.
And aside from the business aspect, more importantly, Phukha coffee deals with the community’s welfare and prioritizing the coffee growers’ benefits through fair trade. Enhancement of the entire Society is also one of the focuses of Phukha coffee, determined to develop and improve Education, Health and Coffee management system.
~ PROCESS ~
Optimal Growing Conditions
We acknowledge the natural goodness that nature provides, accompanied by an artisan approach to harvesting and production that a machine could never replace. The pristine environment of Nan Province offers an ideal location for growing with its well-drained nutrient-rich porous soil combined with light shade, high humidity and the perfect elevation. We take great measures to ensure that only 100% organic materials are used to nurture crops.
The Propagation and Planting of Coffee
The propagation process of producing fine Arabica coffee begins with the collection of ripe red cherries. The pulp and the mucilage are removed and the beans are immediately planted or are dried for later use. At first, the seeds are planted in polybags or nursery beds and then eventually transplanted to larger and shady coffee fields to continue their growth cycle. The wet season offers the optimal conditions for planting to take place, as the soil is moist and the roots can be firmly established.
Harvesting the Cherries
PhuKha coffee growers are dedicated to quality, and know that picking the best coffee beans involves careful selection and an eye for perfection—shape, size, color and physical characteristics are all important factors when sorting through the harvest. Coffee cherries have respective colors depending on their growth stage. For example, bright red indicates perfect ripeness, while subtle shades of green or light yellow indicate they are not ready for processing.
Wet Method Processing
This process involves washing and removing the pulp from the coffee cherries. An intense and complete wash of the beans, which involves a separation of the ripe beans which sink to the bottom of the water channels, is a laborious but necessary step. Next, the beans are dried with only the parchment skin left on, followed by a fermentation stage lasting 12 to 48 hours.
The Drying Process
Following the washing and fermenting process, the beans are then dried to approximately 11 percent moisture which properly prepares them for storage. They are carefully spread out on clean drying tables and turned regularly to ensure even drying.
Hulling, Sorting and Grading Process
Next, a hulling machine is used to remove the entire dried husks of the cherry beans. Next, the primary sorting procedure begins based on the size and weight of the coffee beans. At this stage, beans with defects in size, color, or appearance are removed. Additional inspection by hand ensures that only premium grade beans will be roasted.