NUI AND AOY LACTIC NATURAL
NUI AND AOY LACTIC NATURAL
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Ships directly from Newbery St., roasted to order just for you, then shipped. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity
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Coffee Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Berry, Stone Fruit
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Thailand
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
In January, our founder Pack Katisomsakul had the opportunity to help Nui and Aoy with the processing of this special lot in the mountains of Doi Saket. This region, the oldest coffee-growing area in Thailand, is where Arabica trees were first planted in the late 1970s as part of the King’s opium replacement program. Unlike many other regions, these trees were never replaced by modern cultivars—so heirlooms like Typica still thrive here, often older than the farmers themselves.
This coffee is part of an ongoing experiment to show that low-yield, high-flavor cultivars can still earn premium value for producers.
Nui and Aoy left their city careers almost a decade ago—he was an engineer, she was an accountant—to return home and reimagine their family’s coffee farm. They’ve brought fresh energy and a love for experimentation to every harvest.
For this lot, we introduced live Lactic Acid Bacteria (LAB) into the fermentation tank using homemade yogurt as a starter (10g of culture per kilo of cherries). The goal? Boost creaminess and bring out a silky, layered mouthfeel. The cherries fermented for five days in a shaded tank, rolled and stirred regularly to help the LAB do its job evenly.
The result is a beautifully structured cup with gentle acidity and a creamy finish—an elegant expression of Thai Typica, made with care and curiosity.
Origin : Doi Saket, Chiang Mai, Thailand
Producer/Farm : Nui and Aoy
Process : Natural Lactic Acid Bacteria
Roast Profile : Light
Varieties : Typica
Altitude : 1,350 m.a.s.l.
Tasting Notes : Blackberry, Cherry, Blueberry Yogurt
Size : 8oz. (227g)
Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston
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Coffee: 16g
Grind Size: Medium
Brewer: OREA V3 MKII with Kalita Wave 185
Water: 92'C (Boston tap water with ZEROWATER: TDS 000)
Ending Time: ~1:50
| Time (s) |
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| 0:00 | 50 | 50 Circle Pour |
| 0:30 | 60 | 110 Center Pour |
| 0:50 | 70 | 180 Center Pour |
| 1:20 | 60 | 240 Center Pour |
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