Doi Chaang Coffee

Registration Number	139
Name of the GI	Doi Chaang Coffee, Kafae Doi Chaang, กาแฟดอยช้าง
Class	Processed Foodstuffs
Date of Protection	2023/07/20
Producing Area	Overseas Doi Chaang and Ban Mai Phatthana, Tambon Wawee, Amphur Mae Suay, Chiang Rai Province, Thailand located between 1000m and 1700m above sea level
Applicant - Name and Address	Mae Fah Luang Foundation under Royal Patronage Visahakijchoomchon Gloom Doi Chaang Coffee House Baan Doi Chaang Moo 3 787, moo 3, Tambon Wawee, Mae Suai District, Chiangrai Province

Producing Area

Google Map

"Doi Chaang Coffee" is coffee (raw and roasted coffee beans and ground coffee) that contains less caffeine (less than 1.1% in raw beans) compared to general coffees of the same species produced in other areas. It possesses a sweet aroma.
　Due to its high quality, "Doi Chaang Coffee" is traded for 2 to 3 times higher than general coffees produced in other areas.

The variety of "Doi Chan Coffee" is "Arabica species" only . Cultivation is carried out in the production areas (Doi Chaang Village and Ban Mai Phatthana Village) based on seminars and guidance held regularly by the producers' organization.
　Beans are harvested following the monitoring of the plantation and confirmation of the suitable timing by the producer and organization manager. The harvested fruits are brought into a storage space specified by the organization within the specified period. Fruits are sorted to meet the organization's standards(by removing fruits that have passed 24 hours after harvest, are unripe, have stems attached, or are pest-damaged).
　After harvest, the sorted fruits are fermented using the dry and wet fermentation methods for about 48 hours to produce raw beans.
　Shipping standards require that raw coffee beans are not broken, pest-damaged, or dried black or do not have parchment attached.
　Ground coffee and coffee beans (not raw) are roasted at a roasting facility specified by the organization. The shipping standards are beans except those that are unfinished roasted, unripe or have turned black due to over-fermentation.

The producing area of "Doi Chaang Coffee" spreads over mountains of 1,000m to 1,700m above sea level. The high elevations result in low caffeine content in the raw coffee beans, as the caffeine content is highly related to elevation.
　Coffee production started in the area, triggered by a project to support highland villagers. It was started in 1969 by the former Thai King Rama IX.
　Coffee cultivation has become fully anchored as a cash crop since 1983. In 2002, activities increased production and economic stability, whereby producers jointly produce coffee by implementing an integrated system. In 2008, a producer's organization was founded and has been in charge of autonomously controlling processes from production to roasting coffee beans up to the present day.