Doi Chaang Coffee
ingredient / ingredient-doi-chang-coffee
ドイチャーンコーヒー / Doi Chang Coffee
Arabica coffee grown at 1,000–1,700 m in Doi Chaang and Ban Mai Phatthana villages, Wawee subdistrict, Mae Suai district, Chiang Rai Province. It was registered as a Thai GI in 2007 and an EU PGI in 2015. English spellings vary between Doi Chang and Doi Chaang.
On this page (9 sections)
Reading the bitterness
Doi Chaang Coffee is grown at 1,000–1,700 m in Doi Chaang and Ban Mai Phatthana villages, Wawee subdistrict, Mae Suai district, Chiang Rai Province. The Japanese GI register limits the product to Arabica and permits no other variety. The same register describes its green beans as containing less than 1.1% caffeine, lower than ordinary coffee, and associates this with the high altitude. Caffeine is also treated in a separate encyclopedia entry as a constituent relevant to bitterness, so this characteristic of the producing area may be one clue when considering bitterness.
The register’s history traces cultivation to 1969, prompted by a project by King Bhumibol (Rama IX) to support highland villagers. Coffee was established as a cash crop by 1983. Producers began joint production through an integrated system in 2002, and in 2008 formed an organization to manage stages from production through roasting.
The register’s shipping standard calls for selecting fruit within 24 hours of harvest, removing unripe fruit, fruit with stems, and insect-damaged fruit, then combining dry and wet fermentation for about 48 hours to produce green beans.
Under the name กาแฟดอยช้าง, it was registered as a Thai geographical indication in 2007 and as an EU protected geographical indication in 2015. A research study describes the applicant as a private company developing it as a single-estate brand. The statement about caffeine content is wording in a specification, not a measured result from a standardized analytical test; no test method or sample count is given. No source directly measures bitterness intensity, and the altitude relationship remains a statement in the specification.
Sources for this overview
Checked for this overview: The register’s description limits the variety to Arabica and the growing area to 1,000–1,700 m. / The description specifies Doi Chaang and Ban Mai Phatthana villages and the coordinates of the producing area. / The GI specification links green-bean caffeine content below 1.1% to high altitude. / The history from the start of the highland-villager support project in 1969 to formation of the producers’ organization in 2008. / The shipping standard for selection within 24 hours of harvest and conversion to green beans by 48 hours of dry and wet fermentation.
Checked for this overview: The research account records Thai GI registration in 2007, EU PGI registration in 2015, and a private-company applicant.
Other names: กาแฟดอยช้าง (th), Kafae Doi Chaang (th-Latn), Doi Chang Coffee (en)
Follow the connections
Doi Chaang Coffee →is grown in→ Doi Chaang
Doi Chaang Coffee →— composition→ caffeine →is a poor universal prototy…→ bitterness
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (3)
Scope: The definition of Doi Chaang Coffee in the Japanese GI register (registration number 139).
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ingredient-doi-chang-coffee —has_cultivar→ "Arabica species only; grown at an elevation of 1,000–1,700 m."Scope: Registration chronology based on entries in the EU DOOR database (Quiñones-Ruiz et al. 2020, Table 1) and the GI register.
Note: The private Doi Chaang Coffee Original Company (DCCO) was the GI applicant.
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ingredient-doi-chang-coffee —registered_as_gi→ "กาแฟดอยช้าง (Kafae Doi Chaang) was registered as a Thai GI in 2007 and as an EU PGI (protected geographical indication) in 2015."Scope: Product definition description in the GI registry
Note: This is a description from the GI standard, not based on standardized analytical testing.
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ingredient-doi-chang-coffee —has_composition→ compound-caffeineHow processing and cooking change it (1)
Scope: Shipping standard described in the GI register.
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ingredient-doi-chang-coffee —processed_by→ "Within 24 hours of harvest, select fruit after removing unripe, stemmed, and insect-damaged fruit; use dry and wet fermentation for about 48 hours to produce green beans."Culture (2)
Scope: Doi Chaang and Ban Mai Phatthana villages, Wawee subdistrict, Mae Suai district, Chiang Rai Province, at 1,000–1,700 m elevation.
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ingredient-doi-chang-coffee —grown_in→ region-doi-changScope: The history described in the GI register.
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ingredient-doi-chang-coffee —has_historical_origin→ "Cultivation began in 1969 through a highland-villager support project by Rama IX (King Bhumibol). It was established as a cash crop by 1983. Producers began joint production in an integrated system in 2002; in 2008 they formed an organization managing processes from production to roasting."