ORGANØØ3 MAMAO

FARMER: Thanakrit Plao / Le Tor Gold

VARIETY: Catimor / Typica / Bourbon / Caturra

ORIGIN: Mae Tuen, Omkoi, Chiang Mai, Thailand

ALTITUDE: 1275-1300 masl 

PROCESS: Dry Koji Fermented With Wild Thai Mamao Berry Yeast 

SIZE: 100 g

FLAVOR NOTES: SAKE, THAI BERRY, PEACH 

An extraordinary Thai coffee fermented with Koji and wild Mamao yeast, offering silky umami depth, sake-like texture, and bright berry-peach notes.

Directly sourced from Thanakrit Plao (Chiang Mai, Thailand).

Pharmaceutical-grade amber glass protects coffee from light and oxygen and preserves aroma.

The Mamao profile operates as an exercise in interspecies biological engineering. This lot utilizes a dual-stage enzymatic protocol involving Aspergillus oryzae (Koji) and wild yeast strains isolated from the Thai Mamao berry (Antidesma bunius). The Koji mold acts as a bio-catalyst, saccharifying complex starches into fermentable sugars to create a distinct, viscous texture reminiscent of Junmai Sake. Simultaneously, the Mamao yeast synthesizes specific ester chains, overlaying the cup with high-frequency notes of tart berry and peach. The result is a coffee defined by its "enzymatic softness"—a physiological experience that prioritizes savory umami depth and mouthfeel over aggressive acidity.

The raw material originates from Le Tor Gold, a progressive community enterprise led by Mr. Thanakrit Plao (Khun Pao) in the highlands of Omkoi. Formerly a warehouse forklift operator in Bangkok, Khun Pao abandoned the industrial city life to restore the barren mountains of the North, finding his purpose in regenerative agriculture. ORGANUM visited the plantation personally to evaluate the crop. We conducted the transaction and purchased the beans directly from the grower, strictly without the involvement of any commercial intermediaries.