{"product_id":"organoo3-mamao","title":"ORGANØØ3 MAMAO","description":"\u003cp\u003e\u003cstrong\u003eORGANØØ3 MAMAO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eFARMER:\u003c\/strong\u003e Thanakrit Plao \/ Le Tor Gold \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVARIETY: \u003c\/strong\u003eCatimor \/ Typica \/ Bourbon \/ Caturra \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eORIGIN:\u003c\/strong\u003e Mae Tuen, Omkoi, Chiang Mai, Thailand \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eALTITUDE:\u003c\/strong\u003e 1275-1300 masl \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePROCESS:\u003c\/strong\u003e Dry Koji Fermented With Wild Thai Mamao Berry Yeast \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSIZE:\u003c\/strong\u003e 100 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eFLAVOR NOTES: \u003c\/strong\u003eSAKE, THAI BERRY, PEACH \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eAn extraordinary Thai coffee fermented with Koji and wild Mamao yeast, offering silky umami depth, sake-like texture, and bright berry-peach notes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDirectly sourced from Thanakrit Plao (Chiang Mai, Thailand).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePharmaceutical-grade amber glass protects coffee from light and oxygen and preserves aroma.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe Mamao profile operates as an exercise in interspecies biological engineering. This lot utilizes a dual-stage enzymatic protocol involving \u003cb class=\"html-b xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x1hl2dhg x16tdsg8 x1vvkbs\"\u003eAspergillus oryzae\u003c\/b\u003e (Koji) and wild yeast strains isolated from the Thai Mamao berry (\u003cb class=\"html-b xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x1hl2dhg x16tdsg8 x1vvkbs\"\u003eAntidesma bunius\u003c\/b\u003e). 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"ORGANUM coffee","offers":[{"title":"Default Title","offer_id":52875090067795,"sku":null,"price":80.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1014\/4147\/0803\/files\/MAMAOonline.png?v=1770718089","url":"https:\/\/organum.coffee\/products\/organoo3-mamao","provider":"ORGANUM coffee","version":"1.0","type":"link"}