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indonesia coffee

Thaï

by escape - lab à café · montreal, canada

expect winey. this is thaï, an anaerobic indonesia from escape - lab à café.

winey
$25buy from escape - lab à café

the bean

origin
indonesia
region
java
process
anaerobic
varietal
caturra, bourbon, typica
status
in stock
thaï is a coffee from java, indonesia, roasted by escape, lab à café. it's built from three classic varietals, caturra, bourbon, and typica, and put through an anaerobic process, where the cherries ferment in a sealed, oxygen-free environment before drying. that process is what drives the pronounced winey character this coffee is known for, expect a ferment-forward, fruit-driven cup with a depth that comes from the controlled oxygen exclusion. brew methods that highlight body and acidity, such as french press or pour-over, will let that winey quality come through clearly. grind fresh and use water around 92-94°c to avoid amplifying any harsh fermentation edges.

common questions

What does Thaï taste like?

thaï leads with a winey character, a direct result of its anaerobic processing, giving the cup a ferment-forward, fruit-driven depth rather than a clean or neutral profile.

How is Thaï grown and processed?

it's grown in java, indonesia, using caturra, bourbon, and typica varietals, then processed anaerobically, meaning the cherries ferment in sealed, oxygen-free conditions before drying.

How should I brew Thaï?

brew methods that preserve body and allow acidity to express itself, such as pour-over or french press, suit this coffee well, and keeping water temperature around 92-94°c helps balance the ferment-forward character without sharpness.

about escape - lab à café

escape lives up to its name on rue notre dame ouest, where the steady hum of conversation mingles with the satisfying click of ceramic against wood. this isn't the kind of place where baristas recite origin stories like trained parrots. instead, you get the quiet confidence that comes from people who actually understand coffee extraction ratios and aren't afraid to adjust them mid-shift. the 4.8 rating from nearly 200 reviews tells you what locals already know: consistency matters more than instagram angles. watch how regulars order without looking at the menu, how they trust whatever single origin is featured that week. the milk steaming technique here produces foam that doesn't collapse before you've taken three sips. small details. but they're the ones that separate decent coffee from the kind that makes you cross downtown montreal just to get your fix.

all coffee from escape - lab à café

montreal, canada

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