Thailand typica khun lau anaerobic natural v60. Dried blackberry and apricot. Lots of malic acidity. Sour milk tea finish. Pretty good.

Thailand Doi Saket anaerobic natural. Muddled. Brief fruits, a bit winey, a bit of spice. Missing vibrancy, brightness. Clean. Pretty good.

Thailand Doi Pangkhon natural spro. Super bright, bit salty. Very fruity, bit juicy, but tart and bitter. Red pineapple, berry. Really good.

Thai Doi Pangkhon natural spro. Muddled plum, thick body. Bright pineapple acidity, bitter dry wine finish. Quite a sweet note. Pretty good.

Thai Doi Pangkhon natural spro. Dry, red pineapple. Muddled fruits. Good.

Thai Doi Pangkhon natural spro. Red nectarine, pineapple acidity. Super muddled fruits and some caramel sweetness. Really thick. Good.

Thai Doi Pangkhon natural spro. Red, dry wine. Blackcurrant juice. Red pineapple. Moderately sweet. Complex and muddled. Pretty good.

Thai Doi Pangkhon natural spro. Super vibrant, dark red, overripe nectarine, fermented for sure. Very muddled flavors, super complex. Good.

Thai Doi Pangkhon natural spro. Slightly bright, underripe pineapple. Some brief fruitiness. Dry white gray, winey finish. Pretty good.

Thai Doi Pangkhon natural spro. Dried, tart cherries. Super muddled fruits, pecan finish. A bit dry, thick start. Very acidic start. Good.