Yosniyom

High in Mae Daet Noi, Chiang Mai, the Yosniyom project uses targeted microbiology to design specific flavor profiles. By introducing selected Intenso Yeast strains during fermentation, producers steer the aromatic development with surgical precision.

This controlled environment ensures a vibrant consistency, allowing the yeast to convert mucilage sugars into a clean, highly aromatic cup that pushes the boundaries of traditional Thai processing.

The profile is vibrant, floral, and exceptionally clean with notes of pear, sweet melon and raspberry.

A technically brilliant showcase of how modern science can amplify the natural beauty of Chiang Mai’s high-altitude terroir.