KALEB
JORDAN
Doi Phu Khaa

hectares: 3
trees: 4000
bags bought: 6

Nawin Yaesorkoo
Hua Chang

hectares: 8
trees: 1,500
bags bought: 13

MERLEAKU
FAMILY
Doi Pangkhon

hectare: 8
trees: 15000
bags bought: 53

Jane KittiRAT- tanapaibooN
Wiang Pa Pao

hectares: 30
trees: 53,000
bags bought: 40

JAROON
JAIPIN
Khun Lao

hectare: 4.2
trees: 9000
bags bought: 10

Watchara Yawirach
Mae Chedi

hectares: 3
trees: 40,000
bags bought: 10

Thawat "Nheng" Khonlak
 Kra Buri

hectares: 4
trees: 7,500
bags bought: 4

Panid
Choosit
Tha Sae

hectares: 8
trees: 15,000
bags bought: 0

Noi Duongdee
Chaiprakarn

bags bought: 15

THIS SIDE UP VALUE CHAIN:

CULTIVARS:

Red and yellow Catimor, Caturra, Bourbon, Typica, Catuai, Chiang Mai, SJ 133, Yellow Bourbon Mayaguez 139, High elevation Robusta, Chiang Mai 80

ALTITUDE:

400 – 1,500 meters above sea level. Note that at 19 degrees north of the equator, this elevation is really high for coffee (e.g. Colombia Narino is 1 degree north, Nicaragua  is about 13 degrees north.) Coffee cannot grow in Thailand above 1550m. 

NOTABLE:

Fuadi and Jane have created a well managed and organized company that is proving to be positive in the most misrepresented region in Thailand: the Golden Triangle.

Key Achievements:

2016 : first sales of Beanspire coffee (Doi Saket and Doi Pangkhon) in Europe

2017 : imported natural, honey and experimental lots from Saket. Visited Mr. Opp for the first time to discuss future cooperation Connected barista Rob Clarijs to Beanspire who competed with Thai coffee in the New York Masters, bought 60% more coffee from Beanspire compared to the year before.

2018 : Beanspire helped build a new, state of the art wet mill at Doi Pangkhon. Many roasters and traders went to visit Ata and Pupae, their coffee popularity has reached a tipping point as most of it sold out before it arrived in Europe. At Doi Saket they created an experimental semi washed lot that should combine the best traits of the washed and honey processes.

2019 : visits by by several of our roaster clients continued and around 90% of Beanspire’s harvest was sold directly to loyal fans throughout Europe.

2020 : prominent roasters like Has Bean started to carry Beanspire’s coffees in their assortment, further raising the origin to prominence, especially the processing innovation which has reached world standards. Added the Wiang Pa Pao blend to our assortment that serves as a more affordable espresso blend.

2021 : added six new farms to our assortment, firmly establishing Beanspire as a local curator of specialty coffees for the European market. During the pandemic, coffee sales did not suffer and even increased by 30%

2022 : first full container of coffee from Thailand for This Side Up. Revamped our Beanspire page to showcase many more of the farmers that Beanspire works with. This year, the total household count is 68, and the number of different coffees with different processing methods totals 50!

PROCESSING:

Natural:  cherries were floated and laid on bamboo raised beds in a one-inch layer. Under-ripe and fermented cherries throughout the drying process were sorted,  and the cherries were raked multiple times each day. After the cherries were dried, they're bagged to cure for two months before milling at Beanspires’ dry mill.

Kenya-style Washed:  this coffee went through  a double staged fermentation, which included dry fermentation, followed by wet fermentation, and soaking. Coffee was dried first on raised bamboo beds for at least 14 days, and lowland until the desired mouisture was achieved . 

Black Honey: the coffee cherries collected towards the end of the season because of the slow ripening which is unique to Hua Chang. We pulped the cherries at night and dried immediate on raised beds to prevent fermentation. The drying house is designed so that the ventilation allows for slow and even drying. After drying, the parchment is delivered to our mill to be hull and sorted for export.

Natural Yeast Fermentation: coffee is inoculated with two types of yeasts: a yeast that is traditionally used for red wine, and a yeast used for white wine. Coffee cherries are fermented in closed tanks with a one-way valve, making sure the tanks are partially under water —in order to control the temperature. After 5 days, extra nutrients are added. This helps prolong the fermentation and yeast growth. Soon after, the second type of yeast is added into the tanks and cherries are left to ferment for an extra 5 days. After this, cherries are taken out of the tank and laid out on a thin layer on raised beds for 25 days until the moisture hits an appropriate level.

Sparking Natural: coffee cherries were fermented without water, using yeast that is typically used by Sauvignon blanc, creating an anaerobic fermentation environment. After three days, cherries were submerged in water and fermented further with a LALCAFÉ™ yeast, which has been selected especially for coffee. Lastly, cherries were fermented in an anaerobic condition for three more days. 

**Beanspire is a true innovator in terms of experimentation. They manage other processes such as: Anaerobic White Honey, Double Anaerobic Honey, Anaerobic Black Honey and others.

AVAILABLE FROM beanspire:

• Doi Pangkhon Kenya-style Washed

• Doi Saket Kenya-styled Washed

• Doi Saket Anaerobic Fully Washed

• Doi Saket Yellow Bourbon Anaerobic Natural

• Doi Saket Koji Natural

• Wynya Doi Saket Black Honey

• Khun Lao Black Honey

• Khun Lao Natural

• Wiang Pa Pao Fully Washed

• Kra Buri Fully Washed Robusta - Nheng Khonlak

• Mae Chedi Anaerobic Natural

• Doi Phukkha Kombucha Anaerobic White Honey

• Hua Chang Natural Yeast Fermentation

RECOMMENDED IKAWA PROFILE:

We noticed in previous years that TSU Washed 1 wasn’t developing the beans as fully as possible so we tried Christopher Feran’s High Alt itude 1800m profile which gives fantastic results. We actually adapted our standard Washed profile to have a lower drop temperature (145 degrees Celsius) and a few more seconds total roast time so you can use both - they now develop acidities in these dense beans beyond citric into smooth malic flavours, allowing the chocolate body and layered sweetness to develop adequately. Cut the roast short if DTR exceeds 23%. 

CONTACT THE PRODUCER

We communicate with Fuadi at Beanspire for all our practical dealings, but Ata and Pupae are more than willing to answer any questions you might have directly.

CONTACT Ata and Pupae Becheku / Fuadi Pitsuwan

EMAIL fuadi@beanspirecoffee.com 

TEL +6682 191 4473 / +6602 594 3231

FACEBOOK | INSTAGRAM

Doi Pangkhon, Chiang Rai Province, Thailand

working for strong communities

When Kaleb returned to Thailand after being abroad for a few years in the US, he wondered: What can I do to help people stay home with their families and create prosperity? He was worried about the high migration, especially from very young people that were mainly motivated to pursue their ambition in larger cities, or other countries He also noticed that the opium eradication programs started by the late King was not truly pushing true, since most farmers didn’t have the tools or the resources to manage the entire process. Coffee came as a possibility because it was truly the only thing Kaleb knew how to do. During his time in the US, as an intern in the Church he and his family belong to, he ended up being in charge of the small roaster station and somehow decided to take it seriously. This initial, raw curiosity, lead him to research coffee when there was not much information about coffee being published, and gave him the experience he needed to return to his roots and work with coffee in his community. Today, he runs the project the Gem Forest that’s growing from within every year in entirely unexpected ways.

CULTIVARS:

Chiang Mai 80

Altitude:

1500 meters above sea level

PROCESSING:

Red Honey: coffee cherries go into the float tank to remove the floaters. Soon after, cherries are hung up in mesh sacks in the shade for about 2-4 days, depending on the temperature. Then they are dry pulped and set out to dry on shaded raised beds. After a couple days, the mucilage coating the parchment oxidizes to a reddish brown color and tastes a little tangy. Then the drying is completed on screen in the shade after about 20 days.

Kombucha White Honey: coffee cherries are harvested, floated, and pulped immediately. Pulped coffee is submerged in spring water, sealed in a barrel with 1:50 inoculation of kombucha (made with local microbes) for 36 hours at 25C, still leaving some of the mucilage on the parchment. Coffee is then removed from the barrel and shade dried without removing the mucilage. Drying time is about 20 days.

 Notable:

This Arabica honey coffee comes from cherry of mixed varieties sourced at up to 1500m on Doi Phu Khaa.

TASTIFY™ CUPPING NOTES :

the first step of a long journey

Soon after Fuadi detected Thailand’s potential as a new origin, he traveled around the country searching for the right allies to work with. He was looking for the right altitude, growth potential, and acidity. Still, he was also in search of ambitious farmers who would eventually be willing to experiment with him as the process designer. This lead him to the Mearleku brothers, a united group from the hill tribe community.

So, in Huai Mae Liam village, near Doi Pangkhon, Asor Merlaeku, who is only 28, became immediately engaged with Fuadi and his working dynamic. He is, according to Fuadi, one of the most sophisticated and innovative farmers he works with. His coffee reflects outstanding complexities in flavour. This is the first year the coffee from Hui Mae has been exported independently, and we’re so happy to see it happening!

CULTIVARS:

Catuai, Chiang Mai, Typica

ALTITUDE:

1,350 meters above sea level.

PROCESSING:

Anaerobic natural: the coffee cherries are anaerobically rested inside GrainPro bags for 5 days after picking and flotation. GrainPro is a hermetic bag that prevents oxygen from coming in, but also oxygen to permeate out, closely mimicking a vacuum environment. This creates an anaerobic fermentation process that adds complexity and sweetness to the coffee. After that, the coffee cherries are dried on bamboo raised beds for 3 weeks, before being cured further in GrainPro for 1 month.

White Honey: because this coffee is partially fermented, the mucilage on the parchment results in a brightness close to washed coffee, but smooth and sweet like a honey. 

The tastes of Chiang Rai’s rich soil

Farmers in Doi Pangkhon, Timberland Peak have been growing and milling coffee for over 40 years but have never exported or experimented with processing as they do now with Fuadi. Competing in the international market also means taking the opportunity to work towards sustainability in all aspects. Fuadis' strong relationship with the Merlaeku brothers has given them the trust, the tools, and the know-how to detect a lifelong project in coffee. Together with Beaspire, we work with about 20 families from Doi Pangkhon.

CULTIVARS:

Catuai, Typica, Chiang Mai, SJ133 

ALTITUDE:

1,250-1450meters above sea level.

PROCESSING:

Natural: cherries were floated and laid on bamboo raised beds in a one-inch layer. Under-ripe and fermented cherries throughout the drying process were sorted, and the cherries were raked multiple times each day. After the cherries were dried, they're bagged to cure for two months before milling at Beanspires’ dry mill.

Kenya-style Washed: this coffee went through a double staged fermentation, which included dry fermentation, followed by wet fermentation, and soaking. Coffee was dried first on raised bamboo beds for at least 14 days, and lowland until the desired mouisture was achieved . 

 NOTABLE:

Doi Pangkhon, in Chiang Rai, has 300 households, each typically producing about 1-2 tons of parchment. In the past years, Fuadi and his team has worked with each house individually on their wet processing. They’ve also bought their parchment before hulling and grading at their mill.

TASTIFY™ CUPPING NOTES :

jaroon jaipin

Jaroon's innovative vision has brought his community to expand the limits of the coffee they produce. With a team of collaborators, Jaroon continuously experiments and is not afraid to try new processing methods.

This area grows mainly Chiang Mai variety, a local hybrid that crosses SL28, Caturra, and Hibrido de Timor. So, to improve the cup quality, it's a catimor variant backcrossed with SL28. For us, working with such a committed and innovative farmer is a true accomplishment.

CULTIVARS:

Chiang Mai

ALTITUDE:

1,100 meters above sea level.

PROCESSING:

Anaerobic Black Honey: coffee cherries are fermented in closed HDPE bags and submerged under water for three days, pulped without water and dried on raised beds inside a greenhouse with the assistance of a dehumidifier.

Anaerobic Natural: coffee cherries were kept in closed HDPE bags and submerged under water to keep the temperature down for . three days. Soon after, the coffee cherries were laid on raised beds in a green drying house for another three days. Soon after, the coffee cherries were moved inside a completely sealed room, and dried using a dehumidifier known as the "Low Temperature Low Humidity". Coffee cherries were then further cured, kept in GrainPro as dried pods, for two months before milling.  

Anaerobic Black Honey with Profile Drying: this is an anaerobic black honey with a drying profile. Coffee cherries were fermented in closed HDPE bags and submerged under water for three days, coffee cherries were pulped without water and dried on raised beds inside a greenhouse with the assistance of a dehumidifier.

Anaerobic Natural with Low Temperature and Low Humidity Drying Profile: coffee cherries were rested in closed HDPE bags and submerged under water to keep the temperature down in order to avoid unwanted fermentation. After three days, the coffee cherries were laid on raised beds in a green drying house for another three days. After the cherries were 'settled' (i.e. started to turn black as they had lost enough moisture), they were moved inside a completely sealed room.

NOTABLE:

This is catimor variant (like Colombia and Castillo varietals) that's backcrossed with SL28 in order to improve the cup quality. It's a rust resistant cultivar that's been developed by the late King as part of his effort to eradicate opium plantation by the hill tribe in the North.

TASTIFY™ CUPPING NOTES :

UNDER THE SHADE OF THE FOREST

Located in the area's highest elevation, Hua Chang has its own microclimate in Thailand's most significant coffee-producing region. Nawin works every day with an open mind and a broad perspective. He is a young risk-taker that lives and works in Hua Chang, which literally means "Elephant Head." The area is covered in forest, so the cherries ripen slowly. If we add all these elements, plus the rich nutrients found in the fertile black soil, perhaps we can explain the top-quality coffee that it produces!

CULTIVARS:

Catuai, Typica

ALTITUDE:

1,500 meters above sea level.

PROCESSING:

Natural: after the harvesting of ripe cherries, they are floated to remove potential defects. They are then laid out on a thin layer on raised beds for several days, while underripe and over-fermented cherries continued to be picked out. Then when the moisture reached about 30%, the coffee cherries are moved to speed up the drying on the patio to prevent overfermentation. For cleanliness, the patio is covered with plastic sheets.

Black Honey: the coffee cherries collected towards the end of the season because of the slow ripening which is unique to Hua Chang. We pulped the cherries at night and dried immediate on raised beds to prevent fermentation. The drying house is designed so that the ventilation allows for slow and even drying. After drying, the parchment is delivered to our mill to be hull and sorted for export.

Natural Yeast Fermentation: Coffee is inoculated with two types of yeasts: a yeast that is traditionally used for red wine, and a yeast used for white wine. Coffee cherries are fermented in closed tanks with a one-way valve, making sure the tanks are partially under water —in order to control the temperature. After 5 days, extra nutrients are added. This helps prolong the fermentation and yeast growth.

Soon after, the second type of yeast is added into the tanks and cherries are left to ferment for an extra 5 days. After this, cherries are taken out of the tank and laid out on a thin layer on raised beds for 25 days until the moisture hits an appropriate level.

Kenya Style Washed: the coffee cherries arrived from early to late evening then rested for one night before being floated the next morning. The cherries were then pulped and left to dry ferment for one day. The next morning, water was added and wet fermented for an additional day before washing and soaking then put to dry on a patio, covered with plastic sheets.

THE RAREST OF THE RARE

As the coffee movement grows stronger in Thailand, young sons and daughters of farmers are coming back to the land, approaching it from another perspective, and applying their knowledge and experience from other fields to coffee. Such is the case of this young and admirable couple: Nui and Aoy. Aged 35 and 32, respectively, they returned to Doi Saket and quit their white-collar jobs. Nui is 35 and an engineer by training; Aoy is 32 and an accountant. Doi Saket is the oldest coffee-growing area in Thailand and was, in fact, one of the first opium replacement areas run by the late King. So, in this area, Heirloom varietals, particularly Typica, are quite common on many old farms. At This Side Up it's important to join forces with such committed farmers and, together with Beanspire take up the challenge and demonstrate that there are people willing to pay for these efforts!

CULTIVARS:

Arabica, Catimor and Yellow Bourbon Mayaguez 139.

ALTITUDe:

1,300 – 1,500 meters above sea level. Note that at 19 degrees north of the equator, this elevation is really high for coffee (e.g. Colombia Narino is 1 degree north, Nicaragua  is about 13 degrees north.) Coffee cannot grow in Thailand above 1550m. 

NOTABLE:

Doi Saket is one of the oldest coffee growing regions in Thailand and there are still a lot of heirloom Typica plants left. Part of Thailand's King’s opium crop substitution program.

PROCESSINg:

Anaerobic Fully Washed: coffee cherries are kept in a closed tank for three days before taking them out to pulp; coffee is then put back in the closed tank and fermented for 72 hours under anaerobic environment, before taking the coffee out to wash, soak, clean and dry on raised beds. Coffee is then dried to the right moisture level.

Double Anaerobic Honey: coffee cherries were kept in a closed tanks for three days before pulped. Soon after this, they were put back into the closed tank to ferment in an anaerobic environment for 72 more hours before drying, with its mucilage kept intact. Coffee was then delivered to the dry mill for hulling and sorting. 

Sparking Natural: coffee cherries were fermented without water, using yeast that is typically used by Sauvignon blanc, creating an anaerobic fermentation environment. After three days, cherries were submerged in water and fermented further with a LALCAFÉ™ yeast, which has been selected especially for coffee. Lastly, cherries were fermented in an anaerobic condition for three more days. 

Double Anaerobic Black Honey: coffee cherries were kept in a closed tank for 3 days, before pulping. Soon after, coffee went back into the closed tank and fermented the coffee further for an additional 72 hours under anaerobic environment, before taking the coffee out to dry on raised beds immediately. In this process coffee was dried with the mucilage intact without washing or soaking the coffee. After it is dried to the right moisture content, it is delivered to the dry mill for hulling and sorting.

Koji-Inoculated Natural: this coffee involves inoculating the coffee cherries with Koji, a fermentation culture, Aspergillus oryzae used to produce sake and other Japanese condiments. Koji grew on boiled rice to multiply the mass of the fungus. This was then mixed with the substrate with coffee cherries, at a ratio of 20g of the Koji substrate to 1kg of cherries, in a tank and let the fungus grow onto the cherries. It is important that the Koji has access to moisture and oxygen to enable its growth. After 5 days, cherries were taken out to dry on the raised beds.  This extended process helps elicit fruit-forward and chocolate-like flavors in the coffee. After the fermentation, the cherries are then taken out of the tank laid out on a thin layer on raised beds for 25 days until the moisture hits an appropriate level.

KEY ACHIEVEMENTs:

2016: first sales of Doi Saket coffee in Europe

2017: imported natural, honey and experimental lots from Saket. Visited Mr. Opp for the first time to discuss future cooperation

2018: Most Saket lots sold out before even arriving to Europe. Created an experimental semi washed lot that should combine the best traits of the washed and honey processes.

2019: Imported only directly traded coffees on behalf of loyal roasters, except one special semi-washed lot. All coffee production overseen by Mr. Opp.

TASTIFY™ CUPPING NOTES :

SHE, WHO NEVER GIVES UP!

While Fuadi goes to bed every night thinking about ways to export coffee from Thailand, Jane, his business partner, wonders how to make processes more efficient. Their vision and unwavering belief are making Beanspire a strong company. They love their country, its nature, and its culture; they are true believers that, through coffee, a better world is possible. To bring this into action every day on the field takes a lot of courage, patience, and hard work. It sometimes requires a great deal of resilience, particularly while dealing with the big industries and their questionable ethics. Jane travels around the Golden Triangle, amongst farms and villages, collecting the coffee they later mill.

CULTIVARs:

Catuai, Typica and Chiang Mai

ALTITUDE:

1200-1400 meters above sea level

PROCESSINg:

Fully Washed: after going through a wet fermentation process for 12-24 hours, the pulped coffee was soaked in fresh water for another 12 hours; dried in bamboo raised beds and greenhouses for 15 to 20 days. This coffee is shipped in a triple layered bag: a cotton bag in the outer layer, High Density Polyethylene (HDPE) in the middle layer, and Grain Pro in the innermost layer. 

Notable:

Wiang Pa Pao Fully Washed is a project led by Jane Kittiratanapaiboon, a co-founder of Beanspire, in the Wiang Pa Pao district of Chiang Rai, Thailand. She controlled the process, cupped the coffee and collected the parchments from a wet mill nearby Beanspire's dry mill in Wiang Pa Pao. This coffee represents what an emerging origin like Thailand has to offer. Expect clean, caramel sweetness, mild lemon acidity and a good body that is sure to be a workhorse for your roaster and café as an exciting SO coffee or part of a blend!

TASTIFY™ CUPPING NOTES :

COMPLEX FLAVOURS OF AN INNOVATIVE TRADITION

Watchara Yawirach is 34 years old and is the leader of a coffee cooperative in Mae Chedi district of Chiang Rai with 19 members. Mae Chedi is an area that is traditionally known for tea plantations. Tea is the main cash crop in the area. But coffee has always been part of farmers' livelihood, albeit to a lesser degree than tea. Coffee was introduced into the area in 1977 when the crop was encouraged to be cultivated to replace opium production in Thailand. With the recent rise in specialty coffee demands, the young farmers in the area are starting to take coffee more seriously. This is the second year of their special coffee production and is the first year that the coffee is getting exported. This group of stella coffee farmers borrows tea fermentation methods and applies them to coffee. Watchara led them to experiment with many other techniques as well. This coffee represents one of the best fully washed coffees that has come out of Thailand this season.

CULTIVARs:

Catimor variant backcrossed with SL28, known in the area as Chiang Mai.

ALTITUDE:

1,100 meters above sea level

PROCESSINg:

Anaerobic White Honey: coffee fruits are fermented for five days in plastic bags, pulped, further fermented, and dried on raised beds before going through the destoner, huller, size grader, density table —multiple times— before the hand sorting process begins.

FINDING THE FINE ROBUSTA 

As the second generation of robusta farmers from a family selling Robusta to instant coffee factories, Thawat "Nheng" had the vision to pursue the production of fine Robusta while creating a more sustainable livelihood for himself and his family. So, far he hasn't only brought fine Robusta processing to a new level but has done so while making his own compost and managing an intercropping system. The farm is fully irrigated with 7 reservoirs. 

CULTIVARS:

High Elevation Robusta

ALTITUDE:

600 meters above sea level.

Procesing:

Fully Washed: after going through a wet fermentation process for 12-24 hours, the pulped coffee was soaked in fresh water for another 12 hours; dried in bamboo raised beds and greenhouses for 15 to 20 days. This coffee is shipped in a triple layered bag: a cotton bag in the outer layer, High Density Polyethylene (HDPE) in the middle layer, and Grain Pro in the innermost layer.

NOTABLE:

Thawats’ uses his own compost. His fine Robusta has allowed him to fund his nephew and build a new house. This is in sharp contrast to the days when all the coffee was sold to instant coffee factories.

TASTIFY™ CUPPING NOTES :

STAYING STRONG AMIDST CHANGE

Panid is a veteran farmer who has been growing Robusta for over 20 years. When industrial-grade buyers noticed the group's success with their processing experimentation, they immediately offered 50% more for Robusta buyers in the region, reducing the incentive for some farmers to develop specialty-grade Robusta. Panid, however, decided to pursue his improvement. This invigorating and outstanding commitment is what wakes us up every day!

CULTIVARS:

Robusta

ALTITUDE:

525 meters above sea level.

Processing:

Natural: cherries were floated and laid on bamboo raised beds in a one-inch layer. Under-ripe and fermented cherries throughout the drying process were sorted, and the cherries were raked multiple times each day. After the cherries were dried, they're bagged to cure for two months before milling at Beanspires’ dry mill.

NOTABLE:

Thai Robusta has traditionally been processed for industrial use in instant coffee factories. This means that farmers strip-picked coffee that was full of underripe cherries and dried the coffee as a natural process on dirt floors. Thailand produced around 25,000 tons of Robusta coffee this way. Our partners in Beanspire met with a group of progressive farmers who have been trying to rely less on supplying their coffee to instant coffee factories and are ready to apply the same high standards coffee processing methods used in Arabica coffee processing, to Robusta.

TASTIFY™ CUPPING NOTES :

One bean at a time

For more than 100 years, farmers grew opium in the rich soil of Doi Chang, a village nestled in the border hills of Asia's Golden Triangle. In 1984, the local government trained them to grow coffee instead. That same year, Supon, the founder of Sirinya Coffee was born.

As a young man, Supon left Doi Chang to study theology. He wanted to learn how to help the villagers — including his own family — who are stateless refugees and lack access to basic resources. He returned in 2012 to work on his family's coffee farm and discovered a love for the process, from plant to brew. He also discovered that he could help his fellow villagers by teaching them to produce specialty coffee. Supon has a heart to use business as a tool for redemption in the mountain villages surrounding his home. Today, Sirinya Coffee is a joint collaborative effort between Supon and his wife, Kittiya, remain committed to improving lives, one cup at a time.

CULTIVARS:

Bourbon, Caturra, Catimor

ALTITUDE:

1400-1500 meters above sea level.

PROCESSING:

Natural: cherries were floated and laid on bamboo raised beds in a one-inch layer. Under-ripe and fermented cherries throughout the drying process were sorted, and the cherries were raked multiple times each day. After the cherries were dried, they're bagged to cure for two months before milling at Beanspires’ dry mill.

NOTABLE:

Sirinya's micro lots ensure the highest quality Arabica coffee. At Beanspire, they use four processes on their coffee cherries: natural, honey, semi-wash, and wash. They only buy only ripe cherries and practice cupping on every lot of coffee before selling it. Farmers use natural fertilizers and insecticides made from local herbs and fruits. This cuts costs for the farmers, and increases quality. Farmers are paid competitive prices and the profits support families and marginalized people in the community.

TASTIFY™ CUPPING NOTES :

From bean to cup

One of the most fascinating things about an origin like Thailand is the fact that most of the  farmers are not only farmers, but roast and brew.  To have a large group of farmers working together while understanding the complex process from bean to cup is quite a privilege and such is the case of Chatree Saeyang, who produces coffee in one of the oldest regions in Thailand, about 45 minutes from Chiang Mai City. Quite admirably, Chatree has won multiple awards in local green bean competitions, (including first place in 2019).

An interesting fact is that this area also hosts one of the oldest coffee regions in Thailand, and therefore a lot of heirloom varieties can be found there. Research has shown that this area has a lot of Bourbon and Typica.

CULTIVARS:

Bourbon, Typica & Chiang Mai

ALTITUDE:

1,300 meters above sea level.

PROCESSING:

 Extended Fermentation Fully Washed: coffee cherries are rested in low temperature for a few days before pulped and going through the washed process, which involves fermentation under water for a few days. Then, the parchment is dried on bamboo raised beds for 14 days until the appropriate moisture. The parchment is then cured for further two months inside Chatree's home before being mill at Beanspire's mill 2.5 hours away.

NOTABLE:

Because this is one of the oldest coffee growing regions in Thailand, there are a lot of heirloom varieties. Recently, Beaspire sent the leaves to World Coffee Research in order to map the genetics of the coffee trees in this area and the results came back quite surprising: while most Thai farms are of mixed varieties, this area has a lot of Bourbon and Typica, the sample shows that it is an Ethiopian landrace.

TASTIFY™ CUPPING NOTES :

Cultivars:

Catimor, Chiang Mai

Elevation :

1250-1450 m

Processing:

Fully washed: the cherries are harvested throughout the day and rested for one night in cool temperature before being pulped in the morning. The delayed pulping with a controlled temperature helps add complexity to the coffee. After the coffee is pulped, it is submerged under minimum water to ferment for 18 hours before being cleaned and dried on a patio covered with plastic sheets for cleanliness. The minimum water usage helps retain the complexity, while creating consistency at the same time.

Notable :

Unusually complex flavours in a washed Thai coffee, due to very careful processing done by one of the country’s leading processing experts.