01Harvest
Picked by hand
Our coffee grows in the shade on the hills of Chiang Rai and Chiang Mai. Pickers take only the ripe red cherries, and come back to the same shrubs again and again through the season.
01 / 03
High on the hills
Rows of coffee shrubs climb the slopes more than a thousand metres up, where the mornings are cool and misty.
02 / 03
Only the red ones
Cherries on one branch ripen at different times, so each is picked by hand, and only when it is fully red.
03 / 03
Washed before noon
Picking starts at first light, and the day’s cherries go down to be washed before noon.
02Process
Water, sun and time
Before a bean can be roasted, the fruit around it has to go. We wash the cherries, dry the beans in the sun for weeks, and sort them by hand until only the good green ones are left.
01 / 03Washing
Washed in mountain water
The cherries are rinsed in cold mountain water, and any that float are taken out. Then the skin and fruit come off, leaving the beans in their parchment.
02 / 03Drying
Weeks in the sun
The beans dry slowly on raised beds, turned by hand through the day. Then the parchment is hulled and the chaff tossed away on bamboo trays.
03 / 03Green beans
Green, and ready to roast
Every bean is sorted by hand, and the cracked or dark ones are set aside. The rest wait in cloth sacks for their turn in the roaster.
03Roast
From green to brown
Green beans go into the roaster one batch at a time. We watch the colour, smell the air and listen for the crack, then stop the heat when the flavour peaks.
- Green25°C
- Yellow160°C
- Cinnamon200°C
- Brown225°C
04Package
Into your hands
The last job at the roastery is the smallest one: a bag, a seal and a label. Then the coffee is on its way to you.
- 01
Resting
Freshly roasted beans rest for a day, so the gas they give off after the roast can escape.
- 02
Sealing
Each bag is filled with 250 g and heat-sealed. A one-way valve lets the gas out and keeps the air away.
- 03
Labelling
The label names the bean and its roast and is stamped with the roast date. The bag leaves the roastery within a week.
06Visit
Come for a cup
Roasted in the hills of Chiang Rai, poured in three cafés from the north to Bangkok.
In the hills of Chiang Rai
The roastery
Where every batch is roasted. Open for visits on Saturdays.
Sat 9:00–15:00
Chiang Rai
Old Town
A small bar by the clock tower.
Daily 7:30–17:00
Chiang Mai
Nimman
Our first café, with every bean on the menu.
Daily 7:00–18:00
Bangkok
Ari
Fresh bags from the roastery every Monday.
Daily 7:00–19:00
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