THAILAND - MAE CHEDI VILLAGE

Cold Brew - Medium Roast

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A BIT ABOUT THIS COFFEE

This coffee comes from a small, innovative co-op in Mae Chedi district, Chiang Rai, where young producers apply centuries of tea cultivation knowledge to specialty coffee production.

Grown under the shade of surrounding forests and processed using tea-inspired fermentation techniques, it’s a fresh, exciting, yet deliciously approachable example of Thailand’s emerging coffee potential.

For the first time, we're making this exclusive coffee, usually reserved for OQ's signature drinks and in-house cold brew, available for cold brew at home!
 
Already released as a light roast espresso coffee, our Head of Coffee, Yose, has created a more developed roast profile to bring out the best this coffee has to offer for cold brew lovers.

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WHY YOU'LL LOVE IT

A sweet and complex washed coffee with a sugary, chocolate base and a light, honey-like syrupiness.

Its pleasantly fruity acidity brings mild notes of red fruit, citrus, and a hint of black tea.

As a cold brew coffee, expect those delicious chocolatey tones to be at the forefront. This one is also delicious for both espresso and milk-based coffee.

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HOW TO BREW

Cold Brew Guide: 

Dose: 90 grams

Yield: 1 litre

Time: 12-14 hours

Coarse Grind

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THE STORY

This coffee comes from a 19-member cooperative in the Mae Chedi district of Chiang Rai, northern Thailand. The region has a long-standing reputation for tea cultivation, which remains a prominent crop in the area. Coffee was introduced in 1977 as part of a national initiative to replace opium cultivation with more sustainable alternatives. In many parts of Thailand, coffee cultivation has been closely linked with reforestation efforts.

While coffee has long played a supporting role, over the past decade, a new generation of farmers is shifting that narrative. Many of the cooperative’s younger members are now applying their deep-rooted tea knowledge—particularly in fermentation—to specialty coffee processing, with impressive results. Their goal isn’t just to produce coffee, but to elevate its quality and identity as a Mae Chedi specialty product.

This particular lot is grown under the shade of natural forest canopy, with a strong focus on environmental preservation around the village. It features the Chiang Mai varietal, a locally developed hybrid of SL28, Caturra, and Híbrido de Timor. After harvesting, cherries are stored overnight in HDPE bags, then pulped the following morning. The parchment is fermented at cool temperatures for 48 hours, then fully washed and dried on raised beds for a clean, structured profile.

The result is a washed coffee that is distinct in character but still incredibly approachable. It speaks to the region’s deep agricultural heritage while offering a taste of a delicious washed Thai specialty coffee.