THAILAND - HUA CHANG

Filter Roast

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A BIT ABOUT THIS COFFEE

At 35, Nawin Yaesorkoo has earned national acclaim for his exceptional Natural processed coffees.

A third-generation coffee farmer, he inherited his grandfather's farm just over a decade ago. He applied his innovative skills to transition both the farm and wet mill toward specialty production.

Hua Chang (meaning "elephant head"), with its high elevation, cooler climate, and rich volcanic black soil, offers the ideal conditions for growing high-quality Thai Arabica.

The slow ripening of cherries under forest shade further enhances the complex flavors and overall quality of the coffee.

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WHY YOU'LL LOVE IT

This coffee offers vibrant complexity, with juicy fruit notes, a bright sweet-savoury acidity, and subtle hints of florals and vanilla.

Warming spice and cacao, layered with gentle herbal undertones, evoke impressions of mulled wine and spiced chocolate, leading to a beautifully long, lingering finish.

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HOW TO BREW

V60

20g Dose

300g Yield 

2.45 Brew time 

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THE STORY

Nawin Yaesorkoo is a third-generation coffee farmer who has become a standout figure in Thailand’s specialty coffee scene.

Deeply committed to soil health and organic farming practices, Nawin produces some of the country’s finest Natural-process coffees on his farm in Northern Thailand.

Nestled under the canopy of native forest trees, his farm is home to premium Arabica varieties such as Catuai, Typica, Chiang Mai 80, and SJ133.

Producing high-quality Naturals in Thailand's humid climate is no easy feat, but Nawin has developed a mastery over the process.

At his on-site mill, he enforces rigorous drying and fermentation protocols tailored specifically to the local environment.

This particular lot underwent Anaerobic Natural processing: freshly harvested cherries were first floated to remove defects, then washed in cool spring water before being sealed in oxygen-free tanks for five days of controlled fermentation. The cherries were then slowly dried on raised beds to ensure clarity and consistency.

Thailand is rapidly gaining recognition as an emerging origin for specialty coffee, and Northern Thailand stands at the heart of this movement.

Once dominated by opium cultivation, the region saw a major transformation in the 1970s through royal coffee initiatives designed to offer sustainable, alternative livelihoods.

Today, this legacy thrives—bolstered by growing local demand for high-quality micro-lots and government policies that favor domestic coffee production.

A unique aspect of Thailand’s coffee industry is its strong internal market. Unlike many producing countries, the specialty coffee scene here is vibrant and located just hours away from the growing regions.

This proximity fosters deep collaboration between growers, roasters, and baristas, leading to continuous innovation and quality improvement.

Thai coffee remains a rarity on the global market, with less than 5% of the annual crop exported.

Since 2020, we’ve been proud to showcase select Thai micro-lots in Australia, offering a rare taste of one of the world’s most exciting and dynamic coffee origins.