FLAVOUR PROFILE
Purple Grape, Cherry Blossom, Milk Chocolate
REGION
Chiang Rai, Northern Thailand
PARTNERSHIP
Since 2024
ELEVATION
1400-1500m
PROCESS
Natural
VARIETY
Bourbon, Caturra, Catimor
THAILAND - SIRINYA
FILTER ROAST
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A BIT ABOUT THIS COFFEE
This stellar Natural comes from Supon Chaosuwanvilai. Returning to his family’s farm in Chiang Rai, Northern Thailand in 2012, Supon discovered a passion for coffee cultivation and processing. Seeing the region’s potential for exceptional coffees and driven by a desire to create better opportunities for local farmers in his community, he founded Sirinya Coffee. His vision has seen Sirinya Coffee featured not only by some of the best roasters in Thailand, but also internationally.
This was one of our standout Naturals from Thailand’s 2025 harvest. Enjoy.
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WHY YOU'LL LOVE IT
A beautifully profiled natural with notes of purple and red fruits, like grape and apple, delicate florals, and a sweet, velvety milk chocolate base. Clean, balanced, and effortlessly delicious in the cup.
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HOW TO BREW
Recipe:
Dose: 20g
Yield: 300g
Time: 2:45-3:00 Mins
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THE STORY
For over 100 years, farmers in Doi Chang—a village nestled in the border hills of Asia’s Golden Triangle—cultivated opium in its fertile soil. In 1984, a government initiative introduced coffee as an alternative crop. That same year, Supon Chaosuwanvilai, founder of Sirinya Coffee, was born.
Sirinya Coffee is a family-run specialty coffee producer focused on exceptional Arabica micro-lots. Supon works with four processing methods—natural, honey, semi-washed, and fully washed—and continually refines his approach. Only fully ripe cherries are selected, and every lot is cupped before release.
His core philosophy is that great coffee begins with healthy soil. Sirinya uses natural fertilisers and insecticides made from local herbs and fruits, reducing reliance on chemicals while supporting both quality and sustainability. Profits are consistently reinvested to support farming families and marginalised communities.
This natural-processed coffee begins with the selection of fully ripe cherries, which are then floated to remove defects and fermented overnight. The coffee is dried on raised beds under the sun to around 15% moisture, helping preserve acidity and enhance complexity. It then moves to a temperature- and humidity-controlled drying room for slow finishing until reaching 10–12% moisture, building sweetness and body for a balanced, layered cup.
