All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Anaerobic Natural processing is a coffee method where whole cherries ferment in a sealed, oxygen-free environment, typically in tanks or bags. This controlled fermentation enhances sweetness, complexity, and distinctive flavor notes, often producing vibrant fruit, syrupy body, and layered aromatics. In Northern Thailand—regions like Chiang Mai’s Huai Mae Liam, Doi Saket, and Chaiprakan—Arabica varieties such as Catimor, Caturra, and Bourbon are cultivated at high elevations (900–1,300 m). The cool climate, rich soil, and careful post-harvest processing allow Thai coffees to develop bright acidity, complex flavors, and a refined cup profile. In Doi Saket, processing is mainly carried out by smallholder farmers and local cooperatives, who often work with organizations like Beanspire to access international specialty markets and maintain high quality standards.

Variety: Catimor, Caturra
Process: Anaerobic Natural
Region: Doi Saket, Chiang Mai
Altitude: 900-1,300 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.