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!

Doi Saket is the oldest coffee growing area in Thailand, located in Chiang Mai province. Back in the late 1970’s, the first trees that were part of the opium replacement program of the Thai King were tested here, and have never been replaced by higher-yield cultivars like in many other regions. As a result, heirloom varietals, particularly Typica, are still commonplace in many old farms. The coffee trees are 30-40 years old, older than the farmers! We want to demonstrate to the farmers that there are people who appreciate and are willing to pay more for the heirloom cultivar to compensate for the lower yield. Typica is now rare. This is an experimental lot from Doi Saket in Chiang Mai. A young couple quit their white-collar jobs to come back to their parents' coffee farm only 5 years ago. Nui is 34 and is an engineer by training, while Aoy is 32 and is an accountant by training.

Variety: Typica
Producer/Farm: Nui & Aoy x Beanspire
Process: Honey
Region: Chiang Mai
Altitude: 1,400 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.