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, located in Thailand’s Chiang Mai province, is the country’s oldest coffee-growing region. In the late 1970s, the first coffee trees planted through the Thai King’s opium replacement program were tested here. Unlike many other regions, these original trees were never replaced with higher-yielding cultivars, allowing heirloom varieties, especially Typica, to remain common on older farms. Many of these trees are now 30–40 years old, making them older than the farmers who care for them. By supporting these coffees, we hope to show farmers that there is a market willing to pay a premium for heirloom cultivars and help offset their naturally lower yields. Today, Typica has become increasingly rare. This experimental lot comes from Doi Saket and was produced by Beanspire, a young couple who left their white-collar careers in the city to return to their family’s coffee farm.

Variety: Typica
Producer/Farm: Beanspire
Process: Washed
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.