Thailand Chiang Rai

Beanspire has faced significant challenges from the beginning, yet they continue to produce outstanding coffee. This Thailand-based collective works closely with farmers, helping them access international specialty markets and gain the recognition they deserve.

Huai Mae Liam, a coffee-producing village, has long seen its coffee marketed under the names of more well-known regions like Doi Chang and Doi Pangkhon. By highlighting the work of Huai Mae Liam’s farmers, we aim to give them the identity and acknowledgment they’ve earned. This particular lot comes from the farm of Asor Merlaeku, a skilled and innovative 39-year-old farmer.

Last season, we experimented with the white honey process on Asor’s farm, and this year, we successfully replicated it on a slightly larger scale. The coffee undergoes partial fermentation, meaning it is intentionally removed from the fermentation tank before the process is fully complete. This leaves some mucilage on the parchment, creating a flavor profile that blends the brightness of washed coffee with the smoothness and sweetness of honey-processed coffee.

Processing Method:
This white honey coffee is carefully processed to enhance its unique characteristics. The partial fermentation technique preserves its lively brightness while adding sweetness and a smooth mouthfeel.

Green Coffee Preparation:
The green coffee undergoes meticulous preparation, passing through a destoner, huller, size grader, and density table multiple times, followed by thorough hand-sorting. To ensure freshness during shipping, the coffee is packed in triple-layered bags: an outer cotton bag, a middle layer of High-Density Polyethylene (HDPE), and an innermost GrainPro bag.