Thailand Mae Suai

Beanspire faced significant challenges from the start, yet they continue to produce exceptional coffee. This Thailand-based collective works closely with farmers to help them access international specialty markets. At Mostradarfocus, they prioritize making a meaningful impact by sourcing the highest-quality coffee available.

One of Thailand's most innovative farmers is Nawin Yaesorkoo, a 36-year-old, third-generation coffee grower. This year marks the sixth year that Beanspire has worked with him. Nawin inherited his coffee plantation from his parents and has since expanded on that legacy. His brother owns one of the largest cafes in Chiang Rai, while Nawin runs a small café in town and one of the largest mills in Mae Suai, a key coffee-growing region in Thailand. Mae Suai is home to around 500 Akha hilltribe households cultivating a mix of varieties, including Catuai, Typica, Chiang Mai, and SJ133. SJ133 is genetically identical to Costa Rica 95, while Chiang Mai is a local hybrid, a cross between SL28, Caturra, and Hibrido de Timor.

This particular coffee from Mae Suai, processed at Nawin’s mill, uses a white honey process—challenging due to Thailand’s high humidity during the harvest season. The coffee is partially fermented, meaning it’s removed from the fermentation tank before the process is complete. This leaves some mucilage on the parchment, resulting in a cup with the brightness of a washed coffee, yet the smoothness and sweetness of a honey process.

For green coffee preparation, the beans undergo a series of steps: destoning, hulling, size grading, and density sorting, followed by meticulous hand sorting for the final touch.