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!

Nawin Yaesorkoo stands out as one of Thailand’s most innovative farmers and coffee processors, managing coffee production at his family farm in Hua Chang and post-harvest processing at his mill in Mae Suai. Mae Suai, a significant coffee-growing area in Thailand, is home to 500 Akha hill tribe households, cultivating varieties like Catuai, Typica, Chiang Mai, and SJ133. The coffee from this region is processed using the White Honey method at Nawin’s mill.

Coffee farming is relatively new in Thailand, attracting young entrepreneurs like Nawin. The industry’s modern history began in the 1970s with a royal project to eradicate opium, introducing coffee trees to areas like Doi Saket. This initiative successfully replaced illicit crops with coffee and other cultivations, leading to thriving farms today. Varieties like Catuai, Typica, and Chiang Mai—a cross between SL-28, Caturra, and Timor hybrid—flourish in this environment.

Mae Suai White Honey coffee is sourced from Beanspire Coffee, a leading Thai exporter. Beanspire’s co-founders, Fuadi Pitsuwan and Jane Kittiratanapaiboon, are part of the young generation propelling Thailand’s coffee industry forward. Thailand’s specialty café and roaster scene thrives, with domestic consumption regularly outpacing production. Only about 5% of Thailand’s specialty coffee is exported annually, carefully selected by Beanspire to showcase Thai producers globally.

Beanspire operates an advanced mill with equipment for density sorting. Jane and Fuadi prioritize quality, ensuring uniformity through multiple sorting stages. Coffee is packed in triple-layer bags—cotton, High-Density Polyethylene (HDPE), and GrainPro—to maintain moisture content and preserve quality. We proudly partner with Beanspire to share this unique coffee lot.

Variety: Catuai, Typica, SJI33
Process: White Honey
Region: Chiang Rai
Altitude: 1,350 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.