Meet the Coffees: Our Thailand Lineup
If you've spent any time in the specialty coffee world, you know that a bag of beans is never just a bag of beans — it's a farm, a producer, a process, and a story about how a cherry became a cup. This month we're spotlighting three coffees straight from Thailand, sourced through our work with the Q Project Thailand, a multi-year collaboration between policymakers, traders, educators, roasters, and — most importantly — the farmers themselves.
Thailand is still a rare origin on U.S. shelves, which makes this lineup a genuine chance to taste a part of the coffee world most drinkers haven't explored yet. Each coffee here is tied to a real producer and given an "archetype" that captures something about how it was grown, processed, or tastes. Here’s the coffees and at the end a link to buy them in a bundle.
The Professor — Washed Arabica, Doi Saket ($18)
The Professor — Washed Arabica, Doi Saket ($18)
The Professor archtype is used to represent coffee that has been meticulously grown and processed to represent the bean, itself, more than processing and fermentation. This coffee was grown and processed at Phupha Coffee Estate in Ban Mae Ton Luang, Chiang Mai (also on Facebook), by Kantima Tadplevthong ("Ann"), this light-medium roast is all about precision. The cherries are hand-sorted for ripeness, washed, and fermented in barrels for roughly 72 hours using clean spring water, then dried on African-style raised beds with careful moisture monitoring throughout. The result is a clean, sweet, and balanced cup with notes of honeycrisp apple, cream soda, and almond — the kind of meticulous process that earns the "Professor" name.
We’ve had the good fortune to visit Phupha a couple times while trialing an Origin Trip to Thailand. If you are interested in visiting, send us a message.
The Adventurer — Natural/Anaerobic Arabica, Chiang Mai ($18)
Sourced from the well-regarded Yosniyom Coffee Farm in Mae Daet Noi, Chiang Mai, and produced by Nathagrid Somboonkhamchoo ("Yos"), this medium roast leans into the fruit-forward, experimental side of Thai coffee. Expect sangria, passionfruit, and plum in the cup — a bold, juicy profile that rewards drinkers looking to step outside their usual routine.
he Businessman — Robusta, Tak Province ($18)
The Businessman — Robusta, Tak Province ($18)
Grown near sea level in Phop Phra, southern Thailand, by producer Athit Sengtow ("Meng"), this medium-dark roast makes the case for robusta as a serious specialty coffee — not just a commercial filler bean. It's a dense, hard-working bean that yields a bold cup with dark chocolate, raisin, walnut, and clove notes, plus a fruity-sweet undercurrent beneath the richness. With roughly double the caffeine of arabica, it's the pick for anyone who needs a serious jolt alongside serious flavor.
Why This Matters
Every one of these coffees represents more than a flavor profile — it's the product of years of our work in Thailand and many more years of work from these farmers who love what they do and do what they love.
Ready to explore? Grab a single bag to find your favorite archetype, or, if you can't decide, pick up the Thailand Box Set ($45) — it bundles all three coffees above (the Professor, the Adventurer, and the Businessman) into one collection, so you can taste the full range in one go, for a discount.
