Thai coffee is back at the bar!
We’ve been planning something special since last year, and we’re excited to finally share it with you.
We collaborated with our favorite Thai artist, Koysun, who created the artwork for this release. He also put in countless hours helping us package every coffee tin and coordinate logistics.
We loved every part of this process, and we’re so happy to finally bring it all together.
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About the coffee:
Yosniyom Coffee Farm
Mae Daet Noi, Thailand
Varieties: Typica & Catimor
Process: Natural Carbonic Maceration -
The process:
Ripe coffee cherries are hand-picked, sorted, and float-tested before undergoing 64 hours of carbonic maceration in CO₂-filled tanks. Originally developed in winemaking, this technique encourages intracellular fermentation, resulting in a fuller body and more intense fruit flavors.
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Lastly:
The cherries undergo a carefully controlled, multi-stage drying process, including sun-drying, a resting period in bags, and shade-drying. Afterward, they rest for two months to further develop their sweetness and aftertaste before being hulled and manually sorted.
We can't wait for you to try it!