The Producer
Kaleb Jordan is a coffee producer and missionary born in Nan, Thailand. This self-taught coffee enthusiast learned everything he knows about coffee farming, processing, roasting, and even brewing on his own. P' Kaleb believes that coffee is a tool that can improve the livelihoods of many villagers in the area. He wants to encourage local farmers to strive for quality and excellence in their work and products, and to see coffee as more than just a source of income, but a chance to have a respectable career they can be proud of.

The Coffee
Sakiang village has grown coffee for over a decade. The Prai tribe villagers traditionally processed and sold coffee through a contract partner in Japan. As their production volume grew, they faced challenges in finding buyers. P' Kaleb began working with them to explore processing methods that yield higher quality. The goal is to help them develop the skills and confidence to independently process and market their coffee.

The Process
The processing begins by placing ripe cherries in an oxygen-free tank to create an anaerobic fermentation for 4 days. On the 5th day, the coffee is pulped and immediately dried on raised beds. On the first day of drying, the coffee is spread in a very thin layer to ensure the mucilage dries completely, preventing additional fermentation. The beans are dried for around 20 days, producing juicy and fruity notes.

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