The Processor
Sanchai began processing coffee 6 years ago to enhance the Thai coffee industry's supply chain, stemming from customer demands for higher-quality coffee and the ability of farmers to supply them. This inspired Sanchai to cultivate high-quality, locally sourced Thai coffee beans, a pursuit he thoroughly enjoys and continues to learn from. Beyond coffee processing, Sanchai is dedicated to creating a greener environment for Wat Chan Village by discouraging the use of chemical fertilizers and planting new coffee varietals such as Java, Gesha, and Mokka.

The Process
The coffee cherries are picked and cleaned before being dried on raised beds. The next day, the cherries are put into the tank to ferment for 3 days with yeast and nutrients. After fermentation was complete, P' Sanchai pulped the coffee and returned it to the tank to ferment with mosto (the coffee cherry juice from the previous fermentation). Once fermentation is complete, the cherries are partially washed and dried in an enclosed dehumidified room for 10 days to reduce the moisture content. This double fermentation amplifies the fruity flavors in the final cup.

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