The processor
Beanspire Coffee partners with a coffee cooperative consisting of 19 members in Mae Chedi, Chiang Rai. Although tea is the main cash crop in the area, coffee has always played a role in the farmers' livelihoods, albeit to a lesser degree. With the increasing demand for specialty coffee, the younger generation of farmers is starting to focus more on coffee production. The Cooperative has been producing coffee for three years and has just started exporting it. These skilled coffee farmers have adapted tea fermentation techniques to their coffee production process.

The Process
The coffee is harvested and cleaned on the same day. Then, it is fermented in closed HDPE bags for 9 days before being dried on raised beds. This process creates a low-oxygen environment, leading to the production of lactic acid during anaerobic fermentation. As a result, the coffee develops a fuller body, a wine-like quality, and more sweetness and complexity. This fermentation method is similar to the traditional process used for tea in the area, which also involves extended fermentation.

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