The Processor
Beanspire has been working in Doi Pangkhon, Chiang Rai, for over nine years. Doi Pangkhon is home to 300 households.

Initially, Beanspire worked with individual households on their wet processing, purchasing parchment coffee for further processing. They later invested in a wet mill operated by the Merlaeku family, a group of five Akha brothers. This gave them greater control over quality from the cherry stage while allowing them to source cherries from beyond the family.

Over time, the mill was upgraded with a roof, new pulpers, improved workflows, an electricity generator, a cupping lab for farmers, new concrete flooring, and additional drying space in the lowlands to improve drying efficiency. Production later increased by 20%, supported by expanded drying facilities that helped mitigate the effects of heavy rains, which reduced coffee yields across Thailand.

The Process
Through the Natural with Lactic Acid Bacteria fermentation process, the coffee cherries are picked and cleaned before moved to the fermentation bag. They experimented with introducing live Lactic Acid Bacteria (Lactobacillus) into the bag. LAB breaks down lactose and other sugars, producing lactic acid, which creates a creamier, silkier mouthfeel in coffee. To achieve this, they prepared batches of yogurt to multiply LAB concentration, using 10 grams of yogurt culture for every 1 kilogram of coffee cherries. The cherries were fermented in hermatic bags for five days in a shaded, cool area, with periodic mixing and aeration to allow the LAB to work effectively. Several times during fermentation, we turned the bags to ensure proper mixing, enhancing the consistency of the coffee. After fermentation, the coffee is transferred to raised beds and dried for 25 days.

• Free delivery on orders over 400 THB.
• Please complete payment within 2 hours to keep your order active.
• All orders are delivered via DHL.