The farmers
Nawin and Tina are third-generation coffee farmers who run a processing mill, a roastery, and a cafe in Mae Suay, Chiang Rai. We find their willingness to learn and dedication to building a better reputation for coffee from this region truly inspiring. 

The coffee cherries come from Nawin and Tina's network of farmers in the Mae Suay area, consisting of around 20 farms situated at altitudes ranging from 1,100 to 1,400 meters above sea level. Most coffee trees are grown under partial shade, which helps mitigate temperature fluctuations between day and night and results in healthier plants. Nawin and Tina also encourage the farmers they work with to use natural insect traps as an alternative to harmful insecticides. 

The process
Nawin and Tina's coffee is processed using the honey method. This process begins by picking, cleaning, and floating coffee cherries to remove any underripe or defective ones. Next, the coffee cherries are pulped and fermented in a tank for 5 hours to enhance their flavor complexity. After fermentation, the pulped coffee is transferred to a raised bed for drying. To protect the coffee from excessive heat during the drying phase, Nawin and Tina will cover the raised bed with shade if necessary. The coffee typically dries within 20-25 days.

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