The Producer
P' Sopa started working in the coffee industry because of her love for nature and a desire to contribute to its preservation. She witnessed the changes and destruction of natural vegetation when the locals of Omkoi Village stopped producing opium and turned to clear forest grounds to farm more vegetables. So she persuaded more and more farmers to start growing coffee trees instead because they can coexist in the forest harmoniously with other native floras, eliminating the need for further deforestation.

Her coffee was awarded the top prize by the Specialty Coffee Association of Thailand (SCATH) in 2015 and 2022, and it has consistently been ranked in the top five in the competition since then.

The Process
The coffee cherries are picked and then pulped the following day. This delayed pulping method increases sweetness. After pulping, the cherries are immediately fermented in water. After 24 hours of fermentation, they are washed and dried on a raised bed in the shade for 10-14 days. The fully-washed process gives this coffee its brightness and beautiful fruity notes of yellow fruits and lemon with cranberry-like acidity.

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