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 were picked and cleaned before being partially dried on raised beds for 2 hours. The cherries were then placed in tanks to ferment with yeast for 3 days. After fermentation was complete, the coffee cherries were pulped and partially washed, then dried under shade for 5 days before being transferred to a Low Temperature Low Humidity drying room, which uses air dehumidification to dry the coffee instead of sun drying or using heat, for 10 days to reduce the moisture content.

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