The processor
Sanchai started processing coffee six years ago to improve the Thai coffee industry's supply chain. He'd heard that there was a demand from customers for higher-quality coffee, along with the ability for farmers to supply them. This inspired P' Sanchai to create high-quality and locally sourced Thai coffee beans, which he thoroughly enjoys doing and is always learning from. Besides processing coffee, Sanchai is working towards creating a greener environment for Pangkhon Village by discouraging the use of chemical fertilizers and planting trees such as avocados and cherry blossoms.

The process
When Sanchai receives coffee cherries from the farmers, he immediately cleans and bags them for fermentation without oxygen for 3 days. He then transfers the fermented coffee to a raised bed to dry for 15 days. Then he separates half of the coffee into the fermentation tank and ferments them for 7 days while the other half continues to dry on the bed. Once the secondary fermentation is done, Sanchai dries this coffee for another 10 days and blends the two coffees together. Blending anaerobic fermentation coffees create delicate notes of oolong tea, macadamia, and mild funky notes in the cup.

• Every order purchased before 1pm on Monday - Friday will be delivered to your door within 2 days. 
• Every order purchased after 1pm on Friday, Saturday and Sunday will be delivered to your door within 3-4 days. 
• FREE SHIPPING for orders over 400THB.
• Please complete your payment within 2 hours, or your order will be automatically canceled.
• All orders will be delivered using SCG Express.