The processor
Sanchai started processing coffee six years ago to improve the Thai coffee industry's supply chain. Inspired by the growing demand for higher-quality coffee and the opportunity to support local farmers, he set out to create high-quality, locally sourced Thai coffee beans. His passion for coffee is evident in his dedication to quality and continuous learning. Besides processing coffee, Sanchai is working towards creating a greener environment for Pangkhon Village, planting trees such as avocados and cherry blossoms and discouraging chemical fertilizers.

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 papaya and mangosteen with prune-like acidity.

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