Mae Chedi is a region long defined by tea. While coffee has been part of farmers’ livelihoods for decades, it has traditionally played a smaller role alongside established tea cultivation. In recent years, a younger generation of producers has begun to revisit coffee with greater focus, bringing new attention to processing and quality.
This lot reflects that shift. Produced by a cooperative of 19 households, each farmer processes their own cherries using an anaerobic natural method. The approach draws from the region’s familiarity with tea fermentation, with extended, controlled fermentations shaping the structure and character of the cup. Each batch is assessed individually before being brought together, forming a single, composed profile.
In the cup, red fruits lead with clarity. Cranberry jam and raspberry are supported by a gentle hibiscus-like floral lift. The acidity is juicy and rounded, reminiscent of hawthorn, while the texture remains smooth and settled. As it cools, the finish softens into a tea-like character, lightly tart with a lingering sweetness.
We selected this coffee for a second year, drawn to the steady progression we’ve been seeing from Thailand. This lot stood out again for its definition and its sense of direction.
Recommended to rest beans for 7-10 days from roast date before consuming.
