Thailand Mae Jan Tai

About this coffee

From our relationship with Beanspire, we are excited to offer this year’s harvest of the Mae Jan Tai washed lot. Led by Fuadi Pitsuwan and Jane Kittirattanapaiboon, Beanspire collaborates closely with the 19-member cooperative in the region of Chiang Rai.

Mae Jan Tai is an Akha hill tribe village perched at 1,350–1,500 metres above sea level in Chiang Rai Province, Northern Thailand. The ancient volcanic soils provide exceptional mineral richness ideal for high-quality Arabica. In the early 1980s, the village transitioned from opium cultivation to coffee as part of the Royal Thai Government’s crop substitution programme — championed by the late King Bhumibol Adulyadej (Rama IX). Today, each household produces several tonnes of green beans per year, collectively contributing to the village’s total of around 60 tonnes annually — a rare and traceable highland Thai single origin.

For this lot, cherries are hand-sorted before depulping, then undergo a double-staged fermentation: first a dry fermentation (without water) for 24 hours, followed by a wet fermentation for 12 hours. The beans are then fully washed and spread to dry under open sky for 15–20 days, turned regularly to ensure even drying. This two-stage process builds complexity while preserving the clean, bright character that reflects the high-altitude volcanic terroir. You can expect notes of star anise, cashew, and dates, shining especially in milk-based drinks.