Grown high in the forests of Northern Thailand
The mountains do most of the work. We just make sure the coffee reaches you with its name intact.
Our coffee comes from the steep, shaded highlands of Chiang Rai and Chiang Mai, where small family farms grow Arabica under forest cover at altitudes most origins can only envy. We work with those farms directly, lot by lot, so what you cup is traceable all the way back to the slope it grew on.
Two provinces, one high-country origin
Most of what we ship comes off farms in Chiang Rai and Chiang Mai. They sit only a few hours apart, but the slope, soil, and shade give each a cup character of its own.
Chiang Rai
The far north, tucked against the mountains near the Myanmar and Laos borders. Cool nights and steep, forested slopes slow the cherries down, and the cup tends to run sweet and clean with milk chocolate and stone fruit. A lot of these farms sit on land the Royal Project replanted decades ago.
Chiang Mai
A deeper, more established growing culture with generations of families on the same land. The elevation spread here gives us range — from bright, floral washed lots to rounder, fruit-forward honeys — which makes Chiang Mai our workhorse origin for building consistent programs.
Why the altitude and the canopy matter
High coffee is slow coffee. Up at these elevations the temperature drops at night and the cherries take their time to ripen, which is where the sweetness and acidity in the cup come from. Push the same variety down to warmer, lower ground and it rushes, and you can taste the difference.
The forest is part of the recipe too. Most of our farms grow their coffee under a canopy of native shade trees rather than in cleared rows. That keeps the soil cooler and healthier, gives the farm somewhere for birds and insects to live, and produces a more even, layered cup. It is also the reason we chose the name we did.
- 1,000–1,600 m
- Typical farm elevation
- Shade-grown
- Under native forest canopy
- Nov–Feb
- Main harvest window
How the farm partnerships actually work
We are not a broker moving anonymous volume. We buy at the farm, come back season after season, and keep the relationship close enough that quality is a shared project rather than a spec sheet.
We buy straight from the farm
No aggregators in the middle. We know the growers by name, walk the farms, and negotiate for the lot in front of us — which is what makes farm-level traceability possible in the first place.
We come back every season
These are long relationships, not one-off spot buys. Coming back year after year lets us plan varieties and processing with a farm instead of just taking whatever the harvest produced.
Quality is paid for, not assumed
When a farm invests in careful picking and clean processing, that shows up in what we pay. It is the simplest way to keep good coffee getting better rather than sliding back to commodity habits.
We carry the export side
Grading, documentation, logistics, and getting a lot cleared and onto a container is our job, not the farmer's. They grow; we handle the paperwork and the freight so the coffee reaches you without the usual friction.
Why direct matters
A bag of coffee is only as honest as the chain behind it.
When you can name the farm, the altitude, and the hands that picked it, quality stops being a marketing word and starts being something you can verify. That is the whole point of working the way we do — and it is what lets a small origin like Thailand compete on character instead of price.
From cherry to traceable lot
Every lot moves through the same careful sequence before it earns an invoice. Here is what happens between the branch and the bag you cup.
- 01
Selective hand-picking
Cherries are picked by hand, ripe and red, over multiple passes through the same trees. On slopes this steep there is no machine shortcut, and that is a good thing for the cup.
- 02
Processing at origin
Each lot is washed, honey, or natural processed close to where it grew, matched to the character we want to bring out and the way the farm likes to work.
- 03
Slow drying on raised beds
Coffee dries on raised beds with airflow underneath, turned regularly and taken down to a stable moisture level so it holds up over a long ocean voyage.
- 04
Grading and sorting
Beans are screened for size and hand-sorted to pull defects, so what ships is clean, even, and export-grade.
- 05
Cupping and lot approval
Nothing leaves without being tasted. We cup each lot, score it, and keep the paperwork tied to the farm and processing method so the story stays attached to the coffee.
- 06
Traceable export
Approved lots are documented, packed, and shipped with full origin details — so when it lands, you know exactly what you are opening and where it came from.
Let's talk about your sourcing
Tell us what you roast and roughly how much you need. We'll send traceable, single-origin Thai green coffee that fits — with samples if you'd like to cup it first.