Innovating at Altitude

Nawin Yaesorkoo, a 37-year-old innovative farmer, is known for his bold, risk-taking approach to coffee production. His farm, one of the highest in Thailand, is located 19 degrees north of the equator, where coffee typically struggles to thrive above 1,550 meters. Partnering with Beanspire, Nawin pushes the boundaries of flavor innovation through unique processing methods.
Hua Chang, meaning 'Elephant Head,' is the highest elevation area in Doi Chang, Thailand's largest coffee-producing region. This region benefits from a unique microclimate, with coffee trees growing under forest shade. The cool climate slows the ripening of cherries, fostering the development of complex flavors. Volcanic black soil enhances the fertility and nutrient-rich environment, supporting the production of top-quality coffee

 

CULTIVARS

Catuai, Typica, Chiang Mai

ALTITUDE

1,500 MASL

NOTABLE

The Chiang Mai varietal is a local hybrid derived from SL28, Caturra, and Híbrido de Timor. This catimor variant, similar to Colombia and Castillo varietals, has been backcrossed with SL28 to improve cup quality. It is a rust-resistant cultivar developed under the late King’s initiative to replace opium plantations in Northern Thailand’s hill tribe communities.

PROCESSING

NATURAL YEAST FERMENTATION : This coffee involves a sequential-inoculation fermentation process using two types of yeasts. The cherries were first inoculated with a yeast traditionally used for red wine and fermented in closed tanks with a one-way valve. To regulate the temperature, the tanks were partially submerged in water. After five days, additional nutrients were added to extend the fermentation, followed by the introduction of a second yeast strain typically used for white wine. The cherries were then left to ferment for another five days. This extended process enhances fruit-forward and chocolate-like flavors in the coffee. After fermentation, the cherries were laid out in a thin layer on raised bedsfor 25 days until the desired moisture level was achieved.

ANAEROBIC NATURAL : After the cherries were delivered to the mill at night, Nawin placed them in sealed tanks for five days, allowing for in-bean fermentation in an oxygen-free environment. This process enhances the complexity of the coffee. After five days, the tanks were opened, and the cherries were dried on raised beds. The drying house was designed for optimal ventilation, allowing for slow and even drying. Once dried, the cherries were delivered to our mill for hulling and sorting in preparation for export.For green coffee preparation, the beans were processed using a destoner, huller, size grader, and density table, with multiple passes through the density table, followed by hand-sorting. The coffee was shipped in triple layered packaging: an outer cotton bag, a middle layer of high-density polyethylene (HDPE), and an innermost hermetic bag.

Cupping notes

2024 HARVEST

Beanspire - Hua Chang- natural yeast fermentation

Beanspire - Hua Chang anaerobic natural

 

  • The price you pay for Ishema youth farmer group lot (washed ) p/kg. We agreed on this price directly with the farmers, disregarding the volatile US Coffee C price.

  • The farm gate price includes the payment to farmers for the coffee, wet milling, and margin.

    Hua Chang Natural Yeast Fermentation : € 11,22

  • Beanspire collaborates with producers to mill their coffee, coordinate local freight from farm to port, and manage export paperwork, marketing and sales. The price break down also includes the cost of these services along with Beanspire's profit margin.

    Hua Chang Natural Yeast Fermentation : € 2,30

  • Shipping is arranged from Lat Krabang Inland Container Depot in Thailand to Rotterdam, Netherlands, with all logistics and paperwork managed by Beanspire.

  • Average financing cost owed to (mostly social) lenders. This ensures immediate payment to the farmers when the coffee leaves the farm or port.

  • A standard TSU premium on all coffees designated exclusively to accelerate farmers’ own regenerative agriculture projects.

  • This Side Up compensation for spending time and resources importing this coffee. Our work includes year-round contact with producers, managing export, shipping, import, warehousing, grading, sampling, finding and keeping roasting partners for Nawin Yaesorku . € 1,65 is This Side Up’s Model 1 markup. For a full overview of our modular margin construction, see the Trade Models page.

PHOTO GALLERY


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