One bean at a time

For more than 100 years, farmers grew opium in the rich soil of Doi Chang, a village nestled in the border hills of Asia's Golden Triangle. In 1984, the local government trained them to grow coffee instead. That same year, Supon, the founder of Sirinya Coffee was born.

As a young man, Supon left Doi Chang to study theology. He wanted to learn how to help the villagers — including his own family — who are stateless refugees and lack access to basic resources. He returned in 2012 to work on his family's coffee farm and discovered a love for the process, from plant to brew. He also discovered that he could help his fellow villagers by teaching them to produce specialty coffee. Supon has a heart to use business as a tool for redemption in the mountain villages surrounding his home. Today, Sirinya Coffee is a joint collaborative effort between Supon and his wife, Kittiya, remain committed to improving lives, one cup at a time.

CULTIVARS:

Bourbon, Caturra, Catimor

ALTITUDE:

1400-1500 meters above sea level.

PROCESSING:

Natural: cherries were floated and laid on bamboo raised beds in a one-inch layer. Under-ripe and fermented cherries throughout the drying process were sorted, and the cherries were raked multiple times each day. After the cherries were dried, they're bagged to cure for two months before milling at Beanspires’ dry mill.

NOTABLE:

Sirinya's micro lots ensure the highest quality Arabica coffee. At Beanspire, they use four processes on their coffee cherries: natural, honey, semi-wash, and wash. They only buy only ripe cherries and practice cupping on every lot of coffee before selling it. Farmers use natural fertilizers and insecticides made from local herbs and fruits. This cuts costs for the farmers, and increases quality. Farmers are paid competitive prices and the profits support families and marginalized people in the community.

TASTIFY™ CUPPING NOTES :