The specialty coffee for August 2025 is: Thailand Wiang Pa Pao
As a process designer, dry miller, and exporter of this coffee, Jane Kittirattanapaiboon has been working in the Doi Panghkon area for ten years. This area is located in Chiang Rai and is home to 300 households, each of which typically produces 1–2 tons of parchment coffee per season. Unlike many other origin areas, where coffee farms are remote and difficult to access, coffee farms in Thailand are very accessible.
The coffee industry in Thailand began as part of an opium eradication project initiated by the late King of Thailand. Compared to Myanmar and Laos, Thailand has been much more successful in this transition. In Chiang Mai and Chiang Rai, the country's two largest coffee-producing provinces, farms can be reached within 45 minutes of the airport. The country has a well-functioning coffee infrastructure, and many farmers' children are returning to take over the family farms.
Jane sources parchment coffees from two regions in Doi Panghkon to create the Wiang Pa Pao Fully Washed and Kenya style washed coffees. Both coffees are the result of a female-led effort to showcase Thailand's potential as an emerging specialty coffee origin. Jane oversees the entire process—from wet processing to cupping—and sources the parchment from a nearby wet mill, close to Beanspire's dry mill.
Thailand has a thriving local specialty coffee culture, ensuring that farmers receive fair and sustainable prices. Every cup of this coffee contributes to both economic stability and environmental conservation.
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Aroma |
Body |
Acidity |
Aftertaste |
| Shades of caramel sweetness | Full body | Lemon-like acidity | Clean and refined flavour |
