Whole bean- Dark Roast

Our journey starts high in the misty mountains of Northern Thailand, where fertile volcanic soil and crisp mountain air create the perfect cradle for coffee cultivation. At altitudes of more than 2,000 meters, the cherries ripen slowly under the gentle sun, allowing them to absorb every nuance of the land and climate. This unhurried growth produces beans with layered flavors, a natural sweetness, and a complexity that can’t be replicated in lower elevations. Every harvest reflects not just the soil, but the care and patience of the people who live here — offering a cup that is both vibrant and unmistakably tied to its origin.

Each bean passes through countless caring hands before it reaches yours. Farmers sort and wash the cherries with patience, using methods honed through years of dedication. The beans are laid out to dry under the sun, turned frequently to ensure evenness and prevent flaws, until they reach the perfect balance of moisture and character. Roasters then bring their craft to life, coaxing out the hidden flavors — from floral aromas to deep chocolate notes. The process is as much art as it is science, shaped by the pride and passion of people who see coffee not as a commodity, but as a legacy.