Thailand Sirinya

For over a century, farmers in Doi Chang—an upland village in Asia’s Golden Triangle—cultivated opium in its fertile mountain soil. In 1984, a government-led initiative encouraged a shift to sustainable crops, including coffee. That same year, Supon Chaosuwanvilai, founder of Sirinya Coffee, was born into a farming family in Doi Chang.

Motivated by a deep commitment to his community, many of whom are stateless and underserved, Supon studied theology before returning home in 2012. Upon rejoining his family's coffee farm, he discovered a calling in specialty coffee—from cultivation through to brewing. Today, Sirinya Coffee reflects his vision of using coffee as a tool for empowerment and economic transformation in northern Thailand’s mountain villages.

Sirinya Coffee is a family-run farm producing specialty micro-lots of Arabica. We focus on quality at every stage: only ripe cherries are hand-selected, and each lot is cupped before sale. Our processing methods include natural, honey, semi-washed, and fully washed techniques—each refined to highlight the unique character of our coffee.

We believe great coffee starts with healthy soil. Our farmers use natural fertilizers and plant-based insect repellents made from local herbs and fruits, avoiding synthetic chemicals. This approach improves cup quality while reducing costs for growers. We pay competitive prices and reinvest profits to support families and marginalized groups in our community.

This particular natural-processed lot begins with handpicked, fully ripe cherries. After floating and washing to remove defects, the cherries are fermented overnight and sun-dried on African raised beds until moisture reaches 15%, preserving acidity and complexity. They are then moved to a moisture-controlled room for slow drying to 10–12% moisture, which enhances sweetness and body—resulting in a cup that is balanced, flavorful, and expressive of its origin.