Thailand Yellow Bourbon

From the outset, it’s clear that Beanspire faced an uphill battle—something they themselves acknowledge. Despite the challenges, they continue to produce exceptional coffee. Beanspire is a Thai-focused collective that works closely with farmers to develop their craft and facilitate access to international specialty markets.

Doi Saket, located in Chiang Mai province, is Thailand’s oldest coffee-growing region. In the late 1970s, Arabica trees were first introduced here as part of the Thai King’s opium replacement program. Unlike many other regions that have shifted to higher-yield cultivars, Doi Saket retains its heirloom varieties, particularly Typica. Some of these Typica trees, along with a small number of rare Yellow Bourbon trees, are over 30 years old. These Yellow Bourbon trees produce a distinctive yellow cherry during harvest. By showcasing this lot, Beanspire aims to demonstrate to farmers that heirloom cultivars, despite their lower yield, are highly valued and can command premium prices.

This experimental lot from Doi Saket was made possible through a collaboration with Nui Intakad and Aoy Jaisooksern, a young couple who returned to their family’s coffee farm eight years ago after leaving their city careers—Nui as an engineer and Aoy as an accountant. Together with Beanspire, they sought to create a coffee that is both playful and complex.

Thai anaerobic naturals are among the rarest coffees from Thailand. The process behind this lot was especially meticulous. To ensure quality, the lot was produced late in the harvest season when weather conditions were more stable. Ripe cherries were carefully picked in the morning and processed immediately to avoid unintended fermentation. Only fully ripe cherries were hand-sorted, and defective ones were floated out. The cherries were then placed in sealed tanks under anaerobic conditions before being dried on raised beds. To maintain consistency, the cherries were spread in a single layer to minimize contact and ensure even drying. The process took place in a controlled greenhouse environment over three weeks, during which defective cherries were continually removed until the moisture content reached 10%.

The conversion rate from cherry to green bean was notably low for this lot—just 5% (1:0.05), compared to the typical 15% (1:0.15). This was due to the rigorous selection process that eliminated a significant amount of less-than-perfect cherries.

For green bean preparation, the coffee underwent multiple steps: destoning, hulling, size grading, density sorting (repeated several times), and hand-sorting. The beans were shipped in triple-layered packaging to ensure quality: an outer cotton bag, a middle layer of High-Density Polyethylene (HDPE), and an innermost GrainPro layer.

Every bag begins with a fresh roast, never warehouse stock. We roast coffee in small batches and ship it shortly after, sealing in the vibrant aroma and flavor so it reaches you at its peak. From roast to doorstep, we make sure your coffee’s journey is as short and as fresh as possible.

We aim to process orders within 1–2 business days, though in some cases it may take up to 3–5 business days.

Most orders are then shipped via USPS Priority Mail or USPS First Class/Ground (Local Zones), with an estimated transit time of 1–3 business days from the shipment date. Other carriers may be used at our discretion.

Once your order ships, you’ll receive a tracking number to follow your package every step of the way.

Exceptions may include:

• Peak seasons (such as holidays)
• Special release coffees with limited roast schedules