Sirinya
Anaerobic honey
Light roast

Flavours: Asian pear, dry plum, floral
Terroir: Mae Suai, Chiang Rai, Thailand
Producer: Oil and Goh Chaosuwanwilai, SIRINYA farm
Variety: Bourbon, Caturra, Catimor
Altitude: 1450 m
Process: Ripasso* – Anaerobic honey
Harvest: 2023
Roast: Light

Net weight: 220g
100% arabica

Nestled amid the scenic Chiang Rai mountains, Sirinya Coffee, guided by Oil and Goh Chaosuwanwilai, is a family-operated hub encompassing a specialty coffee farm, roastery, and coffee shop. Rooted in a deep commitment to Doi Chang communities and sustainable land stewardship, Sirinya consistently pursues excellence in every facet of coffee production. This journey commenced with a shift from opium cultivation, prevalent for over a century, prompted by governmental and NGO encouragement to embrace coffee farming—a transition that positioned Thailand as a successful alternative development model.
With a successful legacy of over four decades in coffee cultivation, Goh and Oil impart their wisdom across all facets of specialty coffee production. Starting from soil quality and embracing organic farming methods to the final processing stages, their comprehensive approach transforms good coffee into specialty grade. This collaborative effort not only uplifts the quality of the farmers’ coffee but also enables them to command higher prices and gain entry into new markets. Beyond a mere business venture, Sirinya Coffee stands as a symbol of sustainable, community-driven coffee production, seamlessly intertwining tradition, innovation, and excellence.

After floated, cherries undergo anaerobic fermentation in local yeast-infused plastic barrels, ensuring a controlled pH of 3.5-4.0 to manage microbial levels. They then are red honey pulping and sun-dry on outdoor racks until reaching 15-20% moisture, followed by a meticulous, slow dry in a temperature-controlled station until moisture hits 10-12%. This process guarantees the cherries’ transformation into a refined and high-quality product.

*The term “RIPASSO” comes from Italian and means “to go over” or “to revise.” It refers to a winemaking technique, “ripasso,” which involves a second fermentation on the grape skins after the initial fermentation.

Minimum 10 days resting period after roasting date.