This coffee is produced by farmer Betu in Maejantai village, Chiang Rai, Thailand. Grown at an altitude of 1,300 meters, the coffee is cultivated alongside temperate fruits like peaches, plums, and cherries. This lot is processed using the washed method, where cherries are depulped, fermented, and washed before drying. The resulting cup offers a flavor profile characterized by notes of sage, pear, and stone fruit.
Lee Ayu Chuepa established Akha Ama in 2010 as a social enterprise connecting his Akha hilltribe village to the global specialty coffee market. The roastery transforms coffee from 30 local farmers using sustainable, organic practices while ensuring fair compensation that ranks among the world's highest for producers.
