This coffee is sourced from Doi Chang village in the Mae Suai district of Chiang Rai, Thailand, grown at an altitude of 1,350 to 1,400 meters. It is a honey-processed coffee that undergoes a multi-stage fermentation process, including an initial anaerobic fermentation and a final stage to reach a specific pH level. The resulting cup offers a light roast profile with distinct flavor notes of longan, chrysanthemum, pineapple, and honey.
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.
