Thailand: Aoy & Nui

Origin

• 🇹🇭 Thailand

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Bright
  30
• Comforting
  25
• Sweet
  25
• Clean
  20

Thailand: Aoy & Nui, TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. An initial pop of red cherry candy gives way to a soft but deep hit of fresh banana . On the aftertaste that banana continues, with a light vanilla cream joining it for a rich and indulgent cup. This is our latest lot from Aoy & Nui Jaisooksern, and it's one we're really excited to share with you. The very first coffees we sourced from Thailand came from Doi Pangkhon and Doi Saket, and they quickly because big favourites. It took us a year to discover Aoy and Nui: an accountant and an engineer who left their city careers behind to take over the family coffee farm and raise their young daughter up in the hills. That might not sound remarkable. But it is. Across most of the coffee-growing world, younger generations are drifting from the land to the cities, and the people still farming coffee are getting older with every harvest. For coffee to have any kind of future, the countryside has to offer young people a life worth choosing. Aoy and Nui are living proof that it can. That's exactly why we keep coming back to them. You can follow along on their farm's Instagram, @jaisooksernfarm Their land sits in Doi Saket, in Chiang Mai province, the oldest coffee-growing area in Thailand and one of the first places the late King Bhumibol Adulyadej's opium-replacement programme planted Arabica back in the 1970s. Because those original trees were never torn out and swapped for higher-yielding hybrids, heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Typica still grows here in abundance, much of it on trees aged 30 to 40 years. Older, in many cases, than the farmers tending them. Typica is the grandparent of cultivated Arabica, prized for a clean, sweet, elegant cup, but it's become genuinely rare. It yields little and offers next to no resistance to leaf rust, so most farmers replaced it long ago. If you fancy going down the rabbit hole, we've written a whole piece on the Typica varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. here . Then there's the altitude, which is sneakier than it looks. The farm sits betwee