Regional Coffee
Our Regional Coffees represent what we believe to be great expressions of the qualities and flavours associated with the Single Origin Coffee's local growing environment, the processing methods used and the commitment to quality of our producing partners.
Regional Coffee
Ton Nam, Thailand
Brown Sugar | Stonefruit | Berry
This coffee comes from a farm on Doi Pangkhon mountain in an area known as "Ton Nam," meaning "headwater." It’s one of the highest elevation farms in the region, run by 38-year-old Inthirit “Kon Pangkhon” Wuiyaku, the village head of Doi Pangkhon. His practices nurture the soil and trees without chemical intervention, allowing the cherries to develop qualities characteristic of the land.
Regional Coffee
Nano Chala, Ethiopia
Black Tea | Lime | Citrus
The Nano Chala washing station has transformed from a modest operation into a key player in the coffee world. Established in 2015 in the Oromia region by the Katamuduga Union—committed to uplifting local farmers—the station embodies community and sustainability, growing alongside the land and its people.
UnCommon Coffee
Our UnCommon Coffees take things a step further, exploring unique varietals, experimental processing methods and high scoring micro-lot coffees with the aim of introducing new ways of experiencing coffee and satisfying the adventurous among us.
UnCommon Coffee
Huai Chomphu, Thailand
Stewed Fruit | Hawflake Sweet | Brown Sugar
The varietals grown in Huai Chomphu are as interesting as the process. A mix of Typica, Catuai, Chiang Mai, and SJ133 varietals are cultivated here. This combination of varietals and the unique processing methods gives the coffee from Huai Chomphu its distinctive flavour—one that carries the legacy of the land and its people.
UnCommon Coffee
Mae Chedi, Thailand
Loquat Pear | Lychee | Stewed Fruit
The Chiang Mai variety in this lot is a local hybrid—a cross between SL28, Caturra, and Hibrido de Timor. In the region, tea has long been fermented anaerobically, a method that limits oxygen exposure to enhance flavour through natural microbial processes. Drawing from this tradition, Mae Chedi farmers apply a similar approach to coffee processing.
