New

Sirinya

£15.00

£65.00

We’re lucky to have secured a limited amount of Sirinya, our first ever coffee from Thailand!

It’s been a real perception-shifter for us in terms of the potential of coffees from this origin, and has really whetted the appetite for more.

It’s juicy and tropical, with notes of guava, pomegranate and raspberry. A suitably colourful coffee to represent an origin brimming with character.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

Juicy and tropical, with notes of guava, pomegranate and raspberry.

Origin

Sirinya, Mae Suai, Chiang Rai
Country

Thailand
Altitude

1,450 MASL
Process

Anaerobic Natural
Variety

Bourbon, Caturra, Catimor
Notes

Guava, Pomegranate, Raspberry

Origin Story

Sirinya is a family run farm, roastery and coffee shop based in the mountains of Chiang Rai province in the north of Thailand, close to the border with Myanmar and Laos. The operation is led by Oil and Goh Chaosuwanwilai, who are unwaveringly committed to coffee excellence, being good stewards of the land, and supporting the local community.

Farmers have been growing coffee here for over 40 years, but by sharing their knowledge in regard to soil quality, organic farming methods and processing, Oil and Goh have helped them to increase the quality of the coffee they produce, and the prices they can command for it on the speciality market.

The ripe cherries are first floated before being hand sorted to remove defects. They then undergo anaerobic fermentation inside plastic barrels mixed with local yeast until the pH reaches 3.5-4.0. The cherries are then sun-dried on outdoor drying racks until the moisture reaches 15-20%. They are then moved to a temperature-controlled drying station where they continue to dry slowly until moisture reaches 10-12%.

Going the extra mile to improve growing conditions and processing protocol has undoubedtly paid off in the form of a truly delicious coffee. We really hope it has the same impact on you that it has had on us!