EXPLORE THAI COFFEE ORIGINS
DOI MONLAN
Chiang MAI
Village: Doi Monlan / District: Phroa / Province: Chiang Mai / Thailand
Doi Monlan is a highland coffee-growing region where Arabica cultivation is closely connected to the surrounding forests and local farming communities. At elevations of approximately 1,200–1,500 metres, coffee grows beneath the shade of native forest trees and other crops, benefiting from the region's cool mountain climate and natural growing environment. This approach to cultivation supports healthy coffee trees while encouraging a balance between agriculture and forest conservation.
Coffee farming in Doi Monlan is also an important part of local livelihoods, particularly among Akha farming communities. Through careful cultivation, harvesting, and processing, producers continue to develop the quality and distinctive character of coffees grown in this region.
More than a coffee-growing origin, Doi Monlan reflects the relationship between people, land, and coffee — where thoughtful farming practices and community knowledge contribute to the future of Thai specialty coffee.
producer
Wit Surasak
Wit Surasak is a dedicated specialty coffee producer from the Akha Hill Tribe who cultivates high-quality shade-grown coffee on the mountains of Doi Mon Lan in Chiang Mai, Northern Thailand. He works with a community initiative farm project focused on sustainable agroforestry and supporting local tribal farmers and their families.
CULTIVARS
Catimor
Altitude
1,300 - 1,600 AMSL
harvest period
December - February
processing
Catimor semi-washed
This shade-grown, semi-washed Catimor offers rich, earthy notes balanced by a clean, vibrant acidity and a smooth, well-rounded finish.
cultivars
Catimor
TYPICAL CUPPING NOTES
Caramel · Dark Chocolate · Citrus · Brown Sugar
catimor natural
Through natural processing, this coffee develops a distinctive and complex flavour profile that highlights its inherent sweetness and fruit-forward character. Delicate floral aromas are complemented by vibrant tropical fruit notes and a smooth, lingering caramel sweetness.
cultivars
Catimor
TYPICAL CUPPING NOTES
Floral · Tropical Fruit · Ripe Berry · Brown Sugar
catimor honey
Ripe coffee cherries are carefully spread across raised drying beds and left to dry naturally under the sun. They are turned by hand every 2–3 hours during daylight to ensure even drying. This process takes approximately 3–4 weeks, until the cherries reach their target moisture content.
The resulting cup offers delicate floral aromas, complemented by caramel sweetness and subtle fruity undertones.
cultivars
Catimor
TYPICAL CUPPING NOTES
Caramel · Tropical Fruit · Honey · Brown Sugar