This coffee is produced by Ayo and Mika in the Baanmai village near Pang Khon, Chiang Rai, Thailand, at an altitude of 1,350 meters. It is a Catuai variety processed using the White Honey method, where the coffee cherries are fermented before being pulped and dried with the mucilage intact. This process results in a clean cup with a flavor profile featuring notes of watermelon, milk jujube, pomelo, and honey. It is a light roast coffee.
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.
