House coffees
Our permanent roasts. Built for everyday drinking and for espresso-with-milk, which is what most guests actually order.
Coffee
Roasted for the cup it will become.
House coffees, seasonal lots and custom blends developed around a specific menu, machine and milk.
How we think about coffee
A blend is a decision, not a description.
Before we roast anything for an account we ask what the coffee has to survive: which machine, which milk, which cup size, how many drinks in the first hour, and who is making them. A coffee that sings on a manual bar is not always the right coffee for an automatic machine at 07:30.
Seasonal lots
Smaller volumes when something worth showing arrives. Offered in the café and to partners who want a rotating guest coffee.
Custom blends
Developed for a single account, around a real menu and a real machine, then locked to a written profile so it repeats.
From ground to cup
Three places where the coffee is decided.
A cup of coffee is the sum of a hillside, a roast profile and about thirty seconds behind a machine. Get one of them wrong and the other two cannot rescue it. This is how ours is put together, and who puts it there.
01
The ground
It starts with people we know by name.
Our coffee comes from the highlands of Northern Thailand, and from growers we buy from season after season rather than lot by lot. Pe Waew and Pe Nam Dum are two of them — and there are many more in what we have come to call our coffee family.
That continuity is not sentiment. It is the only way a blend stays the same two years running. When you know whose trees a coffee came from, you know what the rain did that season, why this lot tastes brighter than the last, and whether next year's harvest is worth committing to before it is picked.
- Picked ripe — red cherry only, in repeated passes rather than one strip
- Sorted and floated the same day the cherry comes off the tree
- Processed on raised beds and in fermentation tanks, natural and honey among them
- Dried slowly under cover, turned by hand, to an even and stable moisture
- Bought back season after season from the same growers
Ripeness is judged on the branch, one pass at a time.
Red cherry, picked ripe.
Sorted and floated, then into tank.
Dried under cover, turned by hand.
The drop is a judgement call, made on the same machine every time.
02
The roast
Loring. Smokeless, and stubbornly repeatable.
Our coffee is roasted on a Loring smokeless roaster — the machine at the centre of the wider roasting operation we work within, and the reason we can promise a hotel the same profile in December that we delivered in June.
A Loring works differently from a conventional drum. A single burner heats the air and burns off the roast smoke in the same chamber, so there is no separate afterburner consuming a second stream of gas. Less fuel, far less smoke, and — the part that matters to a coffee programme — remarkably tight control over the heat the beans actually see.
Every profile is recorded and every batch is checked against it. If a roast drifts from the curve, it does not go into a bag with your name on it.
- Convection heat
- Beans are roasted by hot air rather than by contact with a hot drum wall — gentler, more even, and far less prone to scorching or tipping.
- Smoke handled at source
- One burner does both jobs: it heats the air and consumes the roast smoke. Lower fuel use and dramatically reduced emissions, without a second afterburner.
- Profiles, not guesswork
- Each coffee has a written curve — charge temperature, rate of rise, development time and drop. It is logged, repeated and audited batch by batch.
- Roasted to your schedule
- We plan roast dates against measured consumption, so what lands in your store room is what you will actually use while it is fresh.
The drop — and the four minutes of cooling that decide whether the profile holds.
03
The cup
How to pull a great espresso shot.
Everything above arrives at a portafilter, and this is where most of it is won or lost. The good news is that a great shot is not a talent. It is four numbers, written down, and the discipline to check them.
18 gDose in the basket
1:2Ratio — about 36 g out
25–30 sExtraction time
GrindThe only dial you move
Our working reference for espresso. Every coffee is then dialled in on your own machine — ratio, temperature and pressure profile adjusted to the roast in front of us.
Time it, weigh it, taste it. Then change one thing.
- 01 · Fresh, and rested
- Use coffee that has had a few days to settle after roasting, and grind it to order. Ground coffee loses its aroma in minutes, not days — grind only what you are about to pull.
- 02 · Dose by weight
- Weigh the dose rather than trusting the grinder timer. A basket that is two grams light will taste thin no matter what you do to it afterwards.
- 03 · Distribute, then tamp
- Level the bed before you tamp. Tamping fixes pressure, not unevenness — and water will always find the loose channel first.
- 04 · Clean rim, straight in
- Wipe grounds off the rim so the gasket seals, and lock the portafilter in without delay. A basket sitting in the air is a basket losing temperature.
- 05 · Watch the clock
- Aim for the shot to finish in 25–30 seconds. Too fast and it runs pale and sour — the grind is too coarse. Too slow, dark and bitter with no crema — the grind is too fine.
- 06 · Change one thing
- Adjust the grind first and only the grind. Move dose, ratio and temperature one at a time, and taste after each. Two changes at once teach you nothing.
- 07 · Keep the group warm
- Leave the portafilter locked in between drinks so it holds temperature, and flush the group before each shot to clear the old grounds.
- 08 · Write it down
- Dose, yield, time and grind setting, on a card by the machine. This is the single step that turns one barista's good shot into your café's standard.
We teach this on your machine, not ours. Recipe cards, dial-in and the daily checks are
part of every coffee programme we install — because a written standard is what survives a
change of staff. Ask about training.
In the bag
What we are pouring now.
Our current range is deliberately short. We would rather roast a few coffees properly and keep them in stock than publish a catalogue we cannot supply consistently.
- Mellow Light Roast
- A gentle, approachable light roast — the one we hand to someone who says they don't usually like coffee.
- Chiang Mai · Medium
- Northern Thai coffee, roasted medium for espresso. The backbone of our milk-based drinks.
- Custom blend development
- Developed with you, for your outlet. Profile written down, batch-tested and held steady.
Full origin, processing and tasting-note details for the current range are available on request — including sample bags for operators evaluating a switch.
The same recipe, poured the same way, every time.
Quality control
Freshness is a logistics problem before it is a taste problem.
Great beans that sit in a store room for six weeks are not great beans any more. We plan roast dates against your real consumption, so what arrives is what you use.
Roast to order
Delivery schedules planned against measured consumption rather than a standing order that no one revisits.
Written recipes
Dose, yield, time and temperature recorded per coffee and per machine — so a new starter can reproduce it.
Batch testing
Each batch checked against the profile before it leaves. If it drifts, it does not ship.
Wholesale
Beans for cafés, restaurants and hotels.
We supply roasted coffee to operators across Koh Samui, Koh Phangan and Koh Tao from our Maenam hub, across Phuket and the Andaman coast from our Phuket team, and to partners further afield through the wider roasting business.
- Whole bean, roasted to your delivery schedule
- Commercial pack formats for daily-use volumes
- Sample bags and an on-site tasting before you commit
- Recipe setup on your machine, not just a bag on the doorstep
- Pricing quoted per account against volume and format
Wholesale pricing, pack sizes and minimum orders are quoted per account — tell us your monthly volume and we will put a number in front of you.
Running a hotel or a group of outlets?
Beans are one part of it. Machines, recipes, training and service are the rest — and they are the reason a coffee program either holds or quietly falls apart.