At Newbery Street, we’ve always believed that coffee is more than just a drink—it’s about people, intention, and stories that connect us across continents. As a Thai specialty coffee roaster based in Boston, our mission is to celebrate and share the depth, diversity, and beauty of Thai coffee with the world.
That’s why we’re so honored to work with Nui and Aoy, a couple whose journey is built on care, curiosity, and a deep love for their hometown in Doi Saket, Chiang Mai.
Almost a decade ago, Nui was working as an engineer, traveling across Thailand. Aoy and Nui had known each other since their school days, and when they decided to begin their life together, they returned to Baan Pong with the dream of building something meaningful on their family’s land. That dream became coffee—not just growing it, but transforming it through thoughtful processing that reflects both nature’s rhythm and their creative spirit.
Today, Nui and Aoy are among Thailand’s most respected and innovative coffee processors. Known for their attention to detail and tireless curiosity, they’ve faced countless challenges—especially with unpredictable drying conditions. Still, they’ve never stopped experimenting. From clever airflow techniques to unique fermentation setups, they turn limitations into creativity and tradition into opportunity.
Earlier this year, I had the incredible chance to work side by side with them on a special lot—along with their daughter, Torfan, whose name means The Weaver of Dreams. I love that name, because it so beautifully reflects what both they and I are trying to do: pursue and share the beauty of Thai specialty coffee with the world.
We collaborated on this coffee just before I returned to the U.S. in January 2025. It’s part of a small-batch experimental lot we call Natural Lactic. For this process, we used homemade yogurt as a fermentation starter—adding it directly on coffee cherries and mixed them together, sealing it for a day, and then drying the coffee on raised African beds like a traditional natural. The yogurt brings in a gentle lactic acidity and a silky, layered sweetness that makes this cup truly unique.
What makes this coffee even more meaningful is that it’s a true farm-to-cup collaboration—one that captures the warmth of the family, the richness of the land, and the shared dream of making something extraordinary. Torfan was there through it all, playing between the beds, peeking into the tanks, and growing up in the rhythm of it all. It’s a career and lifestyle that lets Nui and Aoy raise their daughter close to nature, while continuing to build something lasting in their community.
Over the years, their home has become a hub for young people returning to Doi Saket—farmers, roasters, baristas—drawn back by the possibilities of coffee and the example Nui and Aoy have set. They’ve shown that it’s possible to create a life that balances creativity, sustainability, and family.
We’re incredibly proud to share this coffee with you—and even more excited to announce that we’re serving this very coffee at our café popup at Merai. Whether you’re new to Thai coffee or a long-time supporter, we hope you’ll stop by and experience the story in every cup.
