Pre-Order Deliver June 24

We’re honored to partner with Coffee Project New York on this special release, celebrating Thai coffee and the journey of Peace Sakulclanuwat, who once featured this coffee in her U.S. Brewers Cup qualifying round.

Peace has been a powerful voice in bringing Thai coffee to the global stage. Her dedication, passion, and belief in origin inspire us deeply, and we are always proud to witness her journey.

This collaboration was made possible with the support of Chi Sum Ngai and Kaleena Teoh, helping move the Asian coffee community forward together.

This release is presented as a set, with 100g roasted by Newbery Street Coffee Roasters and 100g roasted by Coffee Project New York. The intention goes beyond a collaboration. It is an exploration of how roasting shapes flavor. The same coffee is expressed through two different roasting approaches. Newbery Street uses a Loring, a convection air roaster, while Coffee Project New York uses a San Franciscan drum roaster, creating two distinct interpretations of the same origin.

In Thai, Huai Chomphu translates to “Pink Valley,” named after the cherry blossoms that bloom across the region during harvest season. The valley is home to around 500 coffee growing households, and this lot represents the collective work of these smallholder producers.

Produced by Stidkhun Wuiyaku in collaboration with Beanspire, the coffee is carefully processed. Cherries are hand sorted and floated to remove defects, then placed in double layered plastic bags for anaerobic fermentation and turned consistently over six days. After fermentation, the coffee is pulped with mucilage intact and slowly dried on raised beds for 25 days, resulting in a deeply expressive and structured cup.

Origin : Huai Chomphu, Chiang Rai, Thailand

Producer/Farm : Stidkhun Wuiyaku, Beanspire

Process : Anaerobic Black Honey

Roast Profile : Light

Varieties :  Catuai, Typica, Chiang Mai, SJ133

Altitude : 1,450 m.a.s.l.

Newbery St. Tasting Notes : Black Tea, Sugar Cane, Cacao, Strawberry, Milk Chocolate

Coffee Project Tasting Notes : Black Tea, Sweet Plum, Hojicha, Medium Acidity, Syrupy Finish.

Size : 100g Newbery St. / 100g Coffee Project

Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston

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Coffee: 15g

Grind Size: Medium

Brewer: OREA V3 MKII with Kalita Wave 185

Water: 92'C (Boston tap water with ZEROWATER: TDS 000)

Ending Time: ~1:50

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