Eliot Delunas — managing director, Nitro Labs

“Culturally, I think it's the support of rural communities, forest preservation and other sustainability initiatives that are bringing positive attention to the industry. Geographically, it's altitude, climate and capability to cultivate the arabica species (as an alternative to robusta). And of course economically, it's the lack of a high import tax. Since Thailand is a relatively emerging coffee market, there are also various processing methods, like "honey processing," being used by some farms to improve the flavor profiles of their beans. What's not special: over roasting!”

Surapan Tanta — co-founder, Casa Lapin

“Chiang Rai has many X-factors: higher altitude, avant-garde producers, great farmers and the best terroir. That all results in great taste, balance, acidity and body that you don’t always come across.”

Eric Chan — co-owner, Sarnies

“Like many single origins, beans from Chiang Rai are unique in their own way. There are many family owned farms that grow specialty coffee. Many of these family run farms work with conservation groups to help rehabilitate the forests through sustainable practices. Such beans are grown in high quality forest coffee where there is a commitment to protecting sensitive watershed forest areas and preserving the traditional ways of life of upland farming communities. There are many grades, but the common tasting notes of coffee from Chiang Rai have a sparkling acidity with a balance of caramel and chocolate sweetness with clean nuts, as well as almond nuttiness with acceptable scores  between 80-84 points on the cupping table. The coffee is strong enough to stand on its own, but versatile and affordable for blending as well, which is great and an advantage over some other more expensive coffees. There are plenty of pricey beans that are one dimensional."

Dustin Joseph — founder, Left Hand Roasters

"Like most agriculture products the terroir [environment] plays a big part in the final coffee experience. The minerals in the soil and water, bees spreading pollen to the coffee flowers and integrated farming [tropical fruits, macadamia, cherries, tea, poppies etc.] all contribute to making northern Thai coffee unique. For example, the honey process that is a major part of our Honey x Bourbon blend has this nutty aftertaste which is partially from the macadamia trees that act as shade cover for the coffee plants."

James Bradbury — global head of culinary, The Coffee Club

Why do we choose coffee beans from Chiang Mai and Chiang Rai? It all boils down to taste. When these beans are roasted lightly to make a cold brew, they end up with a beautiful dark chocolate flavor mixed with fruity acidity, buttery mouthfeel and sweet aftertaste.  

Learn more about The Coffee Club's cold brews at the official website: thecoffeeclub.co.th

How The Coffee Club is taking the cold brew experience to another level

The Coffee Club blends Australian coffee expertise with Asian culture by sourcing local beans to create local flavors and deliver meaningful, enjoyable cups of coffee.

We carefully select our coffee blends to achieve a near-perfect combination of texture and aroma. Chiang Mai beans provide the full-bodied flavor, while Chiang Rai beans bring notes of flowers and honey.

We take 16 hours to brew the coffee to get a well-balanced taste, and we top that off by infusing our cold brew with locally-sourced fruits to deliver a one-of-a-kind Asian style cold brew you won’t find anywhere else.

Two new cold brews at The Coffee Club

Rosella Ume Cold Brew

Available now

Sparkling Sala Cold Brew

The Coffee Club Signature Cold Brew infused with Sala loi-kaew puree, mixed with sparkling water, to give you refreshing sweet & sour flavor.

Available now

The existing Cold Brew Series from The Coffee Club includes flavors like hazelnut milk, orange tonic, yuzu lemon and regular black coffee.

Learn more about The Coffee Club's cold brews at the official website: thecoffeeclub.co.th