How did you get into doing this?
We’ve been learning about coffee for years. We met a small community of coffee lovers—from farmers to roastmasters—who are happy to work independently and on a smaller scale, and we learned a lot from them. Coffee connects us to others.

How is Thai coffee doing?
There is both good and bad quality Thai coffee. Even though farmers have been growing beans for more than ten years, there are very few who really want to improve their quality. They’re uninformed. But some roasting companies are starting to form direct relationships with the farmers or even buying farmland, as customers are beginning to care more about the quality of the beans. In some places like Chiang Rai, we’re seeing locals who really understand that this crop can be grown very naturally, unlike others.

What do you think of the baristas in Thailand?
Some baristas are starting to take their jobs more seriously. They’re not just staff, but more akin to a chef, who creates a dish from different ingredients.

Any advice for those who want to open a café?
Be crazy for coffee. Go all out. After a while, all those cafés that don’t put in the extra effort will simply fade away. It’s not easy, but do it with passion and you don’t need to worry too much about location. You’ll find the right one someday.

How should people select their beans?
See the color of the roasted ones. The most important part is the roast date. If you open the bag, it’s going to stay OK for about a month.