Escape – Thaï

Thailand isn’t a country that shows up on coffee shelves often, and when it does, it tends to carry a story. This one runs deep. Grown by Phongsathorn Khunta and the Phu Chee Deun community in Chiang Rai, this is coffee cultivated inside a restored forest, where fruit trees were planted first to rebuild canopy and soil before coffee ever went in. At 1400–1600 MASL, a mix of Catuai, Caturra, Bourbon, Typica, and Java varieties grows slowly under shade, picking up density and sweetness from the environment around it. An anaerobic natural process pushes that even further, building intensity while keeping the structure intact.

In the cup, it’s vivid and unmistakable. Maraschino cherry leads, followed by cherry cola and a soft, whipped-cream texture that rounds everything out. The acidity is lively but composed, and the sweetness carries long through the finish. It feels rich, playful, and a little unexpected, the kind of profile that makes you pause mid-sip.