What comes to mind when you think of Thai coffee?

In Southeast Asia, countries such as Vietnam and Indonesia are well known for coffee production—but Thailand, Laos, and Myanmar are also home to growing coffee industries.

At Kurasu, we also source coffee from Thailand: “Thailand Ayo & Mika,” produced by the same people as last year’s lot.

Coffee cultivation in Thailand began relatively recently, around the 1990s, roughly 30–40 years ago. While it does not have the long history of Latin America or Africa, Thailand sits within the “coffee belt” (25°N–25°S latitude) and possesses ideal growing conditions.

Ideal conditions for Arabica:
Temperature 18–22°C / Elevation 800–2,000m / Rainfall 1,500–2,000mm

Northern Thailand (Chiang Mai, Chiang Rai):
Temperature 15–24°C / Elevation 800–1,500m / Rainfall 1,200–1,800mm

Northern Thailand offers a naturally favorable environment—mild temperatures, high altitudes, and plentiful rainfall—making it well suited for producing high-quality specialty coffee.

In this two-part article, we will introduce some of the people working behind the scenes in Thai coffee production.

In Part 1, we share an interview with Lee-san and Jenny-san of Akha Ama Coffee, an organization supporting Thai coffee producers.

In Part 2, we will feature an interview with Ayo-san and Mika-san, the producers of the coffee Kurasu purchases and showcases.

Akha Ama Coffee — Enriching Communities Through Coffee

Akha Ama Coffee was founded in 2010 by Lee-san and Jenny-san. Now celebrating its 15th anniversary, the business operates three shops in Thailand and two shops in Tokyo, marking its fifth year in Japan.

Before starting Akha Ama Coffee, Lee-san worked in regional support at a Chiang Mai-based NGO, Child’s Dream Foundation. While considering how to help local people build sustainable livelihoods, he began to feel that coffee could become a new source of hope.

“Coffee was not just a business—it was a way to address social challenges.
We wanted to create an ecosystem that cares for the environment, provides education and job opportunities for young people, and enriches the entire community.“
— Lee

Akha Ama promotes diversified agriculture, planting coffee alongside fruit trees and other crops to foster an environment where nature and people coexist.
Ayo-san and Mika-san—the producers of our current Thailand lot—are part of a younger generation raised within this approach.

We interviewed the founders, Lee-san and Jenny-san, to learn more.

(Photo: Lee-san on the left, Jenny-san on the right. At the bottom right is Moo, joining the interview remotely.)

— How long have you been working in coffee?

Lee: Since 2010—this year marks 15 years.

— What were you doing before starting your coffee journey?

Jenny: I wasn’t working at the time.
Lee: I worked for three and a half years at Child’s Dream Foundation in Chiang Mai, supporting people facing challenges in education and living conditions.

— Why did you choose coffee?

Lee: I was searching for opportunities to create work for myself. Back then, coffee wasn’t even considered a “profession.“
But more than anything, we wanted to clarify and address the issues in our village and our region. Coffee became a way to do that.

Rather than asking “How can we earn money?” we focused on “What positive impact can our activities have on society?“

For example, environmentally, we plant coffee trees together with fruit trees. We keep existing plants and cultivate coffee in harmony with diverse vegetation.

Economically, as coffee production began showing growth potential, young people started taking interest.
Coffee involves many roles—production, roasting, management, barista work—and can provide learning and job opportunities for the younger generation.

There are now more young people like Ayo & Mika who are taking on the challenge. They don’t see “working locally” as something negative—instead, they are creating new types of work even in mountainous villages.
If this continues, it will support communities where both young and older generations can thrive together.

We aren’t just teaching how to sell coffee.
By sharing knowledge, we hope each person can grow and build an environment that sustains their livelihood.

(Photo: Ayo-san harvesting coffee cherries)

— Who are Ayo-san and Mika-san, the producers introduced in this article?

Jenny: Ayo & Mika belong to a newer generation—both are under 30. Mika is my younger sister, and after marrying Ayo, she moved to live with his family.

Ayo’s family originally grew not only coffee but also a variety of crops, such as tomatoes.
After Ayo and Mika started their life together, we encouraged them to focus primarily on coffee, offering support in organizing their production processes and giving advice on planting and farm management.

They’re open-minded and easy to communicate with, and they quickly apply what they learn. While the previous generation prioritized other crops, that approach could have negative effects on the environment and on their health. That’s why we continued sharing knowledge about coffee and production methods.

Now that we’ve worked together for a long time, our trust has deepened.
They followed the advice we offered and gradually shifted toward coffee-focused farming. Since then, they’ve experimented with different varieties and processing methods, and within just two to three years, they have developed a clear direction of their own.

Recently, they’ve gained a strong sense of what combinations of process and variety lead to certain flavors, and they now approach production with confidence.

Lee: Many young people, especially those who are in their 20s are leaving their villages to gain experience in the city before returning home to enrich their communities.
They’re reviewing farming practices with the older generation, discussing which crops to grow and how to produce coffee.

The older generation mainly produced commercial-grade coffee and didn’t understand flavor profiles or processing deeply. 
Today’s younger generation understands specialty coffee—they know what sells and what quality is valued.

Cases like Ayo & Mika inspire other young people in their community.

(Photo: Young producers working on honey-processed coffee)

ー How Has Being Sourced by Kurasu Influenced Them?

Jenny: I’m not directly involved in processing, but I’ve seen their standards clearly rise through this experience. They’re proud that their coffee is being appreciated abroad, and that confidence is reflected in their production.

Lee: Kurasu showcasing Thai coffee has raised recognition not only for Ayo & Mika but also for other producing regions.
Producers across Thailand now know that “Kurasu works with Thai coffee,” which motivates them and gives them concrete goals.

Thai coffee may soon become part of the global mainstream.
There’s no need to feel shy about being “from Thailand”—we’re entering a time when producers can take pride in creating coffee they’re truly proud of.

— What makes Thai coffee unique?

Lee: Thailand has many varieties. Traditional ones include Catuai, Caturra, and Catimor.
Catuai and Caturra, in particular, can reach very high quality here.

Thai coffees tend to have a solid body with strong potential for acidity and sweetness.
Overall, they have great balance and structure. They extract easily and taste delicious both hot and iced.
They’re also easy to handle as green beans—suitable for both single origins and blends.

Personally, I feel the aroma and flavor notes are not overly exciting, but the structural quality of the coffee is excellent.

— What varieties and processes are popular in Thailand?

Lee: Popular varieties include Java, Typica, Bourbon, Batian, and Geisha.
Processing methods include washed, honey, and natural—there’s a lot of diversity.

— Where is Thai coffee headed?

Lee: Today’s Thai coffee is completely different from what it used to be.
Producers have gained more knowledge and can now work with confidence.

Moving forward, I think Thailand will shift from “producing a lot” to “producing small quantities of high-value coffee with care.“
Rare varieties such as Java and Bourbon—which became popular 5–10 years ago—will become even more important.

So far, the focus has been on production, but we plan to expand efforts into retail and branding as well.

— What direction will Akha Ama Coffee in Japan take?

Lee: Our shops in Japan will continue to inspire other Thai coffee companies.
We’ve operated successfully for five years, and our experience can serve as a good case study for others.

We’ve supported producers by giving them visibility and helping them build better livelihoods.
Going forward, we want our spaces to foster cross-cultural connections—not just as a “brand” but as a bridge between countries.

For example, we’re envisioning projects like origin trips where people can experience each other’s environments firsthand.

———————————

Thank you, Lee-san and Jenny-san.

You can purchase the Thailand lot from Ayo-san and Mika-san—the producers supported by Akha Ama Coffee—below.
Thai coffee is sure to attract even more attention in the years ahead. We hope you’ll take this opportunity to enjoy it.

 

In Part 2, we’ll share our interview with producers Ayo-san and Mika-san. Stay tuned!

Text: Production team, Ratchatajaroentad Ponrawit（a.k.a. Moo）