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Evan collaborated with Newbery Street (Boston, MA) and Enjoy Coffee Roasters (Providence, RI) to roast and present this special coffee – it’s a celebration of the shared stories we all partake in and how fostering community can bring out the best in us. Sirinya was sourced from Beanspire and Ally Coffee by Pack Katisomsakul, three-time U.S. National Brewers Cup finalist and founder of Newbery Street. Each of us has interpreted this coffee through our own lens. Supon "Goh" Chaosuwanvilai's natural process Sirinya Coffee was grown in the highlands where Thailand's coffee transformation began. Expect super sweet candied ginger, red grape, and soursop flavors alongside baking spices like cardamom.
Sirinya sits in Doi Chang, Mae Suai, in Thailand's northern Chiang Rai province. For over a century, its fertile hillsides were known for opium cultivation. That changed in 1984, when a government initiative began training farmers to grow coffee instead. We (Evan and Nicole) witnessed firsthand what a similar transformation looks like further south in the village of Mae Klang Luang and the surrounding province of Chiang Mai, where farmers have now built dignified livelihoods around specialty coffee.
Supon was born in Doi Chang the same year this region’s transition to coffee began. He left to study theology, driven by a desire to serve his community, many of whom are stateless refugees. When he returned to his family's farm in 2012, he found a different kind of calling in coffee: one rooted in relationships and the belief that business can be a tool for transformation.
Supon received a certification in Q Processing and oversees every aspect of quality at Sirinya Coffee – selecting only ripe cherries, using natural fertilizers made from local herbs and fruits, and cupping every lot before it's sold. This natural lot began with overnight fermentation, after cherry selection and floating in water channels to remove unripe cherries. The cherries were then moved to African raised beds for sun-drying to 15% moisture, followed by a slow finish in a moisture-controlled drying room. This process builds sweetness, body, and layered complexity that we hope you'll find in the cup.