coffnature
We love exceptional coffee, just like you
We cherish our farm-direct coffee partnerships
We roast with care, to bring you joy in every sip
Coffnature Micro Roaster
The story of our coffee
At Coffnature, we believe every cup of coffee tells a unique story. Our journey begins in the lush, mountainous terroir of Chiang Rai, our hometown, where we've cultivated personal bonds with local coffee farmers who share our passion for quality and sustainability.
Each microlot we offer is a testament to these farmers' dedication and craftsmanship. Through our specialty roasting, we're committed to sharing their efforts with coffee enthusiasts worldwide. Our state-of-the-art Smart Digital NIR Rubasse roaster allows us to craft expert roast profiles that spotlight the distinctive characteristics of each bean.
Our mission is simple: to bring you the finest specialty coffee that captures the rich flavors and vibrant profiles unique to Chiang Rai. As natives of this region, we take pride in showcasing its exceptional coffee. Coffnature is more than a microroastery—it's a celebration of our farmer partners' passion, expertise and dedication.
Join us in savoring the essence of Chiang Rai, one exceptional cup at a time. With Coffnature, you're not just drinking coffee; you're experiencing the passion, terroir, and craftsmanship of Chiang Rai's finest microlots.
We are your source for microlot specialty coffee: Chiang Rai Specialty Coffee Collective.
ROAST DATE: Roast on Demand
COFFEE ROAST: Nordic / Light / Omni
PROCESS: Anaerobic Natural
REGION: Ethiopia, Guji
VARIENTAL: Heirloom
ALTITUDE: 1950-2120 masl
PREFERABLE BREW: Filter V60 / Kalita / Chemex
TASTE NOTE: Floral, Honey peach, Tangerine, Stone Fruits, Apricot
WEIGHT: 100 / 200gram
ORIGIN BACKGROUND:
The coffee comes from small holder coffee farmers in the Goro Bedessa Woreda of Hambela Wamena, a high altitude region that tops out at 2100 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years. It's a distinct coffee from Yirga Cheffe, and Sidamo.--------------------------------------------------------------------
TIPS: Let your coffee rest and degas after it’s been freshly roasted. This allows excess gasses to escape, allowing the delicious flavor profile of the coffee to surface after 5-7 days from roasted date. So if you are outside of Thailand, grab immediately once is roasted! ☕️
Also storing your coffee in an airtight container helps!