{"product_id":"thailand-aoy-nui-typica-anaerobic-natural","title":"Thailand: Aoy \u0026 Nui","description":"\u003ch1\u003e\u003cstrong\u003eThailand: Aoy \u0026amp; Nui, Typica, Anaerobic Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eAn initial pop of \u003cstrong\u003ered cherry candy\u003c\/strong\u003e gives way to a soft but deep hit of fresh \u003cstrong\u003ebanana\u003c\/strong\u003e. On the aftertaste that banana continues, with a light \u003cstrong\u003evanilla cream\u003c\/strong\u003e joining it for a rich and indulgent cup.\u003c\/p\u003e\n\u003cp\u003eThis is our latest lot from Aoy \u0026amp; Nui Jaisooksern, and it's one we're really excited to share with you. The very first coffees we sourced from Thailand came from Doi Pangkhon and Doi Saket, and they quickly because big favourites. It took us a year to discover Aoy and Nui: an accountant and an engineer who left their city careers behind to take over the family coffee farm and raise their young daughter up in the hills.\u003c\/p\u003e\n\u003cp\u003eThat might not sound remarkable. But it is. Across most of the coffee-growing world, younger generations are drifting from the land to the cities, and the people still farming coffee are getting older with every harvest. For coffee to have any kind of future, the countryside has to offer young people a life worth choosing. Aoy and Nui are living proof that it can. That's exactly why we keep coming back to them. You can follow along on their farm's Instagram, \u003ca href=\"https:\/\/www.instagram.com\/jaisooksernfarm\" title=\"Aoy \u0026amp; Nui's farm instagram page\"\u003e@jaisooksernfarm\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTheir land sits in Doi Saket, in Chiang Mai province, the oldest coffee-growing area in Thailand and one of the first places the late King Bhumibol Adulyadej's opium-replacement programme planted Arabica back in the 1970s. Because those original trees were never torn out and swapped for higher-yielding hybrids, heirloom Typica still grows here in abundance, much of it on trees aged 30 to 40 years. Older, in many cases, than the farmers tending them. Typica is the grandparent of cultivated Arabica, prized for a clean, sweet, elegant cup, but it's become genuinely rare. It yields little and offers next to no resistance to leaf rust, so most farmers replaced it long ago. If you fancy going down the rabbit hole, we've written a whole piece on the Typica variety \u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/varietals\/coffee-varietal-typica\" title=\"Typica: The Variety That Started It All\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThen there's the altitude, which is sneakier than it looks. The farm sits between roughly 1,300 and 1,500 metres. Modest on paper, until you factor in latitude. At 19° north of the equator, this counts as high-grown coffee. In Thailand, Arabica can't really push above 1,550m at all. The further you travel from the equator, the lower coffee's ceiling drops, so the same elevation does very different work depending on where you are. For comparison, Colombia's Nariño sits at 1° north and Nicaragua's Matagalpa around 13°; both can grow far higher. Aoy and Nui are farming right at the upper edge of what's possible.\u003c\/p\u003e\n\u003cp\u003eThis year's lot has been processed as an \u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/coffee-processing-explained\/anaerobic-fermentation-coffee\" title=\"Find out more about anaerobic coffee processing in our dedicated deep dive\" rel=\"noopener\" target=\"_blank\"\u003eanaerobic\u003c\/a\u003e natural, and you can taste the skill in it. We've watched their command of this kind of processing sharpen season on season, and the proof is in the cup: that clear funk we mentioned, held in check rather than left to run wild. Clean lines, deep fruit, no muddle.\u003c\/p\u003e\n\u003cp\u003eNone of it reaches your cup alone, mind. The processing is in the hands of our sourcing partners Beanspire, the Thai exporter we've worked with since 2017, founded by Fuadi Pitsuwan and Jane Kittiratanapaiboon to put Thai specialty coffee on the map. When Beanspire began, Thailand exported only 1% of its coffee production to the international market; today that figure sits around 10%. Bringing the coffee the rest of the way is our importer \u003ca href=\"https:\/\/thissideup.coffee\/beanspire\" title=\"This Side Up - connecting smallholders and roasters in Thailand with Beanspire\"\u003eThis Side Up\u003c\/a\u003e, who are mid-way through becoming a steward-owned business and are unlike any importer we know. We're proud to present this as what it really is: a collaboration, with credit due to the producers and the processor alike.\u003c\/p\u003e\n\u003cp\u003eSo pour a cup, take your time, and taste what happens when two people bet their careers on a hillside in northern Thailand. We think they made the right call.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eThailand\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProvince: Chiang Mai\u003c\/li\u003e\n\u003cli\u003eRegion: Doi Saket\u003c\/li\u003e\n\u003cli\u003eElevation: 1,350 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eLatitude: 19º north of the equator\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eTypica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFermentation: \u003cstrong\u003e\u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/coffee-processing-explained\/anaerobic-fermentation-coffee\" title=\"Find out more about anaerobic coffee processing in our dedicated deep dive\" rel=\"noopener\" target=\"_blank\"\u003eAnaerobic\u003c\/a\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/coffee-processing-explained\/naturally-processed-coffee\" target=\"_blank\" title=\"Find out more about natural coffee processing in our deep dive!\" rel=\"noopener\"\u003e\u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Aoy \u0026amp; Nui Jaisookern x \u003cstrong\u003eBeanspire\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eMedium dark\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eWe take this one deep into the development phase after first crack, giving the body time to fill out and the sweetness to build. Pulling back just at the edge of second crack is the sweet spot for this coffee: the banana gets its weight, the vanilla cream settles in, and the fruit stays clean.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes:\u003c\/strong\u003e Banana, red cherry candy, vanilla cream.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 7\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 7\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 7\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.co.uk\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Thailand","offers":[{"title":"Beans \/ 220g","offer_id":55777391706497,"sku":"A24 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55777391739265,"sku":"A24 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55777391772033,"sku":"A24 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55777391804801,"sku":"A24 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55777391837569,"sku":"A24 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55777391870337,"sku":"A24 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55777391903105,"sku":"A24 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55777391935873,"sku":"A24 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55777391968641,"sku":"A24 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55777392001409,"sku":"A24 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55777392034177,"sku":"A24 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55777392066945,"sku":"A24 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55777392099713,"sku":"A24 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55777392132481,"sku":"A24 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55777392165249,"sku":"A24 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55777392198017,"sku":"A24 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55777392230785,"sku":"A24 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55777392263553,"sku":"A24 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55777392296321,"sku":"A24 220GB","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55777392329089,"sku":"A24 1GB","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_THA_Aoy_and_Nui.png?v=1780930780","url":"https:\/\/ozonecoffee.co.uk\/products\/thailand-aoy-nui-typica-anaerobic-natural","provider":"Ozone Coffee UK","version":"1.0","type":"link"}