Thailand: Edition 24.003 - 125g

Nui & Aoy Intakad

  • Flavour profile Apple, brown sugar, sultana, cream, floral
  • Process Anaerobic Natural
  • Varietal Yellow Bourbon Mayaguez 139
  • Roast Medium Dark


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  • Among the Red Typica trees in Doi Saket, there are rarer Bourbon Mayaguez 139. These trees still have a Typica-like physical tree structure but have yellow cherries. This is a varietal that is more commonly found in Rwanda and Burundi, where it is a very important part of the coffee crop, as well as occasionally being grown in Indonesia and Thailand.

    According to the World Coffee Research database, the East African countries got the seeds from a research station in Mayaguez, Puerto Rico through USDA who selected Bourbon seeds from Central America. Then from Puerto Rico, the BM-139 went to Congo in the 1930s and Rwanda in the 1950s and proliferated there. Somewhere along that chain, some seeds got to Indonesia and to Thailand. In Doi Saket, these are tall and old trees, at least 30 years old.

    Doi Saket is the oldest coffee-growing area in Thailand, located in Chiang Mai province. Back in the late 1970's, the first Arabica trees that were part of the opium replacement program of the Thai King were tested here, and have never been replaced by higher-yield cultivars like in many other regions. As a result, heirloom varietals are still commonplace in many old farms.

    Nui and Aoy are a young couple who took over their parents’ coffee farm in Doi Saket 6 years ago, after quitting their day jobs in the city. Nui is 35 and an engineer by training, while Aoy is 33 and previously worked as an accountant.

    Across the world coffee producers are generally getting older, it’s a challenging job and many children of farmers aren’t keen on continuing the family business when the time comes. It’s not so common these days to find younger people taking up the trade so it’s especially fantastic that we’ve now been having great coffees from Nui and Aoy for several years. This is the real face of what sustainable coffee farming looks like, in a country where the cost of living is higher than in many other producing countries. It’s also a great thing about Beanspire, who handle the processing, that they’re so excited to present this coffee as what it is - a collaboration - and recognise the credit both the producers and processor deserve for their fantastic work.

    Here's what they told us about this super interesting coffee, straight from the horse’s mouth!

    “We singled out what we believe are the Yellow BM-139 and processed it as a thinly dried natural process. We have been doing this for the past three years, but this is the first year that we have enough volume to export. By that, we mean a few bags, rather than a few kilograms. It has shown great cupping results every year since we started experimenting with it. Our speculation is that, apart from it being Bourbon, which is known for its cup quality, the lower mucilage level for this yellow varietal means lower moisture mass for the coffee to lose as it dries and as a result there is less chance for in-bean fermentation that we want to minimize in making natural process. This results in an extra complex, but clean natural process that is on par with naturals from more established origins in Africa and Central America.”

    This sweet and funky coffee is like apple pie filling, with a good sprinkle of brown sugar and sultanas. A drizzle of cream and a delicate floral perfume finishes off this unusual cup.

    • Country: Thailand
    • Region: Doi Saket, Chiang Mai
    • Process: Anaerobic Natural
    • Varietals: Yellow Bourbon Mayaguez 139
    • Elevation: 1,300-1,500 m.a.s.l.
    • Producers: Nui & Aoy Intakad
  • Cupping notes: Apple, brown sugar, sultana, cream, floral.

    Cup of Excellence Cupping Scores

    • Clean cup (1–8): 7
    • Sweetness (1–8): 6.5
    • Acidity (1–8): 6.5
    • Mouthfeel (1–8): 6
    • Flavour (1–8): 6.5
    • Aftertaste (1–8): 6.5
    • Balance (1–8): 6
    • Overall (1–8): 6.5
    • Correction (+36): +36
    • Total: (max. 100): 87.5

    Roast Information
    Medium-dark - take this coffee all the way though the gap and just up to the edge of second crack. Beware it may take more heat than normal to get there!

  • If you place an order before 07:30, it will be roasted and dispatched that day. If you order after 07:30, it will carry over to the following working day for roasting.

    We offer free UK mainland delivery on all orders over £50.00. One bag sent with First Class postage will cost £3.50, and one bag sent with Second Class postage will cost £2.00. DPD next working day delivery is available for a flat rate of £6.00 for all orders up to 10kg.

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    For more information about delivery, please visit our Help Centre.

Nui & Aoy Intakad

Producers Nui & Aoy Intakad are a young couple who quit their day jobs in the city to return to their parents' coffee farm five years ago. Nui is 34 and an engineer by trade, while Aoy is 32 and an accountant by trade, and together they’re making waves in the Thai coffee scene.

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