In the misty highlands of northern Thailand, where the morning fog rolls through ancient forests, lies the village of Doi Chang. Here, a remarkable coffee story has been unfolding for over two decades.
From Opium to Arabica
The story of Doi Chang Coffee begins in the 1980s when the Akha hill tribe community made a pivotal decision. Under the Royal Project initiative, they transitioned from opium cultivation to growing arabica coffee.
"My grandfather planted the first coffee trees. He couldn't have imagined that his grandchildren would be exporting to coffee shops around the world." - Phitsanu Pramojanee, Doi Chang Coffee
The Doi Chang Difference
What sets Doi Chang Coffee apart isn't just their beans - it's their entire philosophy.
Community Ownership
Unlike many coffee operations, Doi Chang Coffee is owned and operated by the community itself. Every farmer is a stakeholder, ensuring:
- Fair prices that exceed fair trade minimums
- Profits reinvested in the village
- Educational opportunities for children
- Healthcare access for all members
Sustainable Practices
The Akha people have always lived in harmony with the forest. Their coffee cultivation reflects this:
- Shade-grown: Coffee grows beneath the native forest canopy
- No chemicals: Organic practices protect the watershed
- Composting: Coffee pulp becomes fertilizer
- Water recycling: Processing water is treated and reused
The Coffee
Doi Chang's terroir produces distinctive flavor profiles:
Highland Reserve (1,400m)
- Notes: Citrus, jasmine, honey
- Process: Washed
- Roast: Light
Forest Blend (1,200m)
- Notes: Chocolate, caramel, orange
- Process: Honey
- Roast: Medium
Traditional (1,100m)
- Notes: Nuts, brown sugar, mild fruit
- Process: Natural
- Roast: Medium-dark
Inside the Roastery
We visited the Doi Chang roasting facility to see their process firsthand.
Quality Control
Every batch goes through rigorous testing:
- Visual inspection of green beans
- Sample roasting and cupping
- Moisture content measurement
- Defect counting (target: <3%)
Roasting Philosophy
Master Roaster Somchai explains their approach:
"Thai coffee has unique characteristics. We roast to highlight the bean's natural sweetness and fruit notes, not to mask them with dark roast flavors. Each origin within Doi Chang has its own profile - we respect that individuality."
Small Batch Commitment
Maximum batch size: 15kg
Average batches per day: 6-8
Rest period before packaging: 48 hours
Impact on the Community
The success of Doi Chang Coffee has transformed the village:
Education
- 100% of village children now attend school
- Scholarship program for university students
- Coffee training programs for young farmers
Infrastructure
- Paved roads connecting to main highways
- Clean water systems
- Community health center
Economic Independence
- Average farmer income increased 400% since 2000
- Young people choosing to stay in the village
- New businesses opening (cafes, guesthouses)
Visiting Doi Chang
The village welcomes visitors who want to learn about coffee:
What to expect:- Farm tours through the coffee gardens
- Cupping sessions with local coffee
- Traditional Akha meals
- Homestay experiences
- November-February: Harvest season
- March-April: Processing season
- Year-round: Roastery tours
The Future
Doi Chang Coffee continues to innovate:
- Experimenting with new processing methods
- Developing direct trade relationships internationally
- Training the next generation of coffee professionals
- Protecting their forest ecosystem through conservation
Taste Doi Chang at Home
Kafener is proud to partner with Doi Chang Coffee. Their beans are regularly featured in our subscription boxes, connecting you directly with this remarkable community.
When you brew a cup of Doi Chang coffee, you're not just enjoying exceptional flavor - you're supporting a community that has transformed their future through the power of specialty coffee.