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THAILAND SIRINYA HONEY COFFEE SCAA SCORE: 87.5

Thailand Sirinya Honey Coffee SCAA Score: 87.5
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As low as £15.00
A rare Thai microlot from the mountains of Chiang Rai — Sirinya Ripasso Honey blends traditional care with innovative processing. Expect a refined, floral-fruity cup with bright notes of Asian pear, elderflower cordial, and pomegranate juice, underpinned by nuanced sweetness and elegant complexity. Ideal for filter brews or delicate espresso.
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Sirinya Ripasso Honey – Chiang Rai, Thailand

Sirinya Coffee is a family-run specialty farm located in the mountainous Chiang Rai region of northern Thailand. Run by producers Oil and Goh Chaosuwanwilai, the farm is part of a wider transformation in the area — once dominated by opium cultivation, the region is now a thriving hub for sustainable, high-quality coffee production.

This lot — Sirinya Ripasso Honey — reflects the farm’s commitment to innovation and craft. Cherries are hand-picked and floated to remove defects, then fermented anaerobically in sealed barrels with local yeast until the pH drops to between 3.5 and 4.0. The cherries are then dried in two stages: first on outdoor racks in the sun, then indoors with controlled airflow for a slow, even finish that stabilises the final moisture content.

The result is a beautifully clean, expressive honey-processed coffee with a floral, fruit-forward profile. Look for bright notes of Asian pear, elderflower cordial, and pomegranate juice, paired with smooth sweetness and a rounded, elegant structure. This lot performs exceptionally well across a variety of brew methods, especially pour-over and black espresso.

Sirinya Ripasso Honey represents the new generation of Thai specialty coffee — rooted in community, driven by innovation, and committed to quality from cherry to cup.

Coffee Attributes

  • Producer / Farm: Sirinya Coffee, Chiang Rai, Thailand
  • Varietals: Bourbon, Caturra, Catimor
  • Species: Arabica
  • Process: Anaerobic Honey (“Ripasso” style)
  • Processing Method:
    • Hand-picked and floated to remove defects
    • Anaerobic fermentation in sealed barrels using local yeast
    • pH-controlled to 3.5–4.0
    • Sun-dried on outdoor racks
    • Slow indoor drying to finish
  • Altitude: 1,450 masl
  • Flavour Notes: Asian pear · Elderflower cordial · Pomegranate juice
  • Recommended Brew Methods:
    • Pour-over
    • Filter
    • Aeropress
    • Espresso (black or with milk)
    • Cold Brew

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