A friendship grown in the mountains.

How we met

We met Chang Plao, his wife, and their daughter at a coffee festival in Bangkok back in 2016. After one sip of his coffee, we knew something different was going on — it had depth, character, and a kind of clarity we hadn't tasted before. His natural process beans have been part of our menu ever since that first meeting.

The farm

Chang Plao's coffee used to go by the name Let Tor Glo, after the farm high in the mountains near the Chiang Mai–Tak border where he started. He's since moved his processing station to Pasemuta, a village nearby — the name we use for his coffee today. The land is steep, green, and full of life. The soil is rich and balanced, well suited to coffee trees. His estate is small, and run alongside the local ethnic communities who live in the area.

What makes it distinct

Chang Plao puts his life into this work, and it shows in the cup: clean, layered, and deeply connected to place. His natural process beans have picked up multiple awards over the years, well deserved by any measure.

Why we keep coming back

What started as a sourcing trip turned into something more. We visit Chang Plao and his family often, especially during harvest — tasting cherries straight off the branches, sitting around the fire, sharing home-cooked meals. Working directly with producers like Chang Plao isn't just about getting great coffee. It's about building trust, supporting real sustainability, and helping Thai specialty coffee grow in the right direction.