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Sirinya Anaerobic Honey, Thailand

Sirinya Anaerobic Honey, Thailand

200g of needlessly good coffee.

Bright and juicy with notes of lemon ice tea, elderflower syrup and fresh pomegranate.

Origin: Thailand
Region: Mae Suai District, Chiang Rai
Elevation: 1450 masl
Producer: Oil And Goh Chaosuwanwilai
Variety: Bourbon, Caturra, Catimor
Processing: Honey Ripasso, Film Yeast Fermentation (Anaerobic Honey)
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  • Sirinya Anaerobic Honey, Thailand

    Sirinya Coffee is family-run specialty coffee farm, roastery, and coffee shop based in the mountains of Chiang Rai province, led by Oil and Goh Chaosuwanwilai. Sirinya is born out of a commitment to the communities of Doi Chang, as well as stewardship of the land and constantly striving for excellence in all aspects of coffee. Opium was grown here for over 100 years, before government / NGO initiatives encouraged them to grow coffee instead. Poppy cultivation here dropped so significantly from the mid 1980s to the extent that Thailand is seen as a successful model for alternative development.with any foreign objects. Next, cherry is floated in pre-pulping tanks removing any floaters and then pulped. Coffee is later fermented in dedicated concrete fermentation tanks for an average of 8 hours. During this time the ferment parchment is agitated several times throughout the day by way of ceremonial foot-stomping.

  • Whilst these farmers have been successfully growing coffee for over 40 years, Goh and Oil share their knowledge and expertise in all aspects of specialty coffee production, starting right from the beginning with the quality of the soil and organic farming methods through to the final processing. For the coffee farmers they work with, introducing these additional steps can elevate their very good coffee to specialty grade, and with it, commanding much higher prices and access to new markets.

  • Got and Oil have processed this particular coffee using a technique they've coined "Honey Ripasso". Ripasso is a term borrowed from wine, which in Italian means "review" or "go over again" and refers to a double fermentation. Coffee cherries undergo an anaerobic fermentation inside plastic barrels mixed with local yeast until the PH reaches 3.5-4 and then moved to outdoor drying racks to be sun-dried until then moisture content reaches 15-20% before being moved to a temperature-controlled indoor drying environment until it reaches 10-12%.


Transparency is at the heart of what we do, it's one of our core tenants. We don't rename our coffees out of respect for the producers who've put so much work into it already and we believe in being open about our pricing and what we pay because we believe it's important to create that connection - coffee doesn't come from a vacuum, there is a person behind it and they're just as deserving of a fair deal as anyone else.

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