Our Beans

SIWILAI HOUSE BLEND

A hand-selected blend of beans from the famous plantations certified by SCATH (Specialty Coffee Association of Thailand) in Baan Nam Khi and Maneepruk, two of Nan’s most notable growing regions. Exclusively roasted and blended for Siwilai café

Region: Baan Nam Khi and Maneepruk, Nan
Process: Washed process (Baan Nam Khi),
                Honey process (Maneepruk)
Roast level: Medium Light

Notes: Chocolate, Caramel, Stone fruit
Brewing methods:  Espresso and Filter

Our beans from Nan’s largest and most famous region hail from Por Ching’s farm in Maneepruk, Nan, whose coffee was ranked 5th in Thailand’s best coffee competition in 2019.

CATIMOR

The particular beans and process was placed 6th in this year’s Thailand National Coffee Competition! Honey process creates an unbelievably well-balanced cup of coffee.

Region: Por Ching (พ่อฉิ่ง) farm, Maneepruk, Nan

Process: Honey Process
Roast level: Light

Notes: Creamy and buttery body with a long sweet finish of stone fruit
Brewing method:  Filter

MANEEPRUK JAVA

For those looking for a fruit-forward tasting cup of coffee.


Region: Por Ching (พ่อฉิ่ง) farm, Maneepruk, Nan
Process: Natural Process
Roast level: LightNotes: An abundance of aromatic berry fruits, honey and herbs
Brewing methods:  Filter or Aero Press

TYPICA

Very special beans that only yield a limited amount each year, due to the difficulties of growing them. Despite the scarcity, successful harvests are treated to incredibly complex flavor profiles.

Region: Por Ching (พ่อฉิ่ง) farm, Maneepruk, Nan
Process: Natural Process

Process: Natural Process
Roast level: Light

Notes: An intense sweet and floral note with a subtle hint of jackfruit. Perfectly smooth and balanced.
Brewing method:  Filter

SAKAAD

Processed by the Jakkaraphat twins, two young talents who returned home to promote economic progress and provide steady employment for the people there. They are also the first coffee processors in the region.

Region: DoiSakaad, Nan
Process: Black honey process
Roast level: Light

Notes: scents of Black tea (also popularly grown in the regions), floral aromas with hints of spice
Brewing method:  Filter

HUAY TON

A fairly new coffee growing region in Nan, Huay Ton benefits from its high altitudes and year-round cool weather, resulting in the development of unique aromas such as sugar cane and forest berries.

Region: Huay Ton (ห้วยโทน), Nan           
Process: Washed Process
Roast level: Light

Notes: Medium body with a long refreshing finish of forest berries, sugar cane and forest flowers.
Brewing methods: Espresso or Filter

SAN CHAROEN (NOT AVAILABLE NOW)

The coffee remains in its full cherry and left to naturally dry out–a process that takes up to 10 days. The beans have to be rotated for optimal drying in order to prevent them from over-ripening.

Region: Lapian (ลาเปี้ยน) farm, San Charoen (The first coffee growing region in Nan)
Process: Natural Dry process
Roast level: Light

Notes: Strong scents of jackfruit with slight acidity
Brewing methods:  Filter or Aero press

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