Sirinya Natural

Producer: Supon 'Goh' Chaosuwanvilai
Origin: Doi Chang, Mae Suai, Chiang Rai, Thailand
Elevation: 1400-1500 MASL
Variety: Bourbon, Caturra, Catimor
Process: Natural
Roast Level: Light
Importer: Newbery Street Coffee Roasters
Flavor Notes: Fuji Apple, Apricot, Butterscotch

Wowowowowow.  There is so much to get hyped on with this release where do we even start?! 

Sirinya represents Enjoy's first ever release from Thailand!  We are so excited to get a chance to roast such a unique and special lot.  And if that wasn't cool enough, we were approached by our friend, and fellow north east coffee shredder, Pack Katisomsakul of Newbery Street Coffee Roasters to join him and ANOTHER FRIEND AND FELLOW NORTH EAST COFFEE SHREDDER, Evan Piepenbrink of An(other) Coffee Co. in participating in a 3 roaster release of this special coffee. We here at Enjoy were clearly hyped. Honored. Floored .etc. etc. etc.

Pack and I have been IG friends and fans of each other for some years now and have found ourselves sharing many of the same shelves of regional multi-roaster cafes.  I took my first drive up to one of Newbery Streets pop ups in Boston a couple months back and had the pleasure of meeting in person and getting to see what an awesome community Pack has curated.  Pack and I hit it off immediately and became even bigger fans of each other as we shared a stage together on a panel discussion about Coffee Competitions (Pack is a three-time U.S. National Brewers Cup finalist and, the 3rd Place US National Brewers Cup Champion of 2024 & 2025... yeah, super legit)  at the North East Coffee Festival this past May.

Evan and I have also been coffee friends general fans of each others roasts for a couple of years now.  Evan is a super talented and smart coffee roaster and is gearing up to open up his first brick and mortar location!  Evan and I have a super similar taste preference and find ourselves lighting up about the same coffees on various cupping tables we've shared of the years. 

Super excited to be in this rad co-release with these two as we feel as if we're part of the new fold of specialty roasters pushing boundaries in the New England area.  I'd 1000% recommend picking up a bag of this coffee from Newbery St. and An(other) and see the subtle differences we each bring out - a super cool opportunity to see a coffee roasted by three different heads who all happen to crush the roasting game ;)

Ok, so what about the coffee?  Here's the deets as written by Beanspire Coffee:

For over 100 years, farmers cultivated opium in the fertile soil of Doi Chang, a village nestled in the border hills of Asia’s Golden Triangle. In 1984, the local government initiated a program to train farmers to grow coffee instead. That same year, Supon Chaosuwanvilai, the founder of Sirinya Coffee, was born.

As a young man, Supon left Doi Chang to study theology, driven by a desire to help his community, many of whom are stateless refugees lacking access to basic resources. In 2012, he returned to his family’s coffee farm and discovered a passion for coffee production, from cultivation to brewing. Supon realized he could uplift his fellow villagers by teaching them how to produce specialty coffee. Guided by a vision to use business as a tool for transformation, Supon and Sirinya Coffee are dedicated to improving lives in the surrounding mountain villages, one cup at a time.

Sirinya Coffee is a family-run specialty coffee farm that produces exceptional micro-lots of Arabica coffee. We employ four processing methods: natural, honey, semi-wash, and fully washed. Constantly refining our cherries and processes, we select only ripe cherries and cup every lot of coffee before it is sold.

Great coffee begins with healthy soil. Our farmers use natural fertilizers and insecticides made from local herbs and fruits, avoiding chemical products. This not only reduces costs for farmers but also ensures the highest quality coffee cherries. We pay competitive prices to our farmers, reinvesting profits to support families and marginalized people in our community.

This natural-processed coffee begins with the selection of fully ripe cherries. The cherries are washed, floated to remove defects, and then fermented overnight. They are dried on African raised beds under the sun until their moisture content reaches 15%, preserving the coffee’s acidity and enhancing its complexity. Afterward, the cherries are moved to a moisture-controlled drying room for slow drying until the moisture content reaches 10–12%. This final step adds sweetness and body to the coffee, resulting in a balanced, flavorful cup.

Supon is a licensed Q-Grader and his attention to detail and precision is evident in the cup.  This naturally processed lot has huge and juicy malic acid qualities that are balanced out by some stone fruit sweetness and a sugar browning and subtly spicey quality. 

In the cup we get bright red apple notes a la fuji apple, apricot and even some tropical fruit sweetness all resting atop some butterscotch and pralines. 

Sirinya is our first Thai coffee, but we can assure you this is just the beginning. 

Pack, thanks for sourcing this beautiful coffee and for inviting Enjoy to participate in such an awesome co-release!

Def check out and support these two coffee businesses run by two great humans! 

Newbery Street Coffee Roasters

An(other) Coffee Company