Thailand Green Coffee Beans

Thai coffee is celebrated for its smooth, complex flavour profile. In Thailand, arabica coffee is predominantly grown in the northern regions, while robusta thrives in the south. Thai arabica beans are especially prized for their rich chocolate and orange blossom tasting notes, as well as delightful notes of chocolate, caramel, and fruit. The coffee is well-balanced with medium acidity, making it an excellent choice for those seeking a harmonious and flavorful brew.The country’s diverse climate and mountainous terrain contribute to the unique character of its beans.

The journey of coffee in Thailand began in the 19th century when it was introduced by King Rama V to reduce the country’s economic dependence on rice production. Initially cultivated in small quantities, coffee production expanded significantly in the 1970s as part of a national initiative to grow cash crops in the northern regions. This effort aimed to replace the cultivation of opium poppies with sustainable alternatives like coffee.

A few years after this initiative, Thai coffee entered the global market and has since solidified its position as a respected coffee producer. This success can be attributed to advancements in farming techniques, innovation, and supportive funding, which have elevated the quality and reputation of Thai coffee worldwide.

Our relationship with Thai coffee producers is built on collaboration, respect, and a shared dedication to quality. Through our sourcing partner, Indochina Coffee, we connect with skilled coffee-growing communities in Thailand, ensuring that the exceptional beans they produce are responsibly traded and sustainably sourced.

Indochina’s long-standing commitment to fostering meaningful relationships with producers aligns with our values. By working closely with farmers and visiting processing facilities during harvest, they ensure the coffee we source not only meets the highest standards but also directly benefits the communities behind it. Together, we’re proud to bring Thai coffee to the global stage while supporting a fairer future for its producers.

Thailand might not be the first place that comes to mind when you think of green coffee sources, but for coffee experts, it's quickly becoming one of the best places to get high-quality, traceable, and complex green coffee beans. Thailand is a great place for roasters who want to add something unique to their menu because it has high-altitude areas, controlled fermentation methods, and a passionate community of small-scale farmers.

The history of the country's coffee comes from how it changed from subsistence growing to speciality cultivation through new ideas, environmental protection, and pride in the area. Thailand's green coffee beans are becoming known around the world for their clean flavors, bright acidity, and wide range of processing methods that work for both micro-roaster enthusiasts and large-scale buyers.

Each lot of Thai green coffee comes from a network of smallholders who are dedicated to sustainable farming, doing things that are good for the environment, and improving coffee quality through technology and education. This dedication shows in each shipment, giving roasters not only beans but also an interesting origin story that connects with socially conscious customers in the UK and Europe.

Thailand's green coffee should be on your list if you want to be able to track it, get a variety of flavors, and be consistent.

Thailand's green coffee beans are becoming more well-known around the world, especially among speciality roasters who want a unique taste and can track where their beans come from. Thailand is unique because each area has its unique flavors. For example, the highlands around Chiang Mai have bright tropical notes, while Nan and Chiang Rai have more structured lots with chocolate tones.

Each area has its own microclimate, elevation, and methods for processing coffee after it has been picked, giving roasters a wide range of cup characteristics to try.

Thailand is no longer seen as a niche origin in the world of gourmet coffee. It is now known for its high-quality microlots, natural and honey-processed beans that are always the same, and innovative methods that can compete with those from more established producing countries. This good name comes from spending money on quality control, which is usually handled by producer groups and innovation hubs that focus on quality control and traceability from the farm to the export.

Thailand's green coffee is showing up more and more in foreign blends and competitions, especially among roasters who want to show off new origins. People from this country have won awards in global events like the Cup of Excellence pilot programs. Their clean processing and dynamic cup quality have also gotten them a lot of attention.

Thai green coffee beans are more than just an origin for roasters in Europe and the UK. They offer a new story, a wide range of cup options, and a growing name backed by international recognition and environmentally friendly farming methods.

More and more roasters are interested in Thailand's green coffee beans because they can be used in a wide range of roast levels and brewing methods. Thai green coffee gives you the flexibility you need to meet changing customer needs, whether you focus on light-roasted single-origin espresso, bright and clean filter profiles, or carefully chosen mixes.

When roasted light to medium, these beans usually taste their best. This is when their natural acidity, fruity richness, and delicate florals come out fully. But some lots from lower elevations or natural processes also do well with medium-dark growth. This gives roasters more freedom to experiment with how flavors turn out.

Thailand's rise in the speciality market has also been helped by progressive roasters and third-wave shops that want more. The country's green coffee has the kind of transparency, cup quality, and origin story that niche buyers are looking for more and more. Thailand's beans allow roasters to make unique products that appeal to quality-conscious customers because they come from a variety of microclimates and are processed in new and improved ways.

Thailand's green coffee is a safe choice for speciality roasters in Europe and beyond. It's also a dynamic part of modern roast profiles and signature blends that make coffee stand out in today's competitive market.

Thailand green coffee beans are known for their refined sweetness, fruity notes, and well-structured clarity, which gives roasters a satisfying and varied taste experience. When roasted, these beans usually have a bright to medium acidity and a creamy to balanced body that works well with a range of roast styles.

Depending on the area and processing method, roasters can usually bring out bright citrus tones, stone fruit sweetness, and floral or herbal layers below the surface. If you wash a lot of coffee, it might smell like jasmine, lemon zest, or white peach. On the other hand, natural-processed beans will smell like berry syrup, dried tropical fruits, and chocolate. A lot of the time, honey processes find a great mix between being juicy and round.

Thai green coffees are usually rated between 84 and 87 points on the cup, but some experimental microlots, especially those from Chiang Mai, Doi Saket, and Chiang Rai, score higher. These numbers show not only how complex the coffee is, but also how clean it is and how consistently good it is, which is what roasters need for both single-origin shows and blends that stand out.

With slopes between 1,000 and 1,500 meters, fertile soils, and agroforestry systems that provide shade, Northern Thailand's environment plays a big role in how the beans' flavors develop. Cool nights and controlled fermentation conditions make the coffee even clearer and help the sugars grow, which are two things that roasters look for in high-end green coffee.

Most of the time, light to medium roast levels are best because they let the natural fruit acidity and delicate aromas shine through. But some natural-processed lots might be better with a slightly darker roast to bring out the chocolate or baking spice notes without throwing off the balance.

Processing has a direct effect on the cup character. Natural lots give you rich fruit depth, washed coffees give you purity and structure, and honey-processed beans give you creamy textures with layered sweetness. (See below for more information on Processing and Farming Practices.)

Thailand’s speciality green coffee production is centered in the northern highlands, where altitude, climate, and rich biodiversity contribute to a distinct set of cup profiles. Each region offers a unique combination of environmental factors that shape the flavor potential of its green coffee, allowing roasters to source with regional clarity and diversity, similar to how Ethiopian roasters differentiate between Sidamo and Yirgacheffe.

Chiang Mai

Located at elevations of 1,200–1,500 meters, Chiang Mai is one of Thailand’s most respected coffee zones. The region benefits from cool mountain climates, volcanic soils, and a long dry season, ideal for slow cherry maturation and clean processing. Coffees from Chiang Mai often display floral aromatics, stone fruit notes, and elegant acidity when roasted for filter or light espresso.

Chiang Rai

Chiang Rai is on the border between Laos and Myanmar. It is a little warmer there, but it is still above 1,000 meters. When processed organically, the beans from this area are known for having a round body, a lot of different spice tones, and darker fruit notes. This is a great coffee for roasters who want a structured sweetness and deep fruit expression. It would work well in mixes or on its own.

Nan

Nan is a newer origin in Thailand's green coffee scene. It is known for its forest-grown lots, which are grown at 1,100–1,400 meters above sea level under thick tree cover. Green coffee with earthy elegance, subtle dried fruit notes, and a silky body comes from rich, loamy soils and low-intervention agroforestry methods. It's perfect for medium roasts or cold brew.

Mae Hong Son

Mae Hong Son is far away and not very well known, but it can produce unique small-batch green coffees. The area has high humidity, elevations up to 1,300 meters, and farming with few inputs. It is being studied for experimental processes and wild-grown arabica, which produces fruity profiles and layered acidity.

Each of these Thai regions adds to the overall identity of the country's green coffee industry. This provides roasters with a wide range of regional expressions, terroir-driven profiles, and story-based sourcing options that they can safely use on the world stage.

The Arabica species makes up most of Thailand's green coffee landscape, especially in the northern highlands, where the altitude and climate are good for growing high-quality coffee. Robusta is grown in the south for commercial usage, whereas Arabica varietals from the north are the ones that always fulfil the standards of speciality roasters.

Notable Arabica Varietals in Thailand

• Caturra
  Caturra is a naturally occurring mutation of Bourbon. It is widely grown because it grows compactly and does well at higher levels. Roasters who work with Thai Caturra can expect a cup profile that works well for both filter coffee and espresso. The sweetness is just right, the acidity is just right, and the cup profile is balanced.
• Typica
  One of the earliest varietals introduced to Thailand, Typica is valued for its floral and tea-like characteristics. Though less common due to its lower yield, it remains a sought-after option for roasters pursuing delicate and nuanced profiles.
• Catimor
  Thai farmers like this hybrid variety because it is resistant to disease and produces a lot of fruit. However, some microlots, especially those that are handled carefully, can produce surprisingly smooth cups. Speciality roasters may find hints of chocolate, spice, and mild fruit, especially if the coffee is roasted just right.
• SL28 & SL34 (Experimental Lots)
  SL28 and SL34 have been made by small farmers and experimental farms in the last few years. They are known for having a lot of acidity and complexity. Even though they aren't very common yet, these lots look like they could be useful for roasters who want to show off rare varieties from unusual sources.

Speciality Cultivars & Heirloom Lines

Thailand doesn't have as many native heirloom varieties as Ethiopia does, but the country's coffee industry is putting money into selective breeding projects that aim to make the coffee taste better and make it more resistant to climate change. As part of these attempts, Catimor is being crossed with Bourbon-line cultivars to make green beans that are sweeter, denser, and have more flavor.

For roasters, Thailand's increased dedication to choosing high-quality cultivars is appealing. This means that green beans can be used in a variety of roast levels and brewing methods with consistency and traceability. Thailand's wide range of varietals makes it easy to come up with new ideas, whether you're looking for a complex single origin or a one-of-a-kind mix component.

Thailand has a clear yearly harvest cycle that is mostly based on the weather in its northern highlands. The main gathering season lasts from November to February. Between December and January, cherries are usually at their ripest, which is when you get the best green coffee lots with full flavor development and the right amount of density.

In some microclimates or experimental farms, especially those that use selected or staggered picking, a secondary crop, also known as a fly crop, may grow between June and July. This crop is usually very small and is used for testing the local market or processing methods. For roasters looking for speciality-grade green beans that are ready to sell, the primary harvest is still the most important.

Depending on the processing time and cooling conditions, the newest Thai green coffee can be exported from the end of February to the beginning of May. This means that the busiest times for buyers in Europe and the UK are usually between spring and early summer. This is great for roasters who want to plan new seasonal recipes or origin spotlights.

Thailand has a single-season climate, so it can't really harvest all year. However, many farmers have taken extra steps to store and preserve their lots, such as vacuum sealing, stabilized moisture control, and grain pro bagging, to make sure that green coffee stays fresh and stable long after harvest. This makes it possible to source consistently and with a focus on quality all year long, even when the busiest arrival times are over.

If roasters want to get Thai green coffee ahead of time, they should do so during or right after the main export season. This is when the cup quality is best and there are the most inventory choices.

Classic Arabica varieties, select hybrids, and experimental cultivars are all grown in Thailand's speciality green coffee landscape. Each one was picked because it can thrive in highland climates and make a cup that stands out. The country doesn't have any native heirloom lines, but its wide range of varietals comes from both historical arrivals and modern breeding efforts to make flavors clear, resistant to disease, and consistent for roasters.

Bourbon

Bourbon is a highly valued variety in many places. It is grown on a few high-altitude Thai farms where the conditions are right for growth. It makes green coffee with a balanced sweetness, smooth acidity, and notes of red fruit, caramel, and light florals. This makes it a great choice for light roasting or delicate filter profiles.

SL28

Growers who like to try new things brought SL28 to Thailand. It has become popular because of its bright, wine-like acidity and complex flavor structure. When processed carefully, SL28 can make a bright, juicy cup with layers of citrus, currant, and florals that taste like tea. This variety is perfect for roasters who want expressive microlots with high tasting scores.

Caturra

The compact size and high productivity of the Caturra make it a good choice for the highlands of Thailand. The taste is reliable, with hints of citrus zest, toffee, and mild chocolate. It works well with both washed and honey processing, and its flexibility and consistent roast performance are praised.

Geisha (Gesha)

Geisha shows that Thailand can make high-quality green coffee. It is still hard to find in Thailand, but it is becoming more common on a few farms that are committed to premium microlots. When grown properly, Thai Geisha beans have a silky body, jasmine scents, and bergamot citrus notes. This makes them appealing to speciality roasters and competition buyers.

Typica

Typica is an old cultivar that can still be found on heritage farms. It is known for making delicate, refined cups with light acidity and floral-sugarcane sweetness. Even though it has a smaller yield, roasters who want clean, elegant profiles with strong single-origin appeal like it.

Hybrids & Catimor Lines

Many people plant hybrid types like Catimor because they are hardy and produce a steady amount of fruit. If you prepare some Catimor microlots in Thailand using modern methods, they can produce rounded sweetness, mild acidity, and earthy-spice notes. These characteristics are usually associated with commercial-grade coffee. These lots make it easy for roasters who want to get beans from trusted sources with balanced profiles to start.

Thai green coffee comes from a variety of different varietals. This means that roasters can choose beans not only by area or processing method, but also by genetic profile, cup complexity, and roasting goals.

After being roasted, these beans can be used in many ways. This makes them a good choice for roasters who want green coffee lots that can be used with a variety of roast styles and brewing methods. Thai green coffee is unique because it has the right amount of sweetness, acidity, and structure. This makes it a great choice for both single-origin displays and as a component in blends that adds depth and flavor.

In terms of roasting potential, most Thai green coffees respond best to light to medium roasts, where their inherent fruit notes, florals, and clean acidity are preserved. However, certain natural and honey-processed lots from regions like Chiang Rai or Nan can hold up under a medium-dark roast, delivering dried fruit, cocoa, or spice-toned finishes—ideal for espresso-forward programs.

Ideal for roasters seeking beans that produce excellent filter offerings, Thai washed coffees are particularly well-suited to pour-over, batch brew, and siphon, where clarity and sweetness are emphasized. Meanwhile, natural or anaerobic lots lend themselves beautifully to espresso, aeropress, or immersion brews, offering a fruit-forward intensity that complements milk and stands out on its own.

Unique mixes can also benefit from Thai green coffee. A high-elevation acid component gives washed lots their brightness and structure, while naturals add body and sweetness to make espresso bases that are well-balanced. Because of this, roasters can use Thai beans all year long as a main ingredient in their mixes or switch them out for other beans during different times of the year.

If roasters want to add a reliable but unique origin to their list, Thailand has a wide range of flavors, a lot of different ways to process coffee, and steady green coffee quality that works well with many roasting goals and brewing styles.

Thailand green coffee beans have a lot of different qualities that make them good for a lot of different ways to make coffee. Thai beans work well with both manual and immersion methods, which is great for roasters who want to give their customers a choice of brewing methods or show off the clarity of origin-specific flavors.

Espresso

Espresso makes the dense sweetness, fruity notes, and soft acidity in these beans stand out. It works best with medium-roasted Thai naturals or honey-processed lots. Thai green coffee can be roasted slowly to make a balanced, smooth shot that can stand up to both straight espresso and milk-based drinks.

Pour-Over (V60, Chemex)

Thai washed coffees taste great in pour-overs after being roasted light to medium. These techniques bring out the flower scents, citrusy brightness, and clean finish that are typical of places like Chiang Mai and Mae Hong Son, which are high up. Roasters who buy beans for filter-focused coffee shops will like how well these beans make precise, delicate drinks.

French Press

If you want to show off the fuller-bodied side of Thailand green coffee, especially from natural or blend varieties, the French Press makes a brew with a lot of different textures. This method of brewing medium roasts brings out the chocolate notes, mild spices, and smooth mouthfeel, making for a comforting, rich cup.

Cold Brew

If a roaster wants to add some variety to their cold coffee menu, Thai green coffee goes well with cold brew. When these beans are roasted to a medium or slightly darker level, they make smooth, low-acid drinks with hints of stone fruit, cocoa, and a sweetness like molasses. They are great for making high-extraction cold drinks that are cool and refreshing.

AeroPress

AeroPress gives both roasters and baristas a lot of options. Thailand green coffee works well with a range of grind settings and methods, whether you use light or medium roasts. The result is a layered, customizable cup that's great for testing new flavors or bringing customers to new origins through an easy-to-use brewing method.

Thai green coffee can be brewed in a variety of ways, from delicate hand-pours to bold immersion methods. This means that roasters can create unique experiences for each type of brewing. This makes it a useful addition to any quality-focused coffee program.

Thailand's green coffee business is becoming more focused on quality-driven practices, thanks to efforts from both the government and producer-led cooperatives. There isn't a single national grading system like there is in Brazil or Kenya, but international standards like SCA cupping methods, bean density analysis, and defect sorting are often used to guide local quality assessments.

Before being sent abroad, fresh coffee is often sorted by screen size, moisture level, and processing type in producer groups and regional washing stations that use internal classification systems. These steps make sure that roasters get green coffee that is stable, consistent, and fits their standards for roast and cup profile.

The government's agriculture departments, especially in northern provinces like Chiang Mai and Chiang Rai, have helped to promote organic certifications, sustainable farming, and the use of pesticides. This is especially true for cooperatives that work in protected highland areas.

Transparency is a growing priority in the Thai green coffee trade. Many exporters and smallholder collectives offer farm-level traceability, lot-specific details, and processing documentation, allowing roasters to engage in relationship-based sourcing or even direct trade where volumes allow.

Roasters sourcing from Thailand benefit from these rising quality standards, as they translate into cleaner cups, higher scoring lots, and better alignment with speciality coffee expectations in the UK and European markets.

Our way of getting green coffee beans from Thailand comes from working directly with producer groups and exporters in the region who care about sustainability, traceability, and doing business in an honest way. We work closely with farmer groups in Chiang Mai, Nan, and Doi Chang. The different elevations and microclimates there help create complex flavors and high quality.

We can fully track every green coffee lot we buy from Thailand back to the farming collective, micro-lot, or estate level, depending on how the producer group is set up. These links that can be tracked are important for both telling stories and labeling, and they are also essential for making sure that the quality stays the same from crop to harvest.

Many of our Thai suppliers use clear price structures that directly help small-scale farmers, especially those who are part of cooperative-led networks.

Many of these organizations prioritize fair compensation, capacity-building training, and environmentally conscious farming practices, such as regenerative agriculture and reduced chemical inputs.

Where applicable, we support sourcing from lots that meet organic, Rainforest Alliance, or UTZ-equivalent standards, even when formal certifications are not pursued due to cost barriers. These producers often follow sustainable practices regardless, and our due diligence ensures these claims are verified and aligned with ethical sourcing commitments.

Roasters working with us gain access to lot-level details, including elevation, processing methods, cultivar, and harvest date, helping them make informed selections based on profile targets or seasonal menu needs. This transparency enables confident purchasing while strengthening long-term supply chain partnerships.

Experience the unique character of Thailand’s high-elevation green coffee, carefully harvested, meticulously processed, and consistently traceable from farm to bag. Whether you’re sourcing for experimental roasting, seasonal blends, or small-batch single origins, our Thai green coffee offerings provide a vibrant spectrum of flavor profiles, from crisp citrus brightness to warm, tropical sweetness.

Our green coffees from Thailand are available in multiple packaging sizes (0.5Kg to 30Kg) to suit home roasters, boutique cafés, and full-scale commercial roasteries. Each lot is sourced with transparency through ethical partnerships with local cooperatives and independent farms, ensuring quality you can rely on and relationships that matter.

Explore our selection today and bring a fresh, distinctive Southeast Asian origin to your roasting lineup.