This is the new crop of Thailand’s “Soft Coffee,” also known as the King of Clean.
It’s becoming increasingly rare to find coffee with such a clean and fruity aroma at this price point.
Try this “beyond-Asia” quality coffee for yourself!
COFFEE DETAIL
Name: Thailand Soft Coffee Control Temp. "Intenso" Double Anaerobic Natural
Country: Thailand
Farmer: Soft Coffee
Altitude: 1,200m
Variety: Catuai, Typica
Process: Control Temp. "Intenso" Double Anaerobic Natural
Tasting Notes: Blueberry, Tropical Fruit, Orange, Peach, Brown Sugar
Net weight: 50g / 200g / 840g
STORY
Thailand’s Soft Coffee is renowned as the “King of Clean.”
I visited this farm last year and was deeply impressed by their obsessively clean and precise processing. Every step is meticulously controlled, relying on data rather than intuition. They record and share key details, such as pH and Brix during fermentation. All coffees this year are fermented to a pH between 4.0–4.4 – eliminating unwanted fermentation notes.
Staying true to its nickname, Soft Coffee avoids heavy aromatics or overpowering ferment flavors. With just the right amount of fermentation, they capture blueberry and tropical fruit profiles, overcoming the typical limitations of Thai terroir.
This year’s release features a blend of Typica and Catuai—no Catimor. All beans are finished in a dark room, which I believe is key to their consistent, high quality.
While Thailand’s Soft Coffee may not burst with jasmine or florals like Panama Geisha, it achieves a new level of quality. High acidity and incredibly refined processing have leveled up the standard for Asian specialty coffee. Their impressive Cup of Excellence performance proves the point—personally, I score them 87–88 points.
Enjoy honest, fruit-tinged clarity, unmatched rarity for Thai origins, and remarkable value (40,000–50,000 KRW range). That’s exactly why I import Soft Coffee year after year.
Don’t miss this chance! My 400kg batch of Panama Elida Catuai once sold out in minutes—this year’s Soft Coffee lot is even smaller. When it’s gone, it’s gone!
This year’s lineup includes:
- Yeast Fermentation "Cima" Dark Room Dry: New use of Cima yeast brings bold blueberry and vanilla notes.
- Natural Anaerobic Banana Leaves Dark Room Dry: Uses banana leaves for fermentation, lending a unique, singular character.
- Controlled Temp. "Intenso" Double Anaerobic Natural Dark Room Dry: Complex 5-day Intenso yeast fermentation in CO2 tank, followed by 3–4 days of anaerobic fermentation at 24°C.
RECIPE
Please refer to the enclosed recipe.
STORAGE
- Light Roast: Wait about a week before brewing.
- Medium-Light Roast: Generally good to enjoy immediately upon receipt.
- Medium Roast: Usually fine to drink right after delivery.
- Dark Roast: Best consumed as soon as possible.
After opening, transfer to your own airtight container.
Store at room temperature, away from sunlight, for optimal shelf life.
DELIVERY
- Roasted and shipped Monday to Friday
- Orders paid by 12:00 PM (KST) on previous business day ship the same day (no weekend/holiday shipping)
- Shipping may take up to 3–4 days in busy periods
- We’ll contact you if stock runs out or product details change
- For remittance issues, contact CuppingPost at +82-10-2241-2442
ROAST
At Blackroad Coffee, we use the Loring S7 (optimized for light roasts) and COFFED SR30. True to our “diversity” philosophy, constant experimentation and strict QC keep our roasting at its best.
Returns & Exchanges
- All beans sold within 10 days of roasting for maximum freshness.
- Change-of-mind returns must arrive within 14 days (shipping paid by customer).
- Defect/incorrect items: return within 3 weeks—our company covers shipping.
- Round-trip shipping for change-of-mind returns is at buyer’s cost.
Non-Returnable / Non-Refundable Conditions
- If packaging is opened/damaged, reducing resale value.
- Missing components/accessories.
- When return restrictions apply under consumer protection law.
