Coffee is shipped whole bean to ensure freshness and flavor.
Bidaar Coffee Roasters, based in Orange County, California
There is a special place in my heart for these guys, as they were the very first roaster that I ever teamed up with just weeks after I started this business. We actually helped each other get our businesses off the ground, and for that, I will forever be a grateful, loyal supporter and friend of Bidaar. It was only appropriate that they be the very first roaster I feature in this program, and I am incredibly honored to do so.
As it turns out, Varin Tsai, the fella doing the roasting, is pretty kick-ass at it! He and his two business partners, Sam and Sam (yes, you read that correctly,) were actually scientists before they began their coffee venture, so naturally, they have a curiosity behind the science of coffee roasting, and a serious attentiveness to the nuances of each bean. Aside from having a knack for their craft, these guys put a huge emphasis on making sure the stories behind their coffees are shared with the most upmost respect and detail. In just a short year and a half's time, Bidaar Coffee has made an impactful mark in the SoCal region, and are absolutely killing the scene with unique, high quality coffees that have just barely been exposed to the specialty coffee industry. This natural processed Thai is our favorite of the bunch. We hope you enjoy!
Words from Varin (Roaster)
A truly unique experience from one of the most exciting coffee origins in the world!
"Thailand represents in incredibly interesting look at a region that has the potential to create world-class coffee. North of Chiang Rai, in the mountains just south of the border of Myanmar, the hills are lush and the weather provides incredible conditions that creates green forests and cascading landscapes. In these landscapes lies tiny villages like Doi Pangkhon, in which members of the Akha hill tribe have existed for generations. The Akha people are incredibly dedicated towards creating a sustainable agricultural industry, but due to challenges, the road into the specialty coffee realm has been difficult to say the least. With a lack of infrastructure and a structured approach towards, the Akha peoples have only recently been able to make strides in the advancement of their coffee.
Much of that is due to the help of some of our amazing friends, like Fuadi Pitsuwan. Fuadi has been able to provide the opportunity for a lot of these small villages to get their coffee milled, and with his help, their coffee has not only made its way out of Thailand, but also establish itself as the future of Asian coffee. All of this is a result of the immense amount of effort in experimenting. Fuadi has aided in the creation of hybrid varietals (like the Chiang Mai 80 featured in this coffee), and provided guidance in advancing processing methods like this natural process here. In the incredibly wet climate of Northern Thailand, it's incredibly difficult for farmers to successfully process coffee using dry processing, and when they do, the yields are typically very low. Which is why we're so, so incredibly excited to bring you the result of that effort that absolutely lives up to the hype, and couldn't be happier that our friends are doing absolutely incredible things in a region that we feel will shine on the world stage soon enough. So to all of our friends who have been a part of the Thai coffee industry (shout out to Fuadi, Paul, Lee, Miguel, and everybody else), this one's for you!"
REGION:Doi Pangkhon, Chiang Rai
VARIETAL:Catui, Chiang Mai, Typica
FLAVOR PROFILE: Rhubarb, Red Muscat Grape, White Mulberry