Sopa's estate

Bongkotsasada Chaiprom

16

Mae Toei Coffee Origin
The coffee journey in Mae Toei began in 1986 under a United Nations (UN) initiative. The project encouraged highland farmers to cultivate cold-climate fruits, vegetables, and crops to replace opium cultivation—with coffee being one of the key alternatives. Initially, varieties such as Typica, Catimor, Bourbon, and Caturra were introduced.
However, the farms predominantly feature Catimor, which is grown as a mixed field blend rather than separated by specific varieties.
What makes Mae Toei coffee truly exceptional is its distinctive flavor profile and unique character, boasting a sweet and tart fruitiness reminiscent of honey, accompanied by a delightful floral aroma.
The coffee thrives in a pristine, lush natural forest ecosystem. Blessed with an ideal environment, the region maintains a comfortable average temperature of 25–30°C year-round—neither too hot nor too cold—along with abundant rainfall and perfect humidity levels for optimal coffee growth.