Grown in the highlands of Huai Chompu, northern Thailand, this variety arrived through early efforts to establish coffee in cooler mountain regions. Red Bourbon proved well-suited to elevation, slower maturation, and shifting climates—producing cups defined by balance and clarity rather than yield. As modern agriculture pushed toward efficiency, some farmers continued to grow Bourbon for a simpler reason: it delivered quality worth keeping.

We’re drawn to coffees like this because they represent ideas in practice. Preserving older varieties isn’t about nostalgia—it’s about resilience, genetic diversity, and choosing long-term value over short-term optimization.

Roasted by Hai Coffee in Bangkok, Thailand, this coffee is approached with restraint, allowing place and variety to speak. Expect floral white grape notes layered with smooth brown sugar sweetness.

This is a coffee that endured not by accident, but by choice—an example of how flavor, climate, and human judgment intersect in the cup.