You get a sweet, juicy blend that balances bright orange against smooth, creamy chocolate, finished with a floral hint of jasmine. The body stays mild and the sweetness stays balanced, so every cup lands clean and vibrant for anyone who loves a rich but easy-drinking coffee.

A signature blend from northern Thailand's highlands: Khun Chang Kian in Chiang Mai and Doi Chang in Chiang Rai. It's given a light-to-medium roast that keeps the clean acidity and sweetness forward. Let the beans rest 3 to 5 days after roasting, then brew as pour-over or espresso to show off the orange and jasmine, or add milk to melt the chocolate into the body.

Highlights

• Sweet balance of orange and chocolate
• Floral jasmine top note
• Mild body, balanced sweetness
• Signature blend from northern Thailand
• Light-to-medium roast
• No artificial flavors or additives
• Great for pour-over, espresso, and milk

Specifications

• Type: Signature blend
• Origin: Thailand
• Regions: Khun Chang Kian - Chiang Mai, Doi Chang - Chiang Rai
• Roast level: Light-to-medium
• Tasting notes: Orange, Chocolate, Jasmine
• Net weight: 200 g

A signature blend from Thailand's Graph roastery, built for balanced acidity, a wine-like aroma, and a sweet brown-sugar finish. In the cup you get notes of wine, dried fruit, brown sugar, and a bright touch of grapefruit for a lively, multi-layered coffee.

The blend pairs Arabica from Doi Chang and Khun Lao in Thailand's northern Chiang Rai province, given a light-to-medium roast that preserves its aromatic acidity and natural sweetness with no added flavoring. To bring out its wine-like character, brew it as pour-over (V60) or Chemex, and give freshly roasted beans three to five days to degas before your first cup.

Highlights

• Signature blend from Thailand's Graph specialty roastery
• Balanced acidity with a wine-like aroma
• Notes of wine, dried fruit, brown sugar, and grapefruit
• Thai origin: Doi Chang and Khun Lao, Chiang Rai
• Light-to-medium roast that highlights aromatic sweetness
• No added flavoring, purely natural character
• Ideal for pour-over (V60) or Chemex

Specifications

• Origin: Thailand
• Region: Doi Chang & Khun Lao - Chiang Rai
• Variety: Arabica (blend)
• Roast: Light to medium
• Tasting notes: Wine, dried fruit, brown sugar, grapefruit
• Net weight: 200 g

Juicy blueberry up front, then a fresh lemony acidity that cleans the cup, and a honeyed sweetness to close it. Balance is what this blend is really about: sweet and tart in measured proportions, with a honey aroma that shows up before you even drink.

A blend of three Thai lots: Galyani Vadhana and Khun Chang Kian in Chiang Mai, plus Doi Chang in Chiang Rai, at a light-medium roast that keeps the lively acidity and floral aroma intact. Brew it on V60 at 1:16 with water around 92C to show the blueberry at its clearest, or pull it as espresso for a sharp, fruity, sweet shot.

Highlights

• Thai blend of three lots
• Notes of blueberry, lemon and honey
• Refreshing acidity, balanced sweetness
• Light-medium roast
• Omni: works on filter and espresso
• 200g net weight

Specifications

• Roaster: Graph
• Origin: Thailand
• Region: Galyani Vadhana and Khun Chang Kian (Chiang Mai), Doi Chang (Chiang Rai)
• Tasting notes: Blueberry, lemon, honey
• Roast: Light-medium (omni)
• Brew method: Espresso and filter
• Net weight: 200g

Expect a sweet, juicy cup with a hint of dried-fruit acidity and a smooth, balanced aroma of maple syrup and brown sugar. Graph's "Candy Man" signature blend leans into comforting sweetness, so notes of prune, maple syrup, and brown sugar carry through every sip.

A Thai blend from Chiang Mai roaster Graph, bringing together beans from Pang Hai in Chiang Mai and Mae Jam in Lampang, roasted to a medium level that balances sweetness with a smooth body. Brew it however you like: it pours a balanced cup through pour-over or French press, and pulls a rich, creamy espresso if you prefer it with milk.

Highlights

• Signature blend from Thai specialty roaster Graph
• Notes of prune, maple syrup, and brown sugar
• Sweet and juicy with a light dried-fruit acidity
• Medium roast with a smooth, balanced body
• Beans sourced from Chiang Mai and Lampang, Thailand
• Works for pour-over, French press, and milk-based espresso
• 200g bag

Specifications

• Origin: Thailand
• Region: Pang Hai (Chiang Mai) & Mae Jam (Lampang)
• Variety: Blend
• Roast: Medium
• Tasting notes: Prune, maple syrup, brown sugar
• Net weight: 200g

An aromatic Thai blend that gives you the sweetness of brown sugar alongside the depth of chocolate and caramel. The body is bold and the taste is warm and balanced, delivering a rich, comforting cup for mornings or after a meal.

The beans are blended from Doi Chang and Khun Lao in the Chiang Rai region of northern Thailand, then given a medium-dark roast that brings out the bold body and the sweetness of caramel and brown sugar. Brew it as espresso for a concentrated, rich shot, or add milk for a warm, sweet latte.

Highlights

• Brown-sugar sweetness with chocolate and caramel
• Bold body and a warm, balanced taste
• Rich, comforting cup that suits lattes
• Thai origin from Doi Chang and Khun Lao
• Medium-dark roast for depth and body
• Ideal for espresso and milk drinks
• A perfect pick for rich, sweet-coffee lovers

Specifications

• Origin: Thailand
• Region: Doi Chang & Khun Lao, Chiang Rai
• Variety: Thai Arabica
• Process: Washed
• Altitude: Northern Thailand highlands
• Roast: Medium-dark
• Tasting notes: Dark chocolate, caramel, brown sugar
• Net weight: 200g

A bright Thai blend that gives you a balanced sweet-and-sour strawberry flavor with a creamy smoothness and an aromatic caramel note. It is a playful, lighter cup for anyone who wants a distinct fruity coffee without any bitterness.

The beans are blended from Khun Chang Kian in Chiang Mai and Khun Lao in Chiang Rai, then given a light-to-medium roast to preserve the fruity acidity and strawberry character. Brew it as pour-over or V60 to highlight the strawberry and caramel, or try it iced for a refreshing cup.

Highlights

• Balanced sweet-and-sour strawberry flavor
• Creamy smoothness with an aromatic caramel note
• Bright, lighter fruity cup
• Thai origin from Khun Chang Kian and Khun Lao
• Light-to-medium roast that keeps the acidity
• Great for pour-over, V60 and iced coffee
• A standout pick for fruity-coffee lovers

Specifications

• Origin: Thailand
• Region: Khun Chang Kian (Chiang Mai) & Khun Lao (Chiang Rai)
• Variety: Thai Arabica
• Process: Washed
• Altitude: Northern Thailand highlands
• Roast: Light-to-medium
• Tasting notes: Strawberry, buttercream, caramel
• Net weight: 200g

A rich Thai blend that gives you a smooth, velvety dark-chocolate flavor layered with sweet dried raisin and a touch of wild honey on the finish. The body is full and the sweetness lingers, making it an easy pick if you love bold, dessert-leaning cups.

Grown in the highlands of northern Thailand across Doi Chang and Huay Chom Phu in Chiang Rai, then given a medium-dark roast that draws out its chocolate depth and sweetness. Brew it as espresso for a dense, concentrated shot, or as pour-over to let the honey and raisin notes read more clearly.

Highlights

• Smooth, velvety dark-chocolate flavor
• Sweet dried raisin and wild honey finish
• Full body with a balanced taste
• Thai origin from the Chiang Rai highlands
• Medium-dark roast for depth and sweetness
• Works well for espresso and pour-over
• Ideal for lovers of bold, rich cups

Specifications

• Origin: Thailand
• Region: Doi Chang & Huay Chom Phu, Chiang Rai
• Variety: Thai Arabica
• Process: Washed
• Altitude: Northern Thailand highlands
• Roast: Medium-dark
• Tasting notes: Dark chocolate, dried raisin, wild honey
• Net weight: 200g

You get a full-bodied coffee with a caramel aroma and a juicy, plum-like sweetness. Its deep dark-chocolate character gives you a bold, warming cup made for anyone who wants a strong coffee with real personality.

A signature blend from northern Thailand's highlands: Galyani Vadhana in Chiang Mai, plus Doi Chang and Khun Lao in Chiang Rai. It's given a medium-dark roast that brings out the full body and its caramel and dark-chocolate notes. Let the beans rest 3 to 5 days after roasting, then pull a rich espresso or add milk for a strong, indulgent drink.

Highlights

• Full, strong body
• Caramel aroma
• Juicy plum-like sweetness
• Deep dark-chocolate flavor
• Signature blend from northern Thailand
• Medium-dark roast
• Ideal for espresso and milk drinks

Specifications

• Type: Signature blend
• Origin: Thailand
• Regions: Galyani Vadhana - Chiang Mai, Doi Chang & Khun Lao - Chiang Rai
• Roast level: Medium-dark
• Tasting notes: Dark chocolate, Plum, Caramel
• Net weight: 200 g