Saenchai Coffee Estate — Thailand
From Kalayaniwattana, Chaem Luang, in Chiang Mai, northern Thailand, Saenchai Coffee Estate is produced by Saenchai Jupo.
The coffee grows at elevations of 1,200–1,500 metres above sea level in fertile, nutrient-rich soil. The lot includes Typica, Catuai, Catimor and Bourbon varieties.
The coffee undergoes Natural Coconut Water Fermentation, a distinctive processing method used for this lot.
Its cup profile features dried prune, guava, stone fruit, mango, honey and wildflower notes, with a juicy character.
Coffee Details
- Origin: Chiang Mai, Thailand
- Farm: Saenchai Coffee Estate
- Producer: Saenchai Jupo
- Altitude: 1,200–1,500 MASL
- Varieties: Typica · Catuai · Catimor · Bourbon
- Process: Natural Coconut Water Fermentation
- Moisture: 10.9% (Wilo 200)
- Main Tasting Notes: Dried Prune · Guava · Mango
Sanchai’s Pink Coconut Coffee
An experimental fermentation that supports local farmers
In the highlands of Galyani Vadhana, Chiang Mai, Saenchai Jupo is developing new ways to process coffee at Saenchai Estate. A second-generation farmer raised in a coffee-growing family, he is known for his love of coconuts and his interest in experimenting with post-harvest methods. In 2025, his Bourbon lot placed third in the Thailand Cup of Excellence, scoring 89.90 points. Saenchai was also named among Thailand’s ten most influential coffee figures of 2025.
From a childhood love of coconuts to a new process
The idea for Pink Coconut coffee grew from Saenchai’s childhood love of coconuts. As his experience with fermentation developed, he began exploring pink coconut water as part of coffee processing. The water is frozen for storage and preparation, then used at the start of a processing session.
The aim is not to add coconut flavor to the finished coffee. Instead, coconut water becomes part of the fermentation experiment, allowing Saenchai to explore its effect on the coffee as it develops. One roaster describes the resulting lot with notes of wild berry, kiwi, and pomegranate, suggesting a fruit-forward profile beyond the process name.
How Pink Coconut coffee is processed
The process begins with the selection of ripe coffee cherries, which are washed with filtered water. The cherries are then soaked and fermented in pink coconut water for 72 hours. Pink coconut water is known for its naturally occurring, uncommon color, while this coconut variety is valued for the higher sugar content of its water—an appealing quality for fermentation experiments.
After fermentation, the coffee is carefully dried on raised beds, with temperature and humidity monitored to help control drying and protect the quality of the lot. Saenchai uses technology to manage drying conditions and equipment designed to reduce water use in some stages of processing. Details can vary between lots: a published description of another Saenchai coffee, for example, describes drying in a temperature-controlled dome followed by a low-humidity room.
A processing station for experimentation and shared learning
Saenchai has dedicated space for processing and experimentation. His work includes washed, honey, and natural coffees, as well as aerobic and anaerobic fermentation and yeast fermentation. He also explores local ingredients and coffee by-products, including cascara and mosto, in fermentation experiments.
He shares what he learns about farming, harvesting, and processing with local producers. In this way, the processing station supports more than his own coffee: it also creates opportunities for farmers in the area to exchange ideas and develop their skills.
Pink Coconut and the Cup of Excellence connection
According to the processing details supplied for this coffee, Pink Coconut uses the same method as Saenchai’s 2025 Bourbon lot that placed third at the Thailand Cup of Excellence. The official results list that third-place Bourbon lot as dry/natural processed, with a score of 89.90 points.
Bunah purchased Saenchai coffees through the Cup of Excellence auctions in 2024 and 2025: his 2024 lot placed 26th with 87.00 points, and his 2025 lot purchased by Bunah placed 20th with 87.20 points. These are separate lots from Saenchai’s third-place 2025 coffee; Bunah purchased the 20th-place lot, while another buyer won the third-place lot. Pink Coconut has also appeared in Bunah’s Exceptional Filter collection.
Pink Coconut is more than an experiment with an unusual ingredient. It reflects Saenchai’s approach to coffee: testing ideas carefully, learning from each harvest, and sharing that knowledge with local farmers. The result is an innovation that reaches beyond the processing station and contributes to the wider coffee community in northern Thailand.