Beanspire collaborates with a coffee cooperative in Mae Chedi, Chiang Rai, an area traditionally known for tea, but where coffee is gaining popularity among young farmers due to the rising demand for specialty coffee. In its third year of production, this special coffee is now being exported. The farmers employ tea fermentation techniques, fermenting the coffee fruits for 9 days in closed HDPE bags before drying them on raised beds. This anaerobic fermentation produces lactic acid, enhancing the coffee's body, winey-ness, sweetness, and complexity. The Chiang Mai hybrid, a rust-resistant variant developed by the late King, contributes to improving the coffee's cup quality.