Hua Hin has recently welcomed a new addition to its coffee scene: Attic Coffee, a unique coffee shop where beans are roasted on-site daily. The establishment aims to elevate the coffee experience by offering patrons freshly roasted beans and an educational journey into the world of coffee tasting.
The coffee beans are sourced from the farms of K. Shaun, who guided us through the intricacies of coffee sampling using a process known as cupping. Cupping involves evaluating the aroma and flavor profiles of different roasts, a method that Shaun explains helps coffee enthusiasts appreciate the nuances in their brew.
The cupping process takes place in a dark room illuminated by a red light to minimize distractions and heighten focus on the coffee’s taste. Key aspects assessed during cupping include fragrance, aroma, flavor, acidity, body, uniformity, cleanliness of the cup, and overall quality.
Following the cupping session, we explored drip filtering methods, particularly focusing on cold brew preparation. This medium roast coffee, characterized by vanilla, spicy fruit, and floral notes, is made from 100% Arabica beans.
Shaun also shared the rich history behind the coffee. In 1980, His Majesty King Rama IX visited Ban Pong and Doi Saket and addressed the low prices of Miang tea by establishing the Pa Miang Royal Project Development Center. This initiative, supported with 300,000 baht of the King’s personal funds, aimed to develop alternative agricultural crops, including coffee. Various coffee varieties, such as Cartimor, Yellow, Katura, and Katui, were introduced.
Father Wan, a farmer who received the initial coffee seedlings from King Rama IX, emphasized the importance of sustainable farming practices. “The coffee here will be a golden fruit,” the King had proclaimed, urging farmers to avoid deforestation and to handle their crops with care. Over the years, the Royal Family, including Princess Maha Chakri Sirindhorn, has continued to support and oversee the project’s progress.
Today, the Thep Sadej area spans 75,504 rai and includes the cultivation of vanilla, cocoa, and various other crops. The community has evolved into a robust enterprise, collaborating with researchers and leading coffee distributors worldwide, earning numerous accolades and international standards.
P’Noi, the owner of Amara resort and the new Attic Coffee, shared her inspiration: “During the COVID period, my mother met Mr. Chon, a coffee expert from the Royal Project in Doi Saket. This project, initiated by King Rama IX and overseen by Princess Maha Chakri Sirindhorn, focuses on organic coffee cultivation under the shade of miang, longan, and lychee trees. Even the soaking process uses pure mineral water from Mae Rim. My mother, seeking organic products for her health, was deeply impressed by the project’s commitment to quality and sustainability.”
It was reported that Attic Roaster Coffee aims to bring this rich tradition of sustainable and high-quality coffee to Hua Hin, offering a taste of the legacy started by King Rama IX and nurtured by the local farming community.
