Jardin de Claude

12/07/2026

Natural Anaerobic: the one that started everything.
This is our origin process. I've been doing it since our very first harvest, season 2021/2022.
Back then we could barely process our own coffee. Our capacity was so small we were still selling our cherries to a processing plant and kept just two lots of 400kg to work on ourselves. I was studying for my Q Processing certificate by day, and processing by night after getting the cherries and I'd sort them by hand. We had no harvest team yet, so the lots came in full of green, overripe, and black dry cherries, and every good one had to be picked out by hand. I remember finishing the first lot at 4am, taking a short nap, and heading straight to class.
The setup was basic — I was fermenting in ziplock bags. But I already knew what I was chasing: sweetness, and berries. The idea was simple. Ferment the coffee sealed for 48 hours, and protect it from the big temperature swing between Chiang Mai's hot days and cold winter nights by submerging the ziplock under water in a tank. I was inspired by the Thai processors who were mastering fermentation at the time — I loved drinking their coffee, I wanted to understand how they did it and see if we could do it too.
The first result was unexpected. So fruity. I couldn't quite believe it had come from our farm.
We've been fine-tuning it ever since. In 2024 we sent it to the Thai Specialty Coffee Awards for the first time and were selected to the final by the national jury — a preliminary score of 86.9, a final of 83.92. The year after, we sent it again: 87.3 in preliminary, 85.38 in the final — over the 85 threshold to be awarded. We placed #21. But standing on that stage among processors whose coffee we've admired and loved for years was something I still find hard to describe.
This year we didn't send it to compete. But we've reproduced the same process, and we'd love to put it in the hands of a roaster who'll do their own craft with it.
In the cup: Fruit Bomb — berries, yellow tropical fruit, floral.
Origin: Thepsadet . 1,100–1,300m · 2026 crop
Lot status: 84kg green available · Sample requests open — DM us.

05/07/2026

Yellow Bourbon Natural:
Just ripe and clean cherry, the sun and time🤎🖤

Some lots we push and experiment with. This one we simply let be.
Yellow Bourbon, picked ripe, then sorted by hand through three rounds of cleaning until cherries are very clean.
From there, patience does the rest. The cherries rest on raised drying beds for around 35 days — slow and even, until the fruit sugars settle into the bean.
In the cup: pineapple, citrus, black tea. Bright, fruity, and clean — the natural character of the varietal and our terroir.
Origin: our own estate, Doi Saket · 1,100–1,300m · Yellow Bourbon · 2026 crop · Natural process.
Lot status: ~33kg green available. 1kg up to the full lot. Sample requests open — DM us.

🌱 Jardin de Claude · single estate, Doi Saket, Chiang Mai

07/06/2026

Fermentation creates berry notes while Terroir with floral notes remains:
Natural Carbonic Maceration.

For this lot, we sealed whole cherries in a bag, vacuumed it, then filled it with CO₂, the same technique used to ripen persimmons. The bag goes into a tank and is fully submerged in water. That water sits at 20–25°C and acts as a buffer: it keeps the temperature inside the bag stable against the swing between our warm days and cool winter nights. Fermentation ran ~60 hours. Brix moved from ~17 down to ~8–9 as the sugars converted, and we stopped when pH reached 4.
One thing we noticed: mosto, liquid by-product from fermentation, was noticeably more viscous than the mosto from our standard Natural Anaerobic. A different fermentation, a different characteristic.
Drying is slow and shaded. Cherries rest on raised beds, 4kg per tray, for around 35 days. We stop at 10–10.5% moisture.
In the cup: berry leads, winey, baked apple, a sweet cup built by the fermentation, all carried on the very clean profile Carbonic Maceration gives you. And underneath it, the floral note of our terroir is still there, lingering. The fermentation isn't too heavy, and the character of our forest comes through.
Origin: our own estate, Thepsadet, Doi Saket · 1,100–1,300m (a lot of climbing during harvest) · mixed Typica, Bourbon & Catimor · 2026 crop.
Lot status: Carbonic Maceration · ~75kg green beans available. Sample requests open — DM us.
🌱 Jardin de Claude · single estate, Doi Saket, Chiang Mai

06/06/2026

Thank you Psycho Coffee Roaster to bring our coffee to Roi Et and Buriram!! 🧡🖤

27/05/2026

2010. Paksong, Bolaven Plateau, Laos.
A 3-day road trip on an old Honda Wave.
My first time visiting a coffee farm. One visit planted a seed.
An idea that stayed with me for almost a decade, quietly growing, until it was ready to become Jardin de Claude in 2019.
Still remember every moment of that road trip.

27/05/2026

✨️ Perfect gift for coffee lovers ✨️
Our 6 single origin coffees from Chiang Mai, Thailand
Naturally grown, carefully picked and processed.

1,100 baht/box (delivery included in Thailand)
Limited availability - DM us to order 👍

24/05/2026

☕ Jardin de Claude — 100g Bags
เหลือจาก World of Coffee ไม่เยอะแล้ว! ลองชิมกาแฟจากสวนของเราในแบบ 100g — เหมาะสำหรับคนที่อยากลองหลายๆ process ครับ
Limited stock from World of Coffee! Try our single-origin coffees in 100g bags — perfect for exploring different processes.
🫘 Light Roast
– Wash Anaerobic
– Natural Carbonic Maceration
– Natural Nitro
– Natural Yellow
– Natural Anaerobic Sugar
– Natural Anaerobic ⚠️ เหลือน้อย / limited qty
– Red Honey ⚠️ เหลือน้อย / limited qty
– Natural Thermoshock ⚠️ เหลือน้อย / limited qty
🫘 Medium Roast
– Natural Anaerobic
– Red Honey
– Natural Yellow
💰 100g Bag
1 ถุง / bag — 220฿
2 ถุง / bags — 400฿
3 ถุง / bags — 600฿ + ฟรี 1 ถุง! / + 1 bag free!
✨ ซื้อ 3 แถม 1 — เลือก 4 process ต่างกัน แล้วลองสัมผัสรสชาติที่หลากหลายจากไร่เดียวกันครับ
Buy 3 get 1 free — pick 4 different processes and enjoy a variety of taste from one estate.
🚚 ค่าจัดส่ง / Delivery
1–2 ถุง / bags — 40฿
3 ถุง / bags ขึ้นไป — 60฿
สั่งซื้อทาง DM ได้เลยครับ 📩
Order via DM!

11/05/2026

🌿 Jardin de Claude 2026 Series

ปีนี้สวนเรานำเสนอกาแฟ 7 processes ที่แต่ละตัวผ่านการคัดสรรและทดลองอย่างตั้งใจ ตั้งแต่ signature ที่คุ้นเคย ไปจนถึงการทดลองใหม่ที่ไม่เคยมีใครทำในไทยมาก่อน ทุกตัวมาจากสวนเดียวกัน ดินเดียวกัน แต่ให้กลิ่นรสที่แตกต่างกัน จากกระบวนการ process ที่เราใส่ใจและควบคุมโดยนักพัฒนากาแฟของเรา คุณ Emmanuel Abadie (Q Process)

✨ 7 Processes | Single Origin | Thepsadej, Chiang Mai
✨ มีสารกาแฟจัดจำหน่ายด้วยนะคะ ตั้งแต่ 1 กิโลขึ้นไป ทัก inbox มาได้ค่ะ

This year, we're presenting 7 carefully crafted processes — from our beloved signatures to a first-of-its-kind experiment in Thailand. Same farm, same soil, yet seven entirely different profiles — each shaped by the processes we pour our heart into, developed and overseen by our coffee processing specialist, Emmanuel Abadie (Q Process).

✨ 7 Processes | Single Origin | Thepsadej, Chiang Mai
✨ Green beans also available from 1kg of purchase! Please DM us.

11/05/2026

07/05/2026

Day 1,
Thank you for everybody coming by our booth and sipping our coffee.
See you tomorrow at Producer Village, H119.
If you cannot make it and wants to try our new processes, send us a DM 🤎🖤