The Coffee

Meet BORICH Lot A

Our year-round main bean: a washed Arabica Catimor from Pang Po Lo, Phayao, grown between 1,000 and 1,200 MASL and roasted to order in Chiang Mai, Thailand.

Enough structure for espresso, enough sweetness for milk-based drinks, and enough character to stand apart from standard wholesale offerings — approachable for daily service while still giving your menu a clear point of difference.

Cup Direction

What to expect in the cup.

Expect a profile built around cocoa depth, honey-like sweetness, light citrus lift, and roasted nut structure.

Cocoa
Honey
Citrus
Roasted nuts

Coffee details

Coffee: BORICH Lot A
Origin: Pang Po Lo, Phayao
Country: Northern Thailand
Altitude: 1,000–1,200 MASL
Process: Washed
Variety: Arabica Catimor
Tasting notes: Cocoa, Honey, Citrus, Roasted nuts
Recommended menu: Espresso, Americano, Milk-based drinks, Iced coffee
Availability: Year-round main bean.

Menu Fit

Espresso
Test BORICH as a single origin espresso for customers looking for a coffee with more origin character.
Americano
A clean way to introduce the coffee’s cocoa, honey, citrus, and roasted nut profile.
Milk-based drinks
Medium and Dark roast profiles can both be tested in flat whites, lattes, cappuccinos, and iced milk drinks.
Iced coffee
A strong fit for cafés with cold drink demand, especially when paired with the Thai origin story.

The Roast Profiles

Two profiles, chosen by fit rather than by rank.

The same coffee, roasted two ways. Both are in the sample kit, and neither is meant to be better than the other — the right choice is the one that fits your equipment, your menu, and your customers.

Medium Roast

Balanced, versatile, and approachable.

Designed for cafés looking for a flexible profile that can work across espresso, Americano, and milk-based drinks while still preserving the character of the origin.

Best tested as

Espresso
Americano
Flat white
Latte
Batch brew, depending on the café's style

Look for

Balance, sweetness, origin clarity, a clean finish.

Dark Roast

Fuller-bodied, deeper, and milk-forward.

Designed for cafés looking for a bolder profile with more depth, stronger milk presence, and a flavour direction familiar to customers who prefer a richer cup.

Best tested as

Espresso
Latte
Cappuccino
Iced coffee
Milk-based menu drinks

Look for

Body, depth, roasted nuts, strength through milk.

Which Roast To Test

Where each roast is listed as a fit.

If your menu leads with one kind of drink, this is where each profile is recorded as a fit. It is a starting point for your test, not a recommendation — and a dash means the profile is not listed for that drink, not that it will not work.

Both roasts arrive in the kit. Taste both.

Where each roast is listed as a fit. A dash means not listed — not unsuitable. Both roasts are in the sample kit.
Drink	Medium Roast	Dark Roast
Espresso	Listed	Listed
Americano	Listed	Not listed
Flat white	Listed	Not listed
Latte	Listed	Listed
Cappuccino	Not listed	Listed
Iced coffee	Not listed	Listed
Milk-based menu drinks	Not listed	Listed
Batch brew	Listed	Not listed

Testing

Test it the way you will serve it.

A controlled test tells you more than a single cup. These four steps are how we suggest working through the kit.

Brew both roasts consistently — same recipe, grind approach, and equipment where possible.
Taste black first. Notice aroma, sweetness, acidity, body, and finish before adding milk.
Test with milk. If milk drinks are central to your menu, test each roast in the drinks your customers order most.
Compare by menu fit. The best roast is not always the most complex one — it is the one that fits your café, your customers, and the experience you want to create.

Roasted To Order

Roasted for your order, not pulled from a shelf.

Every order is roasted to order and tracked by batch, so what reaches your café is traceable to its roast. These are the roasting and quality-control practices behind it.

Roasting model: Roast-to-order
Roasted in: Chiang Mai, Thailand