On February 23, 2025, our Lifelong learning participants explored the journey of coffee from cherry to cup, beginning at the Mae Jo warehouse. We observed the pulping, drying, hulling, and grading processes that prepare beans for roasting, gaining a deeper appreciation for the skill, precision, and care behind quality coffee production. Richard, representing the third generation of Lanna Coffee, explained how careful handling at each stage preserves flavor integrity and ensures the beans consistently meet international standards.
We visited the roastery and café of Lanna Coffee in San Phi Sua, where we sipped freshly brewed coffee as we watched a video giving an overview of the organization’s inspiring history.The story began in 1961, when Richard’s grandfather introduced coffee seedlings to highland villages as a sustainable alternative to opium cultivation. His efforts later expanded through United Nations supported initiatives that strengthened economic opportunities for highland communities. Today the organization continues its mission of community development through ethical coffee production.
The excursion was widely praised for its excellent organization, informative presentation, and meaningful insight into the foundation’s lasting impact.
