Thailand coffee

 Thai coffee is known for its unique sweet, bold, and sometimes chocolatey or fruity flavor profiles, often enhanced with local ingredients like rice, soy, or corn, and a distinctive preparation style using cloth filters and sweet condensed milk for the popular iced Oliang (iced black coffee). 

Cultivated in the northern highlands, especially near Chiang Mai, coffee replaced opium farming in the 1970s through the Royal Project, and the country is a significant, albeit lesser-known, producer with a growing specialty market and a strong domestic consumption base.

Thai coffee is often described as strong and sweet, with notes of caramel, nuts, and chocolate, sometimes with fruity undertones.

A unique feature is the inclusion of ingredients like corn, soy, rice, or sesame seeds to add depth and unique flavors, according to Asian Inspirations and Coffeeness, respectively.

Cultivation & Regions
Northern Highlands: The best Arabica beans come from the fertile, cool climates of the northern highlands, such as in the Chiang Mai region.
Robusta: While the country also grows Robusta beans, primarily from the southern coastal plains, there is an increasing focus on high-quality Arabica and fine Robusta for specialty markets.

History: Coffee cultivation began in the 1970s as part of former King Bhumibol Adulyadej's Royal Project, aiming to alleviate poverty and replace opium farming with sustainable agriculture, according to Asian Inspirations and Castle Trustees.

Preparation & Culture
Café Boran / Oliang: The traditional method uses a cloth filter bag to brew strong, bold coffee, which is then served very sweet, often with condensed milk, and with ice to combat the tropical heat.
Iced Coffee: Many Thai coffee drinks are served iced, including Oliang, which balances the strong brew with sugar over ice.
Booming Ecosystem: Thailand has a vibrant specialty coffee scene, with a focus on sustainable farming, small-scale farmers, and micro-mills processing their beans.