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Who Makes The
BEST COFFEE
Editorial sacred-geometry illustration for DOI SAKET, not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for DOI SAKET; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for DOI SAKET; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for DOI SAKET; not a documentary photograph

Editorial illustration

🇹🇭Thailand · Chiang Mai

DOI SAKET

Roasted by The BarnRoaster's website
TRADITIONAL PROCESS
TagsThailandChiang MaiTypicaWashedRaspberryBlack TeaArabicaSingle originNui & Aoy JaisooksernThe BarnSmallholder collective lot
🇹🇭ThailandWashedTypica
Brand
—
Roaster website
Visit website
Country
🇹🇭Thailand
Region
Chiang Mai
Town
Doi Saket
Farm / Station
—
Farmer / Producer
Nui & Aoy Jaisooksern
Species
Arabica
Type
Single origin
Grade
Not specified
Variety
Typica
Process
Roast
—
Tasting notes
Blackcurrant, Raspberry, Fig, Black tea
Fermentation
Immediately pulped, then dry-fermented in a sealed tank for 24 hours; water was added for a further 24-hour wet fermentation before washing.
Drying
Dried on raised beds after washing, followed by multiple quality-control stages and final hand sorting.
Product page
Roaster's site
Date reviewed
—
Why some details are blank
  • farmThe exact release names the producers and Doi Saket area but not a specific farm.
  • harvestNo harvest month or year is published for this release.
  • roast levelThe Barn identifies it as filter coffee but does not map it to a conventional light/medium/dark label.
Spotted an error? Report a correction →
The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    DOI SAKET
  2. 02
    The brand
    Not disclosed
  3. 03
    The roaster
    The Barn
  4. 04
    The variety
    Typica
  5. 05
    The farm
    Not disclosed
  6. 06
    The farmer
    Nui & Aoy Jaisooksern
  7. 07
    The region
    Chiang Mai
  8. 08
    The country
    🇹🇭Thailand
From the producer

Nui and Aoy Jaisooksern left careers in accountancy and engineering to return to their family’s land in Doi Saket, where they apply modern specialty-processing methods to shade-grown Typica.

From the roaster

In one of the oldest coffee growing areas in Thailand, Nui and Aoy Jaisooksern have introduced modern speciality methods to deliver clean, distinct flavour. Doi Saket is a juicy coffee with delicious berry notes.

Why this coffee is noteworthy

Doi Saket documents an exact two-stage washed protocol from one of Thailand’s oldest coffee-growing areas: 24 hours of sealed dry fermentation followed by 24 hours of wet fermentation, then raised-bed drying.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Immediate pulping

Fresh cherries were pulped when they reached the mill.

02
Two-stage fermentation

Parchment spent 24 hours in sealed dry fermentation, followed by 24 hours of wet fermentation after water was added.

03
Washing and drying

The coffee was washed with clean water, dried on raised beds, and sorted through multiple quality-control stages.

What was added?

No additives, fruit, flavorings, or inoculants are disclosed.

What wasn't added?

No specific farm name, harvest date, or conventional roast level is published.

Why it matters

The exact protocol explains why this is more specific than a generic washed classification.

What you might taste

Blackcurrant, raspberry, fig, a long sweet finish, and aromatic black tea.

Sources for these process claims
  • · https://thebarn.de/products/doi-saket
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-14) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Retail listings and roaster-hosted material were excluded from independent sentiment. The exact roaster page currently shows zero customer reviews.

Until then, meet the people behind it:

Meet the farmer: Nui & Aoy Jaisooksern →
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