Nui & Aoy Jaisooksern
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Nui Intakad and Aoy Jaisooksern are a pioneering producer couple in the Doi Saket region of Chiang Mai, Thailand, who transitioned from city careers to revitalize their family's coffee farm. They are recognized for preserving heirloom Typica varieties and implementing modern specialty processing methods that produce clean, complex flavor profiles, helping to elevate the reputation of Thai specialty coffee on the global stage.
Nui Intakad and Aoy Jaisooksern represent a new generation of coffee producers in Thailand who have successfully bridged the gap between traditional agricultural heritage and modern specialty coffee standards. Based in the Doi Saket district of Chiang Mai, the couple made the significant decision to leave their urban professional lives behind approximately five years ago to return to their family’s coffee farm, seeking to apply contemporary processing techniques to their ancestral land.
The history of coffee in this region is deeply rooted in the late 1970s, when Arabica trees were introduced as part of a royal initiative to provide an alternative to opium cultivation. Nui and Aoy have been instrumental in preserving these original, legacy Typica trees, which are increasingly rare in a landscape often dominated by newer, higher-yielding hybrids. By maintaining these heirloom varieties, they contribute to the genetic diversity and historical continuity of Thai coffee.
In practice, their work is defined by a commitment to precision and experimentation. Working in collaboration with organizations like Beanspire, they have moved beyond traditional commodity-grade production to focus on high-quality specialty lots. Their approach involves meticulous attention to harvest and post-harvest processing, which has resulted in distinct, clean cup profiles often characterized by notes of dark chocolate, lime cheesecake, and cherry.
For the roaster and the consumer, the work of Nui and Aoy signifies the potential of Thai coffee to compete in the global specialty market. Their ability to extract complex, juicy acidity and sweetness from the Typica variety—often grown at altitudes around 1,500 meters—demonstrates the efficacy of modern specialty methods when applied to high-quality, well-tended heirloom stock.
Their story is emblematic of a broader shift in the Thai coffee industry, where smallholder farmers are increasingly recognized for their individual contributions rather than being grouped into anonymous regional lots. By focusing on traceability and quality, they have secured a place in the portfolios of reputable international roasters, proving that small-scale, family-run farms can produce world-class coffee through dedication and technical refinement.
Today, Nui and Aoy stand as a testament to the viability of returning to the land. Their transition from city life to coffee production has not only preserved a family legacy but has also helped define the modern identity of Doi Saket coffee. As the specialty industry continues to value transparency and unique origin stories, producers like Nui and Aoy remain essential to the ongoing evolution of the Thai coffee sector.