Tep Sadej is a very small village in the hills surrounding Doi Saket, one of the districts of Chiang Mai Province.  Prior to the 1986 introduction of this catamor varietal arabica, this village was roughly split between one group of people who grew rice, and another who grew jute.  The processing of jute polluted the water used in the rice fields, causing the water buffalo to get sick, and so these people were constantly at odds.  They now live in harmony growing their fine coffee, and are known for employing a rather special technique called the "honey" process.

The "Honey" process leaves the sugary mucilage of the cherry intact during the drying phase.  This then ferments somewhat, resulting in unique flavors and moderate acidity.  Our Thep Sadej coffee is earthy, maybe a bit spicy, a bread-like flavor and sweetness, with medium body.