Page 40 - #52 English

People
Story and Photos by Coffee t&i Thailand

Metha Tahtip

Origin Beans Coffee Roasters

Following up on our column on coffee roasters in
Chiangrai, we are still in Chiangrai and now we are excited to
be interviewing Metha Tahtip, a passionate young roaster who
always looks for more knowledge and challenges. You might be
familiar with the surname, Tahtip, and you should be if you’ve
read our last issue. He’s the younger brother of Sirikorn Tahtip,
the owner of Doi Luang Roaster, and we are here to find out if
the path he has taken has the same beginning and direction as
his sister.
Metha was born into a raw coffee beans supplying and
processing family. His sister is a roaster and coffee is a part of
his family and his life. As he sees more and more, his curiosity
began to build up and he wanted to understand it. “Before I
joined my family business, I worked other job for a while after
graduation. After working with green beans, I began to wonder
how coffee beans are roasted and what are important factors to
consider, so I started learning from my sister.” Moreover, Metha
wanted to be able to grade coffee from inside out since coffee
beans are mostly graded by their appearances such as colour,
weight, and shape. “we can’t fully evaluate coffee beans if we
don’t roast and taste them. We need to roast to find out if the
green beans we have are good or bad. I continue to learn about From the aim to grade coffee beans more thoroughly
roasting and later opened my own roaster,” and it’s been 2 years in order to improve quality of his green beans, Metha learnt the
since he opened his roaster, Origin Bean Coffee Roaster. art of roasting and set off on a new path as a roaster.
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