Ceresia Coffee Roasters is a Thai-Venezuelan family operation that has been sourcing and roasting in Bangkok since 2013.
Best for Single-origin beans sold by weight from as little as 50g
Ceresia Coffee Roasters is a Thai-Venezuelan family operation that has been sourcing and roasting in Bangkok since 2013. The family buys single-origin green beans directly from farms and cooperatives, then roasts in-house on a weekly schedule rather than holding large pre-roasted stock, a cadence that keeps what's on the shelf close to the date it came off the roaster.
That weekly rhythm carries through to retail: roasted beans are sold by weight starting from as little as 50 grams, letting walk-in customers buy a small taste of a lot without committing to a full bag. It's a retail structure built around trying beans rather than stocking up, consistent with a roastery that prioritizes freshness and variety over volume and shelf life.
Family-run, direct-sourced from farms and cooperatives, and roasted weekly for a retail counter that will sell by the gram, Ceresia has built its Bangkok identity around the kind of close, small-batch control that's harder to maintain at larger commercial roasteries.
DoiTung sells coffee and macadamia grown through the royal Doi Tung Development Project, alongside handicrafts made by the same highland communities. Its retail runs beside its own lodges in Chiang Saen and near the Golden Triangle.
Best for DoiTung sells coffee and macadamia grown through the royal Doi Tung Development
DoiTung traces back to the Doi Tung Development Project, a royal initiative in Thailand's far north tied to what the site refers to as the Princess Mother's entourage and officials of the project — the origin story behind why a single brand today sells coffee, macadamia and handicrafts together rather than specializing in one category. The coffee itself is 100% roasted Arabica, offered across light, classic and dark roasts plus capsules, drip bags and cold brew, giving the estate's beans several formats rather than a single default blend. Macadamia, grown in the same highland project area, comes in natural, salted and wasabi flavors alongside cookies, spreads and honey — a second cash crop sold under the same roof as the coffee. The handicraft side covers fashion (blouses, scarves, bags), tableware and homeware like ceramics, carpets and cushion covers, work that ties back to the highland communities the development project was set up to support. DoiTung also runs its own hospitality arm, with DoiTung Lodge in Chiang Saen and the Greater Mekong Lodge near the Golden Triangle's Hall of Opium, turning the brand into a full destination rather than just a retail line.
Roots Coffee Roaster runs a Cup to Farm program connecting Thai growers to its five Bangkok branches, including Ari and Ratchathewi. Its seasonal drinks use local ingredients such as Som-Kliang citrus.
Best for Roots Coffee Roaster runs a Cup to Farm program connecting Thai growers
Roots Coffee Roaster describes itself as a coffee pioneer with a focus on Thai coffee, and the emphasis holds up in the details: rather than a generic direct-trade claim, the brand runs a Cup to Farm program naming the actual farmers, processors and regional connectors it works with, from northern growers to producers of local ingredients in the south. That regional focus extends to the drinks menu itself — seasonal Barista's Choice specials have included a Snowy Citrus Cold Brew built around Som-Kliang, a Thai citrus fruit, rather than syrups sourced from a generic supplier catalogue. The brand has grown into a genuine Bangkok chain, with confirmed locations at Ari and Ratchathewi and additional branches in Thonglor, Sathorn and Lasalle — five neighborhoods across the city rather than a single flagship café. Alongside brewed coffee, Roots sells whole beans and brewing equipment through its stores. For a category where "we source ethically" is often left unproven, naming the specific program, the specific regional ingredients and the specific branch network gives Roots a more concrete claim to its self-described pioneer status.
Baan Tai (original), with a roastery in Haad Yao and an outpost near Thong Sala pier
Bubba's Coffee has roasted single-origin Thai beans on Koh Phangan since 2015, sourcing named lots like high-altitude Mae Daet Noi and natural-process Chiang Mai coffee. The all-day menu pairs house-roasted espresso with a vegan and gluten-free brunch.
Best for Koh Phangan-roasted Thai single-origin coffee
Bubba's Coffee traces back to 2015, when the business began as a single stall in Baan Tai on Koh Phangan. It has since grown into three locations across the island — the original Baan Tai stall, a dedicated roastery and café in Haad Yao, and a third spot near the Thong Sala pier — with all beans roasted on-site at the Haad Yao facility rather than shipped in pre-roasted. The sourcing reaches into specific growing regions of mainland Thailand: one bag is labelled high-altitude single-origin coffee from Mae Daet Noi, while another draws on natural-process beans from Chiang Mai, giving the shop a traceable link between a specific Thai farm and the cup served on the island. The menu runs all day, pairing house-roasted espresso and filter coffee with a vegan- and gluten-free-friendly brunch built for long-term residents rather than a one-time tourist crowd, and the brand describes itself around "the rhythm of island life" — relaxed rather than polished. For visitors used to imported, pre-roasted beans at beach cafés, Bubba's stands out for actually roasting in-house, in a fixed location on Koh Phangan itself, with named-origin lots rather than an unlabeled house blend.
A social enterprise brand from a royal development project, operating across coffee and macadamia, handicrafts, a cafe, tourism and horticulture divisions, plus a lodge. Its store sells gifts, seasonal fashion and eco-products alongside plants.
Graph Coffee Co began cupping in 2016 and started roasting its own beans in 2017, growing from a Chiang Mai café into a 15-venue group across Thailand. Sister concepts Roamer Burger, Kiln Matcha and General Coffee share the same ownership.
Best for House-roasted specialty coffee from Chiang Mai
Graph Coffee Co traces back to 2009 in Chiang Mai, though the roasting side of the business came later: cupping practice started in December 2016, and the company began roasting its own coffee the following December at what it calls Gateway Coffee Roaster. That timeline shows in how the company talks about itself -- less a roaster that opened a café than a café group that grew into roasting its own beans. A 2018-2019 knowledge exchange with Tennyson, a roaster in Melbourne, fed back into the program, and the company has since built out sister concepts under the same ownership -- Roamer Burger, Kiln Matcha, General Coffee -- alongside the core coffee bars. The output now spans more than 15 venues across Chiang Mai, Bangkok and Phuket, and the packaged range runs unusually wide for a regional roaster: drip bags, coffee capsules, instant Arabica and canned coffee sit alongside standard roasted beans, aimed as much at retail shelves as at the espresso bar.
Founded in 1973 by a Thai forensics specialist, the British Consul and an engineer who met at a Chiang Mai hospital, Mengrai Kilns still hand-throws celadon tableware, tea sets and lamp bases at its Old City workshop, now run by the founder's daughter.
Best for Founded in 1973 by a Thai forensics specialist
Mengrai Kilns traces to 1973, when Dr. Srisukri, a Thai forensics specialist, the British Consul Donald Gibson, and engineer Alex Walker -- who had met while working at Suan Dok Hospital in Chiang Mai -- opened a celadon factory together in Ton Pao village, San Kamphaeng, the district long associated with the region's ceramics trade. The workshop specializes in celadon, the jade-and-cobalt reduction-fired stoneware historically tied to mainland Southeast Asian kilns, alongside unglazed pottery, vases and terracotta sculpture. Dr. Srisukri's daughter, Duangkamol, has since taken over the business; trained as a microbiologist, she has applied that scientific background directly to refining glaze chemistry and firing methods rather than treating the workshop as a purely traditional craft operation. Around 30 workers now throw, trim and glaze each piece at the company's Old City premises on Soi Samlan 6, where a retail gallery sits alongside the working studio and is open daily. More than fifty years after its founding by a doctor, a diplomat and an engineer with a shared interest in ceramics, the workshop remains a hands-on production operation, with tableware, tea sets and lamp bases still made on the same site where the kilns first fired.
Sensation Coffee Roasters names the specific farms behind its lots, from Panama's Hacienda La Esmeralda to Colombia's Lomaverde and El Bombo. It also roasts two Thai lots from the Mae Hong Son region alongside them.
Best for Named single-farm coffees from Panama, Colombia and Thailand
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