Development And Upgrading Of Coffee Cultivation, Value Addition, And Community-Based Management Among Tea-Coffee Quality Farmers In Ban Pok Mae On District Chiang Mai Province

Abstract

This research aims to generate knowledge and enhance the quality of community-grown coffee beans for specialty coffee evaluation. The study focuses on improving the quality of Arabica coffee and analyzing the return on investment in coffee production, with particular emphasis on post-harvest processing. Additionally, the research examines the coffee supply chain to enhance operational efficiency and develop management systems that optimize the use of available materials and equipment, thereby strengthening the competitiveness of Thai coffee in the broader market. The research sample comprised two groups: (1) 26 local coffee farmers from Ban Pok and 12 regional entrepreneurs, totaling 38 participants; and (2) 100 stakeholders including producers, operators, experts, and consumers engaged through exhibitions, competitions, and trade fairs in Mae On District, Chiang Mai Province, and other regions. Findings indicate that Ban Pok farmers received academic support to promote forest-friendly cultivation practices. Arabica coffee of the Catuaí variety was grown in agroforestry settings, yielding a distinctive flavor profile characterized by notes of chocolate, wildflowers, grains, berries, persimmons, and passion fruit flavor elements uniquely associated with the region. Harvesting and processing are conducted manually, particularly during the midstream phase, when ripened coffee cherries are carefully selected. Farmers sell their produce in two primary forms: (1) fresh coffee cherries and (2) parchment coffee processed using the wet (washed) method. Community capacity-building initiatives led to improved coffee quality, with four individuals successfully achieving specialty coffee certification from the Specialty Coffee Association (SCA). While the Ban Pok coffee supply chain reflects substantial experience and production capability, it still lacks comprehensive value addition through product development and processing, particularly in midstream and downstream operations. There remains a need for quality enhancement through grading and evaluation in alignment with SCA standards, which will facilitate the production of high-quality specialty coffee and strengthen the overall value chain. Project interventions included training programs and capacity-building workshops targeting entrepreneurs involved in all stages of the supply chain upstream, midstream, and downstream. To enhance the market competitiveness of Thai coffee, the project recommends development in five key areas: (1) cultivation improvement and upgrading, (2) refinement of production processes, (3) advanced coffee processing techniques, (4) strategic marketing management, and (5) strengthened community enterprise administration.