Café Madeleine Blend
The Blend
The people behind it
Two origins, two processing techniques, one blend.
Leb Kloedu
Huai Hom is a Karen village set high in the hills of Mae Hong Son, where coffee is grown among the forest rather than in place of it. The Kleadu family has farmed and processed here for generations, and since 2021 they have been our largest single source of green coffee.
Washed processing gives this lot its foundational body. By removing the fruit before drying, the bean yields a remarkably clean profile marked by cacao, macadamia, and a dense, grounded sweetness, with enough structure to shine through milk.
Jaroon Chaipin
Farming with his family under native forest cover in Khun Lao, Jaroon maximizes every harvest, turning discarded coffee cherries into cascara and supporting his farm's biodiversity.
Natural-process lot is dried whole inside the fruit on raised beds, driving deep sugar development and aromatic complexity. This yields a distinct espresso finish marked by dried berries, rich stone fruit, and jammy notes.
Brewing
Store in a sealed container in a cool and dark place. Coffee evolves with age, humidity, and equipment, so treat these settings as a starting point rather than a strict rule.
No intermediaries
Average across producers
supported
Rest this coffee for at least seven days post-roast before brewing. Store in a sealed container in a cool and dark place.
Sourcing figures are drawn from internal purchase records, supplier agreements and payment confirmations for fiscal year 2025, and are available for commercial review on reasonable request. Left Hand Roasters Co., Ltd. · Northern Thailand.