The wave-pattern facade at Phra Khanong translates temperature and time changes during roasting into built form. The Chiang Mai branch, designed by Anuwat Kobnampetch, uses parametric curves that mirror a roasting profile graph, with dynamic lighting that shifts colour through the roasting stages.
Beans from Laos, Brazil, Chiang Rai, Colombia, Ethiopia, and Costa Rica rotate through over 30 flavours, categorised as F (fresh/floral), C (colourful/fruity), B (balanced/sweet), or S (spice/savoury). The SOCOF programme offers SCA certifications and Q Grader training, and exports reach Dubai and Taiwan.