Ho Hwayt

Dark Chocolate, Raisins, Chestnut
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This coffee truly captured our attention as it is from a producing country that was unheard of just two years ago: Myanmar. Sara Morrocchi, founder of our importing partner started a project in this region three years ago with the goal to release farmers from secretly having to produce opium for druglords by focusing on the production of specialty coffee. From the start, we were triggered by the story and decided to support it. For more info download the factsheet or read below.

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Heritage

  • Country Myanmar
  • Region Taunggy District
  • Cooperative Hopong
  • Lot Ho Hwayt
  • Variety S795, Catimor, Caturra, Catuai, Bourbon
  • Processing method Natural
  • Altitude 1100 - 1600 Metres
  • Harvest November - March
  • Certificate Conventional

Hopong Cooperative, Myanmar

This coffee truly captured our attention , as it is from a producing country that was unheard of just three years ago: Myanmar. A country that only recently started to produce specialty coffee and does so with impressive speed and result. Last year, we had an amazing coffee from the Long Hay lot. This time, the Ho Hwayt lot came out as our favourite. Both come from the Hopong cooperative. Sara Morrocchi, owner of our importing partner, started a project in this region three years ago. The goal is to release farmers from secretly having to produce opium for druglords by focussing on the production of specialty coffee. From the start, we were triggered by this story and decided to support it.

The Hopong farmers learned through social media that neighbouring communities were producing specialty sundried natural coffee with the help of Winrock, an NGO running specialty coffee production in the area. Winrock organised an intensive 2 week training for the Hopong leaders, after which the leaders  turned back to their communities and implemented their knowledge in their practices. Further, they learned from the other communities about elevating quality, securing better incomes and gaining visibility in the international market. Most remarkable is that they’ve achieved it with hardly any outside funding or training.

Natural process

The indigenous farmers of the Hopong community pick the coffee cherries by hand in the early hours of the day. After that, the cherries are collected at the Hopong drying stations. On delivery, they are screened and manually selected to about 95% cherry ripeness level. The fully ripe cherries are placed on raised beds and processed naturally in the sun, where they dry for 13-17 days. The result is a amazing cup with notes of dark chocolate, raisins and chestnut. 

 

For us, this story is a perfect example of how, with the right support, an origin can learn  how to produce good quality coffee, and at the same time improve the quality of life.

 

Photo credits: This Side Up

Drying beds at one of the two washing stations of the Hopong corporation.

Constantly controlling quality to raise the bar at Hopong.

Brew advice espresso

  • Dose double espresso 19 grams
  • Extraction time 25 seconds
  • Shot weight 46 grams

Brew advice filter

  • Dose 15 grams
  • Water 250 grams at 96 degrees
  • Procedure 30 seconds bloom with 50 grams of water, fill up with water to 250 grams
  • Total extraction time 2.30 minutes

Serve Bocca

Every day we strive to craft coffee like no other. It’s fresh, it’s brewed perfectly and it elevates an experience. Get in touch and we’ll invite you to sample our range of coffee. We love to tell you more about the origins of each, the farmers we support, how roasting brings out different characteristics – and get to know you too!

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