This coffee truly captured our attention as it is from a producing country that was unheard of just two years ago: Myanmar. One of our roasters Laura met Sara Morrocchi a couple of years back and heard about a project in this region whose goal is 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.
- Country Myanmar
- Region Taunggy District
- Farm Hopong
- 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 very special origin: Myanmar. A country that only recently started producing specialty coffee, but is doing so with impressive speed and result. This lot comes from the Hopong cooperative. Only 2 years ago one of our roasters Laura met Sara Morrocchi on a roaster camp. She’s the founder of a project in this region whose goal is 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 this story and we 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.
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 an extremely sweet cup with notes of blue grape and blackberries.
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 29 seconds
- Shot weight 50 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
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