- Varietals: Catuai, Caturra, Catimore, S 795 and Bourbon
- Proces: Natural
- Masl: 1194m
- Flavor profile: Sweet – Apple – Blueberry
- Coffee farmers: Famers of Long Hay
- SCA Score – 80+
- Roast: Medium (not for espresso, however some customers manage to brew espresso)
Processing: Washed – Honey
Cherries are hand-picked during the early hours of the day to ensure freshness. After harvesting, members deliver their cherries to the Hopong drying stations, where they undergo rigorous screening and handpicking to achieve an exceptional 95% ripeness level. Only fully ripe cherries are placed on raised beds for drying, a process that prioritizes slow, even dehydration. Depending on the weather, drying takes 13 to 17 days, ensuring optimal flavor development. Each lot is meticulously separated by harvest day, and all deliveries are fully traceable, reflecting the dedication and care of the Hopong community.
More information from the coffee importer This Side Up I work with:
Small Steps lead to big changes:
In 2017, the farmers of Long Hay produced their very first pilot batch of coffee, which consisted of just three bags. Despite the small quantity, this marked a major milestone in the village’s shift away from opium poppy cultivation. The three bags of coffee were spread out across Europe, introducing Myanmar’s coffee to international markets. The response from the coffee community was promising, sparking interest in what would become a much larger coffee production effort in the years to follow. As coffee production continued to grow, it provided long-term economic benefits for the farmers of Long Hay. By moving away from poppy cultivation, they secured more stable and legal income sources. This, in turn, improved overall living standards in the community.
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