TASTING NOTES: BLUE GRAPE, BLACKBERRIES, SWEET
ATENTIE: Ultimele bucati in stoc!
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 two 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 to produce good quality coffee and at the same time improve the quality of life.
Processing method: Natural
Variety: S795, Catimor, Caturra, Catuai, Bourbon
Altitude: 1100 - 1600 Metres
Harvest: November - March
Dose: 19 grams
Extraction time: 29 seconds
Shot weight: 50 grams
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