Shokunin - Netherlands 🇳🇱
🇲🇲 Myanmar Ho Hwayt
Producer: Ho Hwayt
Variety: Field Blend - Catuai, Caturra, Catimor, S795, Bourbon & Other
Altitude: 1140 masl
Tasting notes: almond, green apple, caramel
About the coffee:
Farmers in this village replant every year and, as they do so, they also expand their coffee farm, and add more trees. Generally, women pick cherries and man do the processing in the drying facilities.
Sun dried natural process: Cherries are hand picked by Hopong community members in the early hours of the day. Once collection is finished, members delivers cherries to Hopong drying stations. On delivery, cherries are screened and handpicked to about 95% cherry ripeness level. Fully ripe cherries are then placed on raised beds. Slow drying is a priority and drying times range between 13-17 days depending on weather conditions. All lots are separated by day and all members’ deliveries are fully traceable.
About the farm:
Ho Hwayt was founded by shan indigenous people around 200 years ago and has since proven great resistance towards many pressing issues. In 2012, many farmers in this village had their entire poppy plantations burnt by the Myanmar police. Migration to Thailand is a recurrent choice amongst villagers. This year in Ho Hwayt, for instance, one farmer fled to Thailand, in search of better opportunities. Located at the heart of the valley that surrounds the mountain, and near the water, they also grow cheroot trees, avocado, turmeric, and corn.
About the selection:
This month was not coordinated.
Coffee of the Month
🇷🇼 Rwanda Rugali
Variety: Red Bourbon
Processing: Anoxic Washed
Altitude: 1800+ masl
Tasting notes: jasmine, clementine, cookie dough