Myanmar Hopong Long Hay Espresso

• Country: Myanmar
• Region:  Long Hay is a small village in Hopong. The farms here have plenty of rain and are surrounded by dense, untouched forest.
• Farm:  Long Hay is a small community of 16 farmers who bring their cherry to the drying tables at Hopong. The dried cherries are then brought to Amayar Mill to be milled and exported with the help of Indigo Mountain.
• Variety: This lot is made up of the varieties 795, Catimor, Caturra, Catuai & Bourbon.
• Processing: Cherries are hand picked by Hopong community members in the early hours of the day and screened and sorted by ripeness. 95% fully-ripe cherries are slow-dried on raised beds for around 13-17 days depending on weather conditions. All lots are separated by day and all members’ deliveries are fully traceable.
• Altitude: The drying beds at Hopong are at 1194 metres above sea level, with the farms at Long Hay sat further up the mountain

The roaster's story:

A rich, fudgey cup with mellow acidity, supporting farmers in coffee away from opium production. Tasting like milk chocolate, banana, & cherry.

For the 2nd year running we have secured the entire microlot from Hopong Long Hay in collaboartion with This Side Up. The cherries for this lot come from only the highest elevated plots and are selectively picked and meticulously sorted to produce a high quality and uniform lot.