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MYANMAR - Hti Kham Natural (Filter)

Strawberries and Cream | Guava | Milk Chocolate

$26.00
$26.00
Sale Sold out

Hti Kham translates to "liquid gold," named after the crystal-clear waters flowing through the village and surrounding Indigo Mountain in Hopong, Shan State. It's a fitting name for a coffee that delivers this much clarity and sweetness.

This lot comes from producer Khun Sein Shwe, imported by our friends at Pink Headed Duck. The owners, Stephen and Steven, have built something special in Myanmar's specialty coffee scene, focusing on quality control and producer support in a region where exporting coffee presents real challenges.

This naturally processed coffee is grown at 1,714 meters and consists of Catuai and Caturra varieties. The extended drying time brings out fresh fruit notes of strawberries and guava, balanced by milk chocolate on the finish.

It works beautifully across brewing methods. We love it on filter for clarity and brightness, but it's equally impressive on espresso where the fruit-forward character and sweetness really shine through.

250g bag. Roasted in Toronto, Ontario. 

Orders placed by Sunday @ 11:59pm EST will be roasted Monday to Wednesday and shipped as soon as possible. Orders process and ship out within 2-5 business days.
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ORIGIN DEEP DIVE

Myanmar’s coffee story is fascinating and unexpected. While coffee was first introduced in the late 19th century during British colonial rule, it didn’t take off until much later. For decades, Myanmar’s Shan State was known more for poppy farming and opium production than for coffee. But in the early 2000s, efforts to combat opium cultivation sparked a shift. International development programs and the government encouraged farmers to transition to coffee as a sustainable alternative crop, and the high-altitude regions like Ywangan and Pyin Oo Lwin turned out to be perfect for Arabica production.

Initially, Myanmar’s coffee was grown for local consumption, but the specialty coffee movement put the country on the global map. Producers embraced natural and honey processing, resulting in coffees with vibrant acidity, fruity sweetness, and distinct flavour profiles that stand out on the world stage.

Today, Myanmar’s coffee industry is thriving, exporting over 83,000 bags (approximately 5,000 tons) of coffee annually. And based on how tasty these cups are, this is likely just the start.

What's exciting about this coffee

Getting this coffee to your cup wasn't easy. Sourcing from Myanmar comes with unique logistical challenges following the 2021 military coup. Checkpoints, border bottlenecks, and labour shortages are commonplace and have caused numerous delays.

But what makes this coffee exciting is its story of resilience, backed by Pink Headed Duck's commitment to working with producers at origin. It's also a reflection of Myanmar's booming domestic coffee scene; new roasters, cafes, and competitions are popping up across the country. This is something that's still rare to see in coffee-producing origins. We're watching a coffee culture develop in real time, and supporting coffees like Hti Kham means being part of that story.

Brew Guide

To brew your coffee, use a V60 cone-style dripper, V60 paper filters, a carafe, a gooseneck kettle, 320g of water at 95°C (203°F), and 20g medium-ground coffee. Wet the filter, add coffee, and start your timer. Pour 60g of water, then at 0:45, pour 80g (to 140g) in a spiral. At 1:20, pour 80g (to 220g), and at 1:45, pour 100g (to 320g). The brew should finish by 2:30. Enjoy!

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