Strawberries and Cream | Nutty | Dark Chocolate
Hti Kham comes directly from Myanmar and was imported by Steven and Stephen at Pink Headed Duck (PHD). This coffee originates in Hopong, Shan State, from the Pa-O ethnic group. The coffee farmers (led by head farmer Khun Sein Shwe) are part of the Indigo Mountain cooperative, established in 2018 to transition from poppy farming to specialty coffee. This coffee is a testament to their hard work and commitment, with support from international programs like USAID-WinRock that have helped reshape livelihoods in the region. So much so, it was recognized as the Naturals Champion at the 2020 Myanmar Coffee Cupping Competition.
This lot is a naturally processed coffee, grown at 1,714 masl, and consists of Catuai and Caturra varieties. It underwent 20 days of drying, resulting in vibrant notes of red berries, balanced by a creamy dark chocolate, and almond finish.
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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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.
This naturally processed coffee, grown at 1,714 masl, consists of Catuai and Caturra varieties. It underwent 20 days of drying, resulting in a cup full of red berries juiciness, balanced by rich caramel sweetness. There’s a smoothness to this coffee that brings all the flavours together, showcasing the complexity and care that went into producing it.
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!
Another great roast, smooth and full of complex flavours as it cools
