House Blend
Natural
Omni roast

Mong Nwet, Myanmar – 75%

The Mong Nwet farm has been a member of the Indigo Mountain cooperative since 2019. The cooperative is committed to a challenging endeavor: introducing coffee cultivation in regions that have never explored this practice. Their goal is to inspire new farmers to choose coffee as a more promising alternative, encouraging them to stay on their lands rather than cultivating poppies, all while providing close assistance and marketing the produced coffee.

However, the project is not without its challenges. There is a risk that newly trained farmers may abandon the project to migrate to Thailand. Despite this, a village, predominantly composed of Pa O ethnic minority members, was among the first to join Indigo Mountain. Located slightly lower than Bat Sawk, this village diversifies its crops by cultivating not only coffee but also products such as avocado, ginger, turmeric, and Cheroot Leaf.

Natural sun-drying process: Cherries are carefully handpicked by members of the Hopong community early in the morning. After the harvest is complete, members deliver the cherries to the Hopong drying stations. Upon delivery, the cherries are sorted and selected to about 95% maturity. Fully ripe cherries are then arranged on raised beds. Slow drying is favored, with drying times ranging between 13 and 17 days depending on weather conditions. All harvests are separated by day, and all member deliveries are fully traceable.

Venkids Valley, India – 25%

Pavan, the heir to the plantation passed down by his father in 2013, has significantly enriched his knowledge of coffee. In 2017, he embarked on a quest to enhance the quality of his coffee. Alongside his wife, Shilpa Nanjappa, they work hand in hand, experimenting on their own estate. Together, they successfully and consistently elevate the quality of their coffees.

For Pavan and Shilpa, adding value means challenging the misguided perception of robusta as an inferior coffee. Their goal is to demonstrate that, through meticulously followed processes, robusta can be nearly unrecognizable as such. Their success is evident: in official cuppings at ACF events, no jury member could distinguish the robusta in their coffee, occasionally mistaking their production for arabica.

Workers have been trained to pick only ripe fruit during multiple rounds, up to five per harvest. The coffee is pulped on the same day, and fermentation is conducted without the use of water. Subsequently, the coffee is either washed to remove the mucilage and dried on UV-resistant plastic-covered patios or placed directly on drying tables, being turned several times a day to achieve the appropriate humidity before hulling.

Terroir: Hopong, Myanmar
Producer: Long Hay, Mong Nwet farm
Variety: Arabica S-795, Catimor, Caturra, Catuai, Bourbon
Altitude: 1222m
Process: Natural

Terroir: Venkids Valley, India
Producer: Pavan and Shilpa Nanjappa
Variety: Canephora – congensis and old peredinia
Altitude: 1100m
Process: Natural

Net weight: 220g
75% Arabica, 25% Canephora

Minimum 10 days resting period after roasting date.