Hook Up

Coffee Info

Grown and processed by 450 dedicated households in Myin Kya Doe village, this coffee represents a remarkable community effort. Now in their fifth year of producing specialty coffee, a core group of around 10 members oversees the production, ensuring quality and consistency.

Farm Info

Shwe Taung Thu, meaning Golden Farmer, is a farmer-owned cooperative comprising over 3,000 Danu and Pa-O smallholder farmers from 17 villages in the Ywangan area of Southern Shan State, Myanmar. Women play a significant role in the cooperative, making up 60% of the total workforce.

This collective empowers small-scale farmers by giving them control over production, pricing, and community contributions. By eliminating middlemen, farmers can secure better profits and reinvest in their communities. The cooperative exclusively focuses on dry natural processing—a method well-suited to the region’s climate, where dry heat during harvest creates optimal drying conditions.

Each coffee from Shwe Taung Thu is named after the village where it is grown and processed. Within each village, a working group manages cultivation and processing, while the central Shwe Taung Thu team provides essential support, including technical expertise, market access, and financial assistance. Their cooperative structure ensures fair representation, with each of the 17 villages having voting rights in the General Assembly to elect the Board of Directors.

Process Info

1. Harvesting – Ripe coffee cherries are carefully picked and brought to a central collection point.
2. Sorting – Villagers meticulously hand-sort the cherries, keeping only the best and removing any underripe or overripe fruit.
3. Drying – The cherries are spread out on raised beds to dry naturally in the sun for around 17 days.
4. Milling – Once dried, the coffee is dry-milled through a local exporter, preparing it for the market.

By preserving traditional methods and ensuring ethical practices, the farmers of Myin Kya Doe village produce a coffee that reflects both their dedication and the rich terroir of Southern Shan State.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes