Hopong - Myanmar

About This Coffee

This natural processed coffee comes from the Hopong Cooperative in the Shan State of Myanmar, specifically from the Long Hay Village. The coffee is hand-picked and slowly dried for 13-17 days on raised beds at the cooperative's drying station. The coffee is a blend of three varieties: S795, Catimor, and Catuai. It features fruity notes with deep sweetness, with flavor profiles of fig and marzipan. The harvest period was from December 2019 to March 2020.

Origin

Shan State (Myanmar)

Flavor Notes

Fig, Marzipan

Roast Level

Medium Light, Light

Processing

Natural

Typology

Arabica

S795, Catimor, Catuai

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Hoppenworth & Ploch

Hoppenworth & Ploch started as a campus café at Frankfurt University in 2008 and has since grown into one of the city's most respected specialty coffee roasteries. Co-founders Matthias Hoppenworth and Julian Ploch have been roasting on a Giesen W30A in their Sachsenhausen roastery since 2019, with a strong focus on light roasts that reveal the full complexity of each origin. They were named Roaster of the Year 2021 by Crema Magazine, and their team includes a German Roasting Master champion. Alongside their three Frankfurt cafés — including one in the beautifully reconstructed new Altstadt — they run popular barista courses and supply offices and restaurants. Their stated mission: pushing toward a fairer, friendlier, and more sustainable food and hospitality industry.

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