Myanmar Ho Pong - Submerged Washed

High in the forested mountains of Southern Shan State, where coffee grows among trees and diverse crops, the highland communities around Hopong are shaping a distinctive future for Myanmar specialty coffee. In the Pa-O Self-Administered Zone, smallholder farmers have cultivated coffee for generations. Today, renewed attention to selective harvesting, careful cultivation, and considered processing is bringing greater recognition to the region’s coffees. Sourced from farms around Coffee Neo and Nin Min Village, this lot reflects the dedication of the people who grow and process it, combining generations of agricultural knowledge with a growing commitment to quality.
The Coffee Neo Washed Process gives this coffee its own distinctive character. Following pulping, the coffee undergoes an extended submerged fermentation in a temperature-controlled tank for 48 hours. The tank is then drained and refilled with fresh water, allowing the coffee to soak for a further 24 hours. After fermentation, the parchment coffee is dried slowly on raised beds over 12 to 15 days, a patient process that brings precision and intention to every stage of its preparation. The extended fermentation offers a different outcome, balancing distinctive character with the clarity and structure that define washed process coffees.  More than a reflection of its growing environment, this coffee represents the evolving craft of specialty coffee in Hopong, where local knowledge, careful processing, and a deep connection to place come together in the pursuit of quality.
Brought to us by David Hong of Green Bean Asia, this lot offers a glimpse into the potential of Myanmar’s highland coffee communities and the people helping their work reach a wider audience