Sweet Plum | Caramel | Lemon + Lime Soda
Farmer: Khun Sein Tun
Variety: Catuai
Process: Natural (Dry)
Region: Hopong, Shan State, Myanmar
Altitude: 1,676 masl
Tucked into the steep slopes of Myanmar’s Indigo Mountain range, Done Li Tan is one of the newest communities to join the Indigo Mountain co-op. While its entry into specialty coffee is recent, the village itself is deeply rooted in history. Done Li Tan translates to “large old village.” Surrounded by long-established Pa-O communities, including Bant Sawk (the village that launched the co-op in 2018), Done Li Tan represents the next chapter in a regional shift toward specialty coffee as a sustainable livelihood.
This lot is produced by 75 Pa-O families under the leadership of head farmer Khun Sein Tun. Together, they are helping build an enduring alternative to poppy farming in a region long shaped by conflict and limited agricultural options. Through the Indigo Mountain co-op and early support from the USAID–WinRock coffee program, the community took a major leap of faith; one that’s now yielding both economic stability and expressive coffees like this one.
Cherries are selectively hand-picked at peak ripeness and processed as a dry natural. After harvest, whole cherries are laid out to dry slowly over 18–22 days, with drying times adjusted to account for colder temperatures early in the harvest and warmer conditions later on. This extended, careful drying allows sugars to fully develop, resulting in a cup that’s sweet, rounded, and fruit-forward while maintaining clarity.
In the cup, expect ripe plum sweetness up front, followed by caramelized sugars and a bright, refreshing lemon–lime soda finish. This coffee balances richness and lift, making it approachable yet distinctive.
For brewing, we recommend methods that highlight sweetness and clarity like pour over with a flat bottom brewer. Aim for a balanced extraction (around 1:15 ratio) to let the natural process shine without overpowering the citrus brightness.
Sweet Plum | Caramel | Lemon + Lime Soda
Farmer: Khun Sein Tun
Variety: Catuai
Process: Natural (Dry)
Region: Hopong, Shan State, Myanmar
Altitude: 1,676 masl
Tucked into the steep slopes of Myanmar’s Indigo Mountain range, Done Li Tan is one of the newest communities to join the Indigo Mountain co-op. While its entry into specialty coffee is recent, the village itself is deeply rooted in history. Done Li Tan translates to “large old village.” Surrounded by long-established Pa-O communities, including Bant Sawk (the village that launched the co-op in 2018), Done Li Tan represents the next chapter in a regional shift toward specialty coffee as a sustainable livelihood.
This lot is produced by 75 Pa-O families under the leadership of head farmer Khun Sein Tun. Together, they are helping build an enduring alternative to poppy farming in a region long shaped by conflict and limited agricultural options. Through the Indigo Mountain co-op and early support from the USAID–WinRock coffee program, the community took a major leap of faith; one that’s now yielding both economic stability and expressive coffees like this one.
Cherries are selectively hand-picked at peak ripeness and processed as a dry natural. After harvest, whole cherries are laid out to dry slowly over 18–22 days, with drying times adjusted to account for colder temperatures early in the harvest and warmer conditions later on. This extended, careful drying allows sugars to fully develop, resulting in a cup that’s sweet, rounded, and fruit-forward while maintaining clarity.
In the cup, expect ripe plum sweetness up front, followed by caramelized sugars and a bright, refreshing lemon–lime soda finish. This coffee balances richness and lift, making it approachable yet distinctive.
For brewing, we recommend methods that highlight sweetness and clarity like pour over with a flat bottom brewer. Aim for a balanced extraction (around 1:15 ratio) to let the natural process shine without overpowering the citrus brightness.
