Myanmar Three Khuns
Any orders placed after midnight on Sunday will be fulfilled the following week.
Producers: 14 producers, led by Khun Kyaw Min Htike, Khun Tun Lin, and Khun Kyaw Thein
Region: Indigo Mountain, Hopong, Myanmar
Elevation Grown: 1,158-1,737MASL
Variety: Catuai and Caturra
Process: Anaerobic Natural
Tastes like: Oolong Boba Tea, Honey, Plums, Botanical Spritz
On September 8th, Typhoon Yagi devastated Myanmar, triggering historic floods and mudslides. Over 200 lives have been lost in Myanmar alone, with entire villages engulfed and more than 600,000 acres of crops destroyed across the region. The UN estimates that 630,000 people are in urgent need of food, water, shelter, and medicine. For the Pa-O communities in Shan State—already facing isolation due to conflict—the situation has become dire, as floods have wiped out homes and essential infrastructure, cutting off access to aid.
To support recovery efforts, we are partnering with our importing company, Pink Headed Duck, to donate $2 from each bag of this coffee to the Indigo Mountain cooperative team. These funds will be used immediately for essential supplies like water, rice, medicine, and fuel. As recovery progresses, additional support will help restore homes and farms affected by the disaster, allowing the community to rebuild from these tragic losses.
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Three Khuns Anaerobic Lot is a distinctive coffee from Indigo Mountain in Hopong, Myanmar. Grown at elevations ranging from 1,158 to 1,737 meters, this coffee is a blend of Catuai and Caturra varieties processed through an anaerobic natural method. Its unique flavor profile—featuring notes of Oolong Boba Tea, honey, plums, and botanical spritz—is the result of an intricate and carefully monitored fermentation process.
The Three Khuns producer consortium, founded in 2020 by Khun Kyaw Min Htike, Khun Tun Lin, and Khun Kyaw Thein, unites 14 members from the Pa-O ethnic group. Together, they source cherries from small farms in the Hopong, Pin Laung, Taunggyi, Hse Hsaing, and Loilem townships within the Pa-O Self-Administered Zone. After initial drying, the cherries are placed in food-grade plastic tanks for 2-5 days at temperatures between 15-25°C. Their team closely observes temperature, humidity, and aromas, transferring the cherries back to drying beds once they reach a rich red wine scent. The final result is a complex, slow-dried coffee, processed to a stable ~11% moisture content.
Hopong, the cultural heart of the Pa-O region, sits in a mountain valley at 1,079 meters and holds centuries-old traditions of Buddhism and community resilience. The Pa-O people are known for their vibrant clothing and unique turban styles, honoring an origin story tied to their mythical Dragon Mother. Led by a skilled team—each bringing expertise in agriculture, quality control, and engineering—Three Khuns is continuing to redefine Myanmar specialty coffee.
Special thank to our importing partner Pink Headed Duck for providing the information and images about this coffee.