Done Li Tan Catuai Natural

Done Li Tan comes from one of the newest villages to join the Indigo Mountain Co-op, a network of native Pa-O producers farming in the highlands of Shan State, Myanmar. In the Indigo Mountain range, this community of 75 Pa-O families, guided by village head Khun Sein Tun, is part of a meaningful transition away from poppy cultivation and toward specialty coffee. For the village, coffee is not just a crop. It is a pathway to steadier, safer livelihoods and a more sustainable future rooted in local ownership.

Hex highlights how carefully this lot is handled from the start. Catuai cherries are hand-picked early in the morning, then delivered the same day to the village drying station for sorting and drying. The slow dry, stretching roughly 18 to 22 days and adjusted to temperature and humidity, is a big part of what shapes the cup. With coffees like this, patient drying tends to support cleaner sweetness and a more stable, even profile, letting the origin’s character come through without rough edges.