MUI WO．LANTAU · 22.2648° N, 113.9970° E · 27 MASL
Every month, a coffee. Every season, a day on the farm. Once a year, our own harvest.
A NOTE FROM THE FARM
“Farming coffee in Hong Kong is mostly, honestly, weeding. And waiting. And checking the trees after every storm. A hundred people who care is enough to keep the trees in the ground and the roaster warm.”
Andrew Yuen
THE FARM
In a valley in Mui Wo, coffee trees are growing.
Not as a metaphor, but as an actual, small, working farm. The only one of its kind in the city.
We planted the first trees in 2019. We pick them by hand in November. What the year gives us, we keep. It does not go to the café. It does not go to the shop.
Every six months, members come out to the farm. In between, the farm comes to them.
THE MEMBERSHIP
A hundred people. Six months. Three rhythms.
Our way of keeping a small circle of people close to the farm. Coffee through the months, the farm once, our harvest when it comes.
I
EVERY MONTH
A coffee, chosen by you.
On the first of every month, we send you the shelf — four coffees we've chosen for the cup, roasted that week at ours. You choose the one you want. It arrives at your door by Friday.
A message from us, a reply from you, and a 200g bag of coffee that was still green last week.
II
EVERY SEASON
A day at the farm.
Once in your six months, we open the farm to members. A small group. A slow day.
Cupping the shelf. Walking the trees. Lunch under a roof if it rains, on a bench if it doesn't.
Thirty minutes from Central by ferry. Come to both, come to one, come to neither — the membership holds either way.
III
ONCE A YEAR
Our own harvest.
In November we send a small sachet from that year’s harvest. Enough for one careful pour, or two. Last year the trees gave 23 kilos of green coffee. This year we will know when we pick.
It is the only way to taste Hong Kong–grown coffee.
Choose your shelf
Same delivery. Same farm days. Same harvest. The difference is what's on the shelf — and so, what arrives in your message on the first.
Different processes. Not the usual wash.
What we brew at home when the flavour comes from how it was made, not only where it grew.
Rarer lots. Distinctive coffees.
Competition coffees and Geisha. For tasting what the farm kept back.
You pick the roaster. We pick the coffee.
Twelve coffees through the year. Process lots and quieter cups.
Notes
The bag 200g — Whole bean, unless you ask us to grind.
Delivery — Hong Kong. Outlying islands and some remote addresses may carry an extra charge.
When it starts — When we accept you. Bags go out on the first of each month. Yours begins with the next month.
The farm day — We will set a few dates. You choose one. If you cannot come, the membership still holds.
The harvest — A sachet from our Mui Wo trees, picked that November.
Changes — No pause. No refund. You can change the recipient once.
The shelves — The farm day and the harvest sachet are the same on all three. The coffee is what changes.