A small coffee farm
in Hong Kong.
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.
FOUNDING CLASS 2026
100 places. Six months. From HKD 1,800.
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 — as an actual, small, working farm. The only one of its kind in the city.
THE FARM
TREES
VARIETY
PLANTED
2019
HARVEST
~40
Bourbon, Caturra, Geisha, Kona
We planted the first trees in 2019. They now yield a few dozen kilos of green coffee a year — more each season as the trees mature, but never very much.
What we grow, we save for members. It doesn't reach the café. It doesn't reach the shop. Once a year, in November, it reaches you.
Every six months, members come out to the farm.
In between, the farm comes to them.
2025 YIELD
23 kg green
November, by hand
NOVEMBER．THE MUI WO HARVEST
The only coffee in the city that was grown in it.
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 bag of coffee that was still green last week.
II
EVERY SEASON
A day at the farm.
Twice 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 members a small sachet from the season's harvest — the coffee we grew
ourselves, in this soil, in this city. Enough for one careful pour, or two.
It is the only way to taste Hong Kong–grown coffee. It doesn't go on the shop. It doesn't go on the menu. It goes to members.
20%
AND ONE MORE THING
A standing 20% at the café.
Whenever you're in Mui Wo — for an iced coffee before the ferry back, for a slow lunch with four friends on a Sunday — your table is 20% off. No card to show, no code to remember. We'll know you.
Not a rhythm. A door that stays open, for the six months you're with us.
ON THE SHELF THIS MONTH
01 Brazil
Cerrado Mineiro
Chocolate, hazelnut, soft citrus
02 Colombia
Huila
Red apple, Brown sugar, clean finish
03 Guatemala
Huehuetenango
Cocoa, orange peel, honey
04 Honduras
Marcala
Almond, dried fig, milk chocolate
HOUSE SHELF
Approachable, everyday origins
Balanced coffees that work black or with milk. What we brew at home most mornings.
HKD 1,800
6 bags．6 months
HKD 300 per bag
CHOOSE YOUR SHELF
Two shelves.
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.
ON THE SHELF THIS MONTH
01 Brazil
Cerrado Mineiro
Chocolate, hazelnut, soft citrus
02 Colombia
Huila
Red apple, Brown sugar, clean finish
03 Guatemala
Huehuetenango
Cocoa, orange peel, honey
04 Honduras
Marcala
Almond, dried fig, milk chocolate
RESERVE SHELF
Rarer lots. Distinctive coffees.
Small parcels, higher scoring, roasted lighter to show the fruit. For slow mornings.
HKD 2,400
6 bags．6 months
HKD 400 per bag
If accepted, we'll send a payment link within five days.
APPLY FOR A PLACE
Six questions.
Three minutes.
No payment now. We read every application. You'll hear back within five days.