Roasting now! Last day to order is March 20th. Order in the next
Myanmar Da La Pin
Balanced Profile | Light roast
Tasting Notes: Gooseberry, Molasses, Velvety
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Whole Bean
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Ground
You can select the shipping date at checkout.
IT ALL STARTS AT THE COFFEE FARM
Da La Pin is one of Myanmar’s specialty coffee-producing villages, and this coffee comes from its 13-member group, led by head farmer Moe Kyaw Thu. The group is part of the larger Shwe Taung Thu Cooperative, Myanmar’s first registered community-based specialty coffee producer association, founded in 2018. Today, the co-op includes 18 communities and 400 members, 70% of whom are women farmers. Their coffee is wet and dry milled at Amayar Women’s Processing Facility—an institution that supports higher incomes and year-round job opportunities for women and youth.
TRACEABILITY
PRODUCER
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MILL / WASHING STATION
On the farms
PROCESSING
Natural
ALTITUDE
1200 - 1368 meters
DID YOU KNOW
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PRICE TRANSPARENCY
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Price paid by Driftaway
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Free on Board price
Not available
Farm Gate price
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Fair Trade price per pound
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Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
OUR NOTES
Myanmar coffee quality has soared since 2014, with highland regions like Shan State producing exceptional Arabica coffees like this one. Despite infrastructure challenges, it’s gaining recognition as a notable origin for unique, high-quality coffees.
AVERAGE CUPPING SCORE
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/100
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SCAA Cupping Score
10 x 60 kg
Bags purchased
3 years
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Feb 23rd 2025 to March 12th 2025 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., Suyog M., and James M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
