DARK CHOCOLATE, CINNAMON, BAKING SPICES
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Myanmar (formerly Burma) may not be as well-known for growing coffee as some other countries are, but the country is quickly establishing itself in the specialty coffee industry. New market access and a growing industry are putting Myanmar’s coffee on the map, and it’ll likely continue to become more well-known as the country becomes more established and farmers learn more about growing high- quality coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Southern Shan State
The farm & mill where the coffee cherry is grown & processed.
Various small farmers
This Shwe Padauk lot comes from two distinct regions that are located in Myanmar’s Shan State. The two regions are separated by about 60 miles (~100 kilometers), and they have two distinct coffee-farming methods. In the Ywangan area, coffee farms are small and average about 2 acres of land. In the Pyin Oo Lwin area, coffee estates range from 200 to 400 acres. The discrepancy in size reflects the two area’s different histories, with today’s large estates descending from big plantations that were established in the past.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.