Myanmar Shan Villages

A green herbal and roasted barley aromaitcs accent sweet flavors of honey wheat cereal and malt syrup, and flavor elements of squash and pumpkin cooked with brown sugar and butter. City+ to Full City.

In stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Hybrids
  • Farm Gate No
Region Ywangan Township, Shan State
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date September 2018 Arrival
Lot size 18
Bag size 60 KG
Packaging GrainPro Liner
Cultivar Detail Caturra, Catuai, Typica, S7955
Appearance .6d/300g; 15+ screen
Roast Recommendations City+ to Full City

This is a blend of coffees grown by local farmers in a few small villages in Ywangan Township, within Myanmar's Shan State. The farmers in this area grow various cultivars, including Catuai, Caturra, Typica, and S795, the latter's roots tracing back to a natural hybrid between C. Arabica and C. Liberica, and known for it's resistance to leaf rust, high yield, and decent cup quality. The farmers in this area tend to have very small plots of coffee, and only each produces a handful of bags each harvest season. There are 20+ villages involved in this project, and the altitude at the farms is anywhere from a low 1100 meters, to 1500 meters above sea level. This is a fully washed coffee, and all of the coffee is delivered to a central wet mill where processing is performed in a much more homogeneous way than if each coffee were processed at home.

An herbal sweetness permeates from the ground coffee, likely tied to the Catimor cultivars that are part of this Myanmar blend. It's an interesting smelling coffee (tasting too), dark sugars offset by sweet "green" aromatics like bell pepper, and pine needles, and a toasted barley note too. Toasted grain notes come through in the brewed coffee too, and I would keep roasting south of City for this one, the brew I'm describing here being City+. There's definitely sweet flavors in middle roasts, and I get puffed honey wheat cereal flavors when the cup is hot, that move into malt syrups, and some green plant stem-like accent notes. The cup is much sweeter than the aromatic profile lets on, and my brew cooled to flavor elements that reminded me of squash and pumpkin cooked with brown sugar and butter.