Myanmar Pha Yar Gyi Kone


Roast: Filter
Farm: Smallholders from Pha Yar Gyi Kone Village (Part of Shwe Taung Thu Farmers Group) 
Altitude: 1323 MASL
Variety: Red Catuai
Process: Natural
Profile: Strawberry, Sherbert, Blackberry, Jam, Vanilla Sugar

Coffees produced by Shwe Taung Thu are named after the village where the coffee is grown and processed. Each community has its own working group which is responsible for managing the processing of the coffee within each village. The focus is exclusively on producing dry naturals - the climate and terroir is particularly suited to this process.

Ywangan is impacted by climate change with increasing temperatures and droughts, becoming more prevalent. Due to the scarcity of water, villages are having to store water collected during the rainy season to use throughout the dry periods.

Ripe cherries are picked and delivered to a central collection point in the village. This is then hand-sorted by villagers, retaining the best cherry, and removing under and overripe fruits. The cherries are then spread out to dry on raised beds. With weather variations through the season, drying takes between 11-32 days, with the cherry moved each hour to ensure even drying. Dry milling takes place through a local exporter.

This is an exceptionally clean and bright natural processed coffee, which really reflects this community’s meticulous attention to detail and dedication to producing the best quality coffee possible.


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