In Myanmar, formerly Burma, smallholder farmers in Ywangan began growing coffee in the early 1980s, as a substitute crop for poppies. Farmers here typically own a quarter to half an acre, on which they intercrop a few varieties of Arabica coffee with crops such as avocado, jackfruit, jengkol beans, papaya and shady macadamia trees.
With our Myanmar Ywangan Wet Processed beans, the cherry arrives at the mill within 48 hours of harvest and is floated, pulped, sent through a mechanical demucilage machine and fermented in concrete tanks using an aerobic method (the tanks are sealed allowing oxygen to escape but not enter). The waste water is later treated and recycled for use on the farms.
The coffee is then dried in the sun on patios, where it’s turned every hour. These beans are descibed as pronounced acidity, herbal and buttery, with notes of lemonade, caramel, floral, and berry.
Our Regional Series are coffees from the most famous and well regarded coffee-growing regions from around the world. These coffees highlight the typical flavors, aromas, and essential characteristics of the particular region and/or sub regions. Try our regional series to get an example of these famous coffee regions!
|Region||South East Asia/Pacific|