This Myanmar microlot is produced by 18 farmers in the Hta Min Paung village, most of whom own less than a hectare of land. The majority of the farmers are women (there are only two men in the group), and the group uses much of its profits for the development of the village, including an ongoing project to build a monastery. The community’s five pagodas stand prominently overlooking the drying beds.

This community cultivates its coffee under a broad canopy of mixed trees in an ideal climate of hot days and cool nights. The extremely hot weather during the December to February harvest period is perfect for sun-drying cherries, and the results are exceptional – a clean, sparkling and lush coffee in the cup.

Myanmar’s coffee revolution is a celebrated success story in the coffee industry. Although coffee was first introduced in the late 1800’s by British colonists, production was very limited until 2012, when some private entities and NGO’s recognized the potential for high quality specialty coffee production. With investment in education to improve agronomy, harvesting practices, milling and more direct access to specialty buyers, the economy of Myanmar has begun to flourish.

CUPPING ROOM NOTES: I was first introduced to Myanmar coffees at the 2016 SCA expo in Seattle. I was immediately intrigued by this emerging coffee producing source, and felt a close personal connection to this coffee as three of my co-workers were born and raised in Myanmar. When I tasted this year’s crop from Min Paung Village, I was impressed with the explosion of lush fruit notes in this coffee produced by a small village & community of coffee growers.
~Stefano Bizzarri, Assistant Roaster

REGION: Southern Shan State
PRODUCER: Hta Min Paung Village
VARIETALS: 80% Catuai
ALTITUDE: 1229 MASL
FIRST CROP: 2016
PROCESS: Natural
TASTING NOTES: Ripe Peach | Strawberry | Cinnamon | Lingering Finish
ROAST: Light

RECOMMENDED BREW METHODS: Chemex | French Press | Hario v60