In the cup: Full bodied, smooth mouthfeel. Flavours of dark chocolate, stone fruit, sweet tobacco and fermented grapes.
Cupping Score: 87
Mouthfeel: Creamy, smooth.
Variety: Catuai
Process: Natural
Altitude: 1250 metres above sea level
Region: Ywangan
Background:
It took a while for Myanmar to gain momentum on the coffee map due to its historical political and economic isolation, but coffee has been around since 1885. The first time specialty coffees from Myanmar were available in the Western world was at the 2016 Specialty Coffee Association Expo in Atlanta. As borders loosen, trade shows attract attention and investors get involved, we get the chance to appreciate the unique taste of Myanmar coffee.
Myay Ni Kone Specialty Coffee Group
This lot is produced by the 10 members of the Myay Ni Kone Specialty Coffee Group. The coffee farms are located in Ywangan Township, covering 200 acres of land. The open space around the hilltop is put to good use by growing tea, avocado, and other seasonal crops. The group’s name is inspired by its surroundings as Myay Ni Kone signifies ‘Red Earth Hill’ or ‘Red Soil Town’. The Coffee Group has been making a name for itself over the last few years as a trustworthy partner for specialty coffee. The members are known for their attention to meticulously selecting the red cherries and filtering out any defected beans. The coffee is dried on raised beds for 15 to 20 days. After being stored in the village warehouse, the coffee gets transported to Pyin Oo Lwin where the Mandalay Coffee Group mills and exports the coffee.