This is a big, super complex coffee. It’s dense, with a high malic acidity and a big, sugary sweetness. It’s big on green apples and grapes. This coffee pairs well with milk, but you can expect the juiciness to be muted with milk. We found milk brings out a sandalwood and sweet tobacco note. Quite pleasant. This isn’t a particularly dark roast espresso, with an emphasis on solubility and extraction.
|Producer||U Sai Wan|
|Process||Washed (48h anaerobic fermentation)|
Coffee, from Myanmar. It’s not every day we get to say that. And an SL34 from Myanmar? Now I’m listening! Sourcing speciality coffee from Myanmar would have been unheard of 5 years ago. It’s only been available to the Western world for the last few years, but the national industry is growing expodentially, and some of the coffee coming out of this country is amazing. The farm owner U Sai Wan is one of the primary leaders in the Myanmar Coffee Association and is at the forefront of innovation of coffee in Myanmar. Whilst this is an SL34 variety, his farm is currently conducting experiments with Yellow Bourbon, Caturra, Catuai and Geisha.
This is a big, super complex coffee. It’s dense, with a high malic acidity and a big, sugary sweetness. Everything you’d expect from a Kenyan SL34. It’s big on green apples and grapes. Interestingly, while this coffee is washed, it’s undergone a 48h anaerobic fermentation after pulping. This retains a higher concentration of glucose and fructose in the fruit resulting in the big juicy flavours that distinguish this coffee from much of the other Myanmars we’ve cupped.