Myazedi

Myazedi

8.50

The Danu Hill Tribe are long-time residents of the Ywar Ngan township which is primarily split between the Danu and Pa-o tribes, and counts members of the Myazedi amongst it. This is a very old community of people from the region in which the Myazedi inscription was discovered in the late 1800’s. Hundreds of farmers work on small plots between one and five acres each, tending to the same land that their ancestors did before them. Since pesticides are forbidden in this township, its residents produce in an organic style, though it is not yet formally organic certified.

Cherries at the farms are hand-picked and then dry fermented for 18-24 hours before being washed, and spread on raised beds for 48 hours. After this, they are moved to patios until final moisture percentage has been reached. Once dried, the beans are then dry milled on site too, before being sent to the MCG facility in Pyin Oo Lwin for consolidation and shipping.

This is our first Asian coffee and one that we were really impressed by when cupping potential new coffees. It’s an exciting region for coffee production, being that the first crops of specialty from Myanmar were only available in 2016. Since then the quality has grown very fast as evident in this great coffee.

We taste dried fruit in particular raisin, sweet fudge and cacao nibs with subtle spices.

Process: Washed
Altitude: 1300-1660
Region: Ywangan, Shan
Varietal: Catuai
Producer: Myazedi Community

Bags hold 250g of whole bean coffee. We recommend letting your coffee rest for at least 4 days prior to brewing. We ship on Thursdays.

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