Myanmar | Shwe Yi Mon

Produced by U Ye Myint

Region: Mandalay | Farm: Shwe Yi Mon

Variety: SL28 | Process: Natural | Cup score: 85

Dried apples / Fudge / Cloves / Notes of roasted nuts in the chocolate

9,0030,00

Farm

Shwe Yi Mon Plantation is located in Say Ta Lone Village, Pyin Oo Lwin Township, Mandalay Region. U Ye Myint purchased the land in 1998, the same year the first coffee trees were planted. The 80-acre farm, located at an altitude of 1093-1208 metres above sea level, is home to Arabica coffee trees, which are protected from direct sunlight by shade from silver oak and macadamia trees. The Shwe Yi Mon property features a number of innovative techniques for varying the spacing of the shade trees, fertilisation of the trees, 3 solar dryer domes and a drip irrigation system.

Farmer

U Ye Myint, owner of Shwe Yi Mon, born in Mandalay. He graduated with a Master’s degree in Botany in 1993 and worked as a lecturer at Mandalay University. He now runs one of the largest arabica plantations in the country, which has won numerous awards in Myanmar’s national quality competitions. He has more than 20 years of experience in agriculture and is the founder of the Myanmar Coffee Association and the Mandalay Coffee Group. He is also the second President of the Asian Coffee Association in Yunnan, China. After purchasing a coffee plantation in 1998, he decided to devote all his time to coffee cultivation and farm development. U Ye Myint has completed a course in coffee processing and is a certified (Level 2: Professional) producer. In 2019, he installed processing facilities, solar dryers, a small wet mill, a pulper and a de-mucilager on the farm.

Processing

The farm produces mainly natural dry-processed coffee and very little wet-processed coffee. Selectively picked, fully ripe SL28 cherries are sent to the reception area where the floating berries are removed and the remaining berries go to the sun domes for drying. During the drying process, they are consumed hourly during the day. The advantage of using solar dryers is that they prevent the re-entry of dew and moisture. After about 18-21 days of drying, the moisture content reaches 12 %. Throughout the processing, the day’s batches are separated and stored on the farm in a harvesting warehouse for a ‘resting period’ of 4-6 weeks, after which the berries are sent to MCG (Mandalay Coffee Group) to be dry-peeled, sorted and prepared for export. Shwe Yi Mon produces some of the best quality coffees in the country, always prioritising quality and consistency. This is how this SL-28 dry-processed coffee is born.

 

Weight N/A
Weight

1kg, 500g, 250g

Grind by Brewing Method

Whole Bean, French Press, Chemex, V60, AeroPress, Brew in Cup, Moka

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