We work with specialty-grade green coffee sourced from Myanmar, focusing on lots where processing control and post-harvest handling support clean, balanced cup profiles. Coffees are evaluated on a lot-by-lot basis, with selection guided by clarity, balance, and consistency rather than extreme or novelty-driven profiles.

Representative Origin · Available upon inquiry

Origin Overview

Ywa Ngan Township, located in Shan State, is one of Myanmar’s core highland coffee-producing areas. Coffee production in the region is predominantly led by smallholder farmers cultivating Arabica at elevations of approximately 1,300 - 1,660 meters above sea level.

Coffees from Ywa Ngan are commonly processed using washed, honey, or natural methods, depending on producer practices and available infrastructure. The region is generally associated with clean cup structure, balanced acidity, and gentle sweetness.

Specific lot characteristics, processing details, and availability vary and can be discussed upon inquiry.

Indicative Regional Characteristics

• Region: Ywa Ngan, Shan State, Myanmar

• Typical Varietal: Arabica (commonly Red Catuai)

• Elevation: ~1,300 - 1,660 masl

• Common Processing Methods: Washed, Honey, Natural

• Typical Cup Tendencies: Balanced acidity, gentle sweetness, clean structure, nuanced aromatics (varies by lot)

Notes on Availability

Lots are evaluated and selected on a case-by-case basis. Detailed specifications, samples, and commercial terms are shared upon inquiry.

Representative Origin · Available upon inquiry

Origin Overview

Pyin Oo Lwin (also historically known as Maymyo) is a well-known highland coffee-producing area in Myanmar’s Mandalay Division. The region sits at moderate to high elevations conducive to Arabica cultivation, and features a combination of smallholder plots and private estates, including farms like Green Land Estate that grow a range of varietals such as SL34, Catimor (Costa Rica), and other experimental cultivars.

Coffees from Pyin Oo Lwin are typically produced through washed or natural processes, depending on producer preference and infrastructure. Regional cup profiles tend toward balanced body and clarity, with a range of aromatics and sweetness characteristics that vary by lot and processing.

Specific lot characteristics, processing details, and availability vary and are shared upon inquiry.

Indicative Regional Characteristics

• Region: Pyin Oo Lwin, Mandalay Division, Myanmar

• Typical Varietals: Arabica (including SL34; varies by producer)

• Elevation: ~1,100 - 1,300 masl

• Common Processing Methods: Washed, Natural

• Typical Cup Tendencies: Balanced acidity, smooth body, gentle sweetness (varies by lot)

Notes on Availability

Lots are evaluated and selected on a case-by-case basis. Detailed specifications, samples, and commercial terms are shared upon inquiry.