Myanmar | Pa-O Tribe

Regular price $21.00

Myanmar | Pa-O Tribe

Regular price $21.00
250g

Region: Pinlaung, Shan State
Altitude: 1,500 - 1,600 metres above sea level
Variety: Catuai
Process: Anaerobic fermentation and dried on raised beds
Producer: Various smallholder farmers in collaboration with Behind the Leaf

Black cherry, golden kiwi with sugar cane notes. Crisp acidity and juicy body. This coffee is recommended for pour-over, Aeropress, French Press and cold brew.

Origin Story
Our latest Myanmar coffee comes from Pinlaung, in Shan State of eastern-central Myanmar. Located 1,500 metres above sea level, the town of Pinlaung is inhabited by the ethnic Pa-O people whose customs and traditions have remained largely unknown to the outside world. This coffee impresses with lively notes of black cherry, golden kiwi and cane sugar. It has crisp acidity and juicy body, making it an excellent option for pour-over.

This coffee comes to us via the good people of Behind the Leaf Coffee, an organisation that is dedicated to the empowerment of the Pa-O people through various coffee programs and sustainable agricultural initiatives. The community is made up of about 500 smallholder coffee farmers who participate in each stage of the production process, from planting new varietal trees to processing in the main community milling facility. Besides providing agricultural education and upgrading their existing capabilities, Behind the Leaf Coffee has enabled the Pa-O people to access a growing international market for their coffee beans. This is a story about coffee's potential for good and we are just in awe of the Pa-O people and their achievements.
Processing
This lot of Catuai varietal was harvested between 1,500 – 1,600 metres above sea level in an area where the cultivation of coffee trees is interspersed with plantations of avocado, jack fruits, jengkol beans, papaya and macadamia trees. During harvest time, the ripest cherries are carefully selected, washed and anaerobic fermented – where the fruit is placed in containers without oxygen before being sun dried on raised beds from 17 to 21 days until they reach the desired moisture content. ​

Myanmar’s coffee industry faces numerous challenges in its development, but its rapid growth in just a few years has been remarkable. Her people are passionate and its producers and exporters are directing their focus on specialty production and increasing the output of top quality coffee. We look forward to future harvests from our neighbouring country.