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Myanmar Green Land

Myanmar Green Land

Regular price $18.00
Regular price Sale price $18.00

12oz bag, whole bean. Roasted to order.

Tea-like body with green apple, grape juice, and ripe pineapple tasting notes

We roast our coffee beans every Monday and Wednesday to ship every Wednesday and Friday. 
PLEASE note cut-off time for placing orders will be 10am every Monday for Wednesday shipment, and 10am Wednesday for Friday shipment 
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Green Land Estate

Variety: SL-34
: Pyin Oo Lwin
: 1050 m
Process: Natural
Tasting Notes: Tea-like body, with green apple, grape juice, and ripe pineapple

Roast Level: Light

  • The single origin coffee sourced from the picturesque Green Land estate in Myanmar's Thatkan Village exemplifies a commitment to excellence in every step of the production process. Nestled on the route between Pyin Oo Lwin and Mogok, the estate was acquired in 1998, with coffee cultivation commencing a year later across more than 400 acres of land. The unique topography of the region, located near the border of Mandalay division and northern Shan state, provides an ideal setting for the growth of coffee plants. What sets Green Land apart is their innovative approach to coffee cultivation, as the plants are thoughtfully intercropped with silver oak and macadamia trees to provide essential shade. They also carry out various experiments to optimize growth conditions, including spacing between shade trees, fertilization techniques, and the use of a solar water pump and drip irrigation system.

    The estate boasts an on-site mill equipped with advanced machinery like a washer-separator, Eco-super pulper, rotary screener, and demucilager, underscoring their dedication to quality and precision in processing. To ensure only the finest cherries are utilized, a selective harvesting approach is adopted, with fully ripe cherries making their way to the wet mill within 20 hours of being picked. Further, any floaters are meticulously removed before the cherries undergo a 20-50 hour fermentation process in tiled tanks. Following this, a thorough washing process is employed, with the parchment then meticulously dried under controlled conditions. To prevent moisture reabsorption, the parchment is turned hourly during the day and covered at night, with the drying process typically taking around 7-10 days to reach the desired 12% moisture content.

    Notably, Green Land Estate meticulously segregates daily lots throughout the processing stages, emphasizing their commitment to quality assurance. Once the parchment has undergone the necessary drying and rest stages, it is stored in the farm warehouse until a suitable buyer is identified. Subsequently, the parchment is sent to MCG for further processing, including dry milling, final sorting, and eventual export. This comprehensive and systematic approach from planting to export ensures that the unique flavors and characteristics of the coffee are preserved and delivered to consumers worldwide. The Green Land estate's dedication to sustainable practices, meticulous processing methods, and unwavering commitment to quality make their single origin coffee a true representation of Myanmar's rich coffee heritage.