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Myanmar Shan State Mya Ze Di Village Natural

Myanmar, formerly known as Burma, produces coffees with a distinct characteristic: tropical herbaceousness. The best coffees from the region are naturally processed—like this one—with a thick, syrupy body, an articulation of dried berries, and a profound sweetness. The inherent herbal characteristics of the terroir balance this jammy fig flavor with bright notes of lemongrass.

12 Ounces

Ready for Shipment in 1 to 3 business days.

Flavor Profile

Kiwi, Fig, Lemongrass

  • Flavor

  • Roast

flavor notes of Myanmar coffee
coffee fruit

Origin and Partnerships

Expanding the Myanmar Coffee Trade

Because the people of Myanmar prefer tea, the region’s specialty coffee trade didn’t take off until recently. About six years ago, they experienced an influx of funding and consultative aid from organizations like USAID, Winrock International, and the Coffee Quality Institute. This transformed Myanmar, elevating their standards and setting a precedent of exceptionally clean, complex coffees.

myanmar on a map
Region:
Shan State, Myanmar
Processing:
Natural
Cultivar:
Catuai
Elevation:
1,350 meters

Roasting Profile

Small Batch Coffee, Fresh-Roasted Daily to Order

We employ the Japanese notion of Kaizen in our roasting practice. This idea of “good change” or “continuous improvement” drives our team to keep daily records of their tastings, always chasing better, more delicious, more consistent coffees.

We roast small batches on Loring machines around the world, so our coffee tastes not only luminous, but reliably consistent, from Tokyo to New York

coffee beans being roasted

"Nowadays, there’s a trend among young people to go to cafes with friends. Most people are drawn to fruity, sweet coffees, similar to our regional, naturally processed flavor profile.
"

Soe Thinzar Aung, Sales and Quality Control Director at Shwe Taung Thu
single origin coffee from Myanmar in glass kinto mug