#136 Natural-Processed Coffee Beans from Myanmar
#136 Natural-Processed Coffee Beans from Myanmar
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Coffee ships directly from each roaster, freshly roasted. Orders with coffees from multiple roasters arrive as separate boxes.
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Sweet
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Coffee Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Berry, Other Fruit, Brown Sugar
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Myanmar
- Origin: Taunggyi, Myanmar
- Altitude: 1100-1350 masl
- Grower/Producer: Su Su Ang, Amayar Community
- Processing: Natural
- Variety: Catuai, Costa Rica, SL-34, S795
- Harvest Time: November - January
From Our Importer Atlas Coffee:
Su Su Aung grew up in Ywangan, and got her start in coffee as a broker in the local market. She originally sold coffee to Chinese brokers at low prices, but she was interested in improving the quality of the coffee she bought, so she could pay growers more for cherry. In 2015, she participated in the Winrock/CQI project, and learned how to produce high quality naturals. Motivated by the potential of better coffee as a means to strengthening her community, Su Su Aung organized groups of women who were producing coffee, and shared her new knowledge with them. Out of this effort grew Su Su Aung’s milling and export company, Amayar–a name that means noble lady.
By 2018, Amayar had its own processing, milling operation and cupping lab, and had become a tremendous resource and source of pride for the Ywangan community. Su Su Aung prides herself on offering 10% of her profits to community efforts that include pre/post-natal training for young mothers, and food safety courses for families. She is also very generous with advice and support to coffee farmers.
Su Su Aung understands the importance of honoring her buyer’s trust, and she is committed to producing the quality they need as efficiently as possible so that Amayar can continue to invest in her community.
In 2018, Amayar did all the dry milling for community coffee in Southern Shan State, and has a new cupping lab. She is growing her dry mill, and will be producing yellow and black honey-process coffees in addition to
natural and washed coffees.
