Roasters Note

It's very special but very difficult. It is full of floral scent and acidic taste.. It's not like coffee, it tastes like fruit tea and flower tea. A vintage teacup goes well with this coffee. . The lower the temperature when drinking, the better.

This coffee is my favorite coffee, but it's hard to recommend it to customers.

Don't forget that you should enjoy this coffee with a classic tea cup.

Flavor Profile

• Body: Medium to full, with a velvety texture.

• Acidity: ,Balanced, often leaning towards mild or medium brightness.

• Flavors:

• Fruity notes such as plum, apricot, or red berries (especially in natural-processed coffees).

• Sweet undertones like caramel, honey, or brown sugar.

• Nutty flavors, including almond or hazelnut.

• Occasional chocolate and cocoa richness, especially in washed coffees.

Aroma

• Sweet and inviting, with floral or fruity nuances.

Finish

• Smooth and lingering, often with a sweet or nutty aftertaste.

Myanmar’s coffee production is relatively young but thriving, with farms in high-altitude regions like Shan State benefiting from ideal growing conditions. Both washed and natural-processed coffees are produced, offering a variety of profiles to explore. The versatility of Myanmar coffee makes it suitable for different brewing methods, from espresso to pour-over.