Myanmar
Myanmar, Khar Taw Hmi, Geisha
Myanmar, Khar Taw Hmi, Geisha
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Shipping
We ship using Royal Mail 48hr (standard option) and Royal Mail 24hr (express option).
Free 48hr shipping on all orders over £30.
If you live local to us, GU21 or 22 postcode, then we'll deliver it to you ourselves free - just enter your address at checkout & select "free local deliver"
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The specs
TASTING NOTES
Gentle, Floral, Pistachio, and Chocolate
COUNTRY
Myanmar (Burma)
PRODUCER / FARM
U Sai Wan / Green Land Estae
ALTITUDE
1158+ masl
PROCESS
Natural
VARIETAL
Geisha
TYPE
Regular
ROAST
Light Roast
Product description
I'd like to introduce a very rare Myanmar Geisha, a coffee that not many people have had the privilege to try let alone roast.
An exceptional Geisha from Myanmar's Green Land Estate, naturally processed to bring out its unique character. Expect delicate floral aromas, a smooth pistachio sweetness, and a lingering chocolate finish, all wrapped in a beautifully balanced cup. A rare opportunity to experience one of specialty coffee's most celebrated varieties from an exciting and emerging coffee origin.
About this coffee
Green Land estate lies on the road between Pyin Oo Lwin and Mogok, near the border of Mandalay Division and Northern Shan State.
This is a family business led by U Sai Wan, who has childhood memories of seeing coffee farms along the road near Pyin Oo Lwin each time his parents took him from Yangon to visit family in Northern Shan. Now he runs one of the largest arabica plantations in the country (about 450 acres) and has won awards over multiple years of Myanmar’s national quality competitions.
U Sai Wan is a leading innovator in Myanmar’s specialty coffee industry, winning national quality competitions for his Green Land coffees. He also plays a key role in Myanmar Coffee Association, alongside his position as Sales Director at Mandalay Coffee Group. He operates the estate together with his uncle and aunt, along with two local agronomists and many local workers.
The majority of coffee grown at Green Land comprises Costa Rica, a type of Catimor, with SL34 forming around 10% of the farm. U Sai Wan is also conducting experiments with Yellow Bourbon, Caturra, Catuai and Geisha.
Information and pictures sourced from Indochina coffee
How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.
We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO2 that the beans produce once roasted, it's not just there to sniff the coffee, and a reusable ziplock. So if you don't have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.
Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.
Choosing Grind Size
If you need some help choosing which grind size to select then checkout which settings we use in the roastery for each brew method, or feel free to give us a shout and ask any questions.