10. Green land - Myanmar

84.75 Cupping Score

Green Land Estate is strategically located on the route connecting Pyin Oo Lwin and Mogok, situated near the border of Mandalay Division and Northern Shan State. Under the leadership of U Sai Wan, this family-owned establishment thrives as a testament to childhood memories and a commitment to excellence in coffee cultivation. U Sai Wan's recollections of the coffee farms along the road from Pyin Oo Lwin during his trips from Yangon to Northern Shan with his parents have shaped his dedication to the craft. Currently, he spearheads one of Myanmar's largest Arabica plantations, spanning approximately 450 acres and earning accolades across multiple years in Myanmar's national quality competitions.

Renowned as a pioneering force in Myanmar's specialty coffee industry, U Sai Wan consistently secures victories in the national quality competitions with Green Land coffees. Besides his remarkable achievements, he actively contributes to the Myanmar Coffee Association, leveraging his expertise in his role as Sales Director at Mandalay Coffee Group. Collaborating with his uncle, aunt, two local agronomists, and a dedicated local workforce, he manages the estate with precision and innovation.

The predominant coffee variety thriving at Green Land is the Costa Rica, a Catimor type, while SL34 constitutes around 10% of the farm. U Sai Wan also engages in pioneering experiments with varieties like Yellow Bourbon, Caturra, Catuai, and Geisha, underscoring his commitment to exploring and advancing the estate's coffee diversity and quality.

Further insights into the coffee processing method employed:

Harvest: The meticulous process begins with the handpicking of ripe cherries, ensuring only the finest ones are selected. Within a swift 24-hour window from harvest, these cherries are promptly pulped on-site.

Pulping and Fermenting: Upon arrival, the cherries undergo careful scrutiny. They are immersed in water, allowing any floaters to be effortlessly removed. Subsequently, the cherries are pulped and meticulously fermented within concrete tanks for an optimal period of 48 hours. This crucial phase sets the foundation for the beans' distinct flavor profiles.

Drying: The next stage involves patio drying, where the beans are carefully spread out for a duration spanning 7 to 10 days. This patient process under the sun is integral in fostering the beans' optimal moisture content, ensuring an exquisite flavor profile.

Milling and Sorting: Once the drying phase culminates, the coffee enters the milling phase. Here, the beans undergo hulling, sizing, and a meticulous sorting process at the dry mill. To ensure exceptional quality, the beans pass through an advanced optical sorter, meticulously separating them based on precise criteria. This stringent sorting process guarantees only the highest-grade beans move forward for the next stages, upholding the estate's commitment to excellence.

Origin: Myanmar

Region: Pyin Oo Lwin, Mandalay Division

Altitude: 1158 m.a.s.l

Varietal: SL 34

Processing: Washed

Flavours: Lime, Tamarind and Dark Milk Chocolate