Myanmar Moe Htet specialty coffee

Specialty Coffee Myanmar Moe Htet

Delicate, dry, exotic—this describes our latest pour-over coffee offering. MYANMAR Moe Htet features naturally processed SL 34 beans, a variety typically associated with Kenya. Could this coffee be a cross-continental flavor blend? Perhaps! The sensory profile reveals juicy oranges, tamarind, sweet raisins, and milk chocolate. It offers a perfect balance of acidity and sweetness, with a light body and unoverwhelming flavor.

Farm and Processing Information

Kyaw Hlaing is the owner of Moe Htet Estate, also known as Sinoda. He operates the farm with the assistance of agronomist U Kyaw Wan He and his aide Aung Hleing Phyo. With years of experience gained from working in coffee production, participating in government research, and collaborating with international companies on coffee grafting techniques, Kyaw has amassed extensive knowledge that has propelled his farm’s development. His estate spans approximately 80 hectares.

The farm employs 100 workers, most of whom are local residents. During the harvest season, they reside on the estate.

Grafting coffee seedlings sometimes involves interesting techniques. Arabica trees are occasionally grafted onto robusta roots, which can absorb more nutrients and provide better disease resistance.

Moe Htet also hosts numerous training sessions and workshops aimed at empowering the local community and fostering the growth and specialization of the coffee sector.