A complex but well-balanced coffee, from a hidden gem of an origin, that holds its own against other natural process coffees from the world’s most celebrated regions.
This is a natural process coffee, which means the coffee cherries are dried whole, rather than fermented or processed another way, to separate the beans from the cherry’s fruit. This is also the oldest method for processing coffee. Yet the ability to produce consistently high-quality dry naturals is difficult, requiring slow sun-drying (typically between 15-20 days in Myanmar depending on altitude), raised dry beds for better airflow, and frequent turning to ensure the cherries dry evenly.
