Myanmar - Khar Taw Hmi

Origin

• 🇲🇲 Myanmar (Burma)

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Myanmar - Khar Taw Hmi. Grown on the Green Land Estate, one of the country’s largest arabica farms, Myanmar - Khar Taw Hmi comes from a 450-acre, family-run plantation nestled between Pyin Oo Lwin and Mogok. The estate is led by U Sai Wan, a key figure in Myanmar’s coffee industry and a passionate innovator who works alongside his family, local agronomists, and a dedicated team of workers. The farm’s main varietal is Costa Rica Catimor, with a smaller amount of SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup. and ongoing experiments with Yellow BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., offering a diverse and exciting range of flavour potential. This coffee not only showcases the unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. of Myanmar but also highlights the country’s growing reputation for high-quality, distinctive coffees. With its tropical forests, high altitude terrain and cool climate, the region offers ideal conditions for producing expressive, fruit forward naturals like this one. Green Land NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. is a testament to the dedication of producers like U Sai Wan, who are pushing boundaries and putting Myanmar firmly on the global coffee map. It’s an exciting chance to experience something truly different, complex, vibrant, and full of character.