FLAVOUR PROFILE
Brown Sugar, Red Apple, Lemonade, Black Currant, Earl Grey
REGION
Northern Shan State, Myanmar
PARTNERSHIP
Since 2018
ELEVATION
1200m
PROCESS
Washed
VARIETY
SL-28
MYANMAR - Moe Htet
Filter Roast
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A BIT ABOUT THIS COFFEE
Moe Htet Farm is located near Naung Cho Township in Northern Shan. Owned by U Kyaw Hlaing, a Mechanical Engineer and certified Q-processor, the farm has a mix of neatly separated and shaded arabica plots, including SL-34, Catimor, and SL-28.
This washed SL-28 is a perfect example of both the unique qualities of the variety and U Kyaw Hlaing’s skill in producing high-quality, sweet, and clean wet-processed coffees from his farm. It’s a true reflection of his dedication and expertise in every cup!
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WHY YOU’LL LOVE IT
This coffee's beautiful sweetness is balanced by a delightful, lively acidity. It showcases flavours of apples, citrus fruits, and currants, all underpinned by a delicious brown sugar base.
As pure SL-28 becomes increasingly hard to find, this rendition from Myanmar offers an excellent example of the unique qualities people love about this variety.
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HOW TO BREW
We love it as: Pour Over or Espresso
Also good as: Plunger (Black), Stovetop (Black) and Aeropress (Black). Enjoy!
V60: 20g dose, 300g yield, 2.50 brew time
Batch Brew: 61g per litre
Aeropress: 12g dose, 200g yield, 2.10 brew time
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THE STORY
Moe Htet's owner, U Kyaw Hlaing, completed his degree in Mechanical Engineering at the Rangoon Institute of Technology. He is married and the father of two children. After working as a marine engineer for 12 years and visiting over 100 countries, he returned to Myanmar in 2002 and established Moe Htet in 2007. He has received training from the Coffee Quality Institute in cupping and holds a Level 2 certification in coffee processing (Professional).
Moe Htet Farm employs 17 permanent workers, a number that rises to around 200 during the harvest season. Established in 2007, the farm now spans about 200 acres and exclusively grows Arabica varieties, including SL-34 and Costa Rica T8667 (Catimor), with experimental blocks of SL-28 and others. The Coffee trees are neatly intercropped with Silver Oak trees that provide shade on the farm.
Moe Htet mainly produces washed coffees. For this lot, the coffee cherries were harvested, floated, pulped and then dry fermented in tanks for about 24 hours. After fermentation, the parchment was de-mucilaged (washed) and sundried, which normally takes up to 10 days.
