MYANMAR - SAI'S GEISHA

Filter Roast

___________________________

A BIT ABOUT THIS COFFEE

This release presents a rare opportunity to experience something exceptional: a Myanmar Geisha coffee.

Produced by our longtime partner and respected coffee expert, Mr. U Sai Wan, this extraordinary nano lot is grown on his meticulously well-managed farm in the eastern Mandalay region.

We are thrilled to offer this pretty coffee for the THIRD consecutive year.

___________________________

WHY YOU'LL LOVE IT

Sweet notes of stone fruit and berries are complemented by gentle florals and a silky, rounded mouthfeel.

Clean, soft, and pretty, the cup is well-balanced and refined, showcasing the signature sweetness and elegance Geisha coffees are celebrated for.

A high-quality, approachable introduction to this prized variety from an Asian origin.

___________________________

HOW TO BREW

V60 Recipe

1:15 Brew Ratio

20g In

300g Out

2.45 - 3.00 Time

___________________________

THE STORY

Mr Sai Wan Miang is a pioneer in the specialty coffee industry in Myanmar and a driving force behind the development of the country's coffee institutions. He purchased his first piece of land in 1998 and has since expanded, now overseeing over 400 acres of a meticulously well-managed coffee farm. His coffee plants thrive under the full shade of macadamia and silver oak trees, which are carefully organised into variety-specific plots. Sai has planted his Geisha trees under a more heavily shaded and cooler area of the farm to emulate conditions closer to high elevation, African rainforest.

A master of his craft, Mr. Sai produces an exceptional range of natural, honey, and washed coffees, cultivating a diverse selection of varieties, including the renowned Geisha. As an innovator in the Myanmar coffee sector, he continually conducts sophisticated experiments to improve quality, earning numerous awards for his outstanding coffees—and it's clear why. Additionally, Mr Sai is one of the few Q-graders and Q-processors in Myanmar, adhering to rigorous quality protocols from seedling to cupping bowl.

For Sai Wan’s natural processing, only selectively harvested, fully ripe cherries are used. These cherries are first sent to the wet mill, where floaters are removed, before being transferred to raised beds for sun drying within 24 hours of harvest. During drying, the cherries are turned hourly throughout the day and covered at night to prevent moisture from dew. After approximately 20–25 days on the raised beds, the cherries reach a final moisture content of 11–12%. Throughout the entire process, daily lots are kept strictly segregated to ensure quality and consistency

With Myanmar being one of the least represented origins in the Australian coffee industry, we are thrilled to showcase a coffee from this remarkable country that tastes nothing short of sublime.

This marks our sixth year of sourcing coffee from Mr Sai, and we eagerly look forward to what the future holds.