Green Coffee: Myanmar Catuai

Origin

Myanmar (also known as Burma) is predestined for the cultivation of premium coffees due to its geographical location, climate and soil quality. And in recent years, after the end of the long military dictatorship, coffee cultivation began to flourish again - especially in the Shan region with its very fertile soils.

This coffee also comes from there. Around the village of Ywar Ngan, at 1300 metres above sea level and surrounded by forests and waterfalls, small farmers have been growing coffee for 20 years. The coffee here is traditionally grown organically (but is not certified organic) and is hand-picked. Supported by organisations such as the CQI (Coffee Quality Institute), the farmers learn to improve the techniques, as in the case of this coffee the sun-dried Natural method in so-called high beds, which gives the coffee a distinctive sweetness. This coffee was grown by Htike Htar and her family. She is committed to ensuring that women are also given business opportunities.

We purchase this coffee from the Swiss entrepreneur Nathalie Manac'h, founder of Nat Coffee, who buys the coffee locally. She maintains close relations with the coffee producers and, together with them, develops one of the first coffee cooperatives in Myanmar. She attaches great importance to compliance with ethical standards and cooperates with the Myanmar Center for Responsible Business, among others.

Roasting Recommendation for Myanmar Catuai

The coffee can be roasted quite lightly (City). The fruity notes of the coffee are pronounced in these degrees of roasting. If you roast it darker (Full City), it will have a pronounced body and full mouthfeel.

You can find roasting profiles for this bean in the knowledge section: for Gene Café, for Hottop Manual, for Hottop with Artisan.

Packaging

The green coffee is delivered in a transparent and resealable 1kg protective bag.