Myanmar Anaerobic Natural Single Origin Coffees

This coffee is from our friends in the hills of Myanmar (Behind the leaf Coffee). The coffee is grown by a group of close-knit Pa'O farmers that bring their harvest to the Behind The Leaf Coffee processing facility. They are collectively rejuvenating the coffee in the region.

This anaerobic process is a distinct fermentation style of coffee processing. The coffee cherries are stored in sealed barrels, deprived of oxygen. This lack of oxygen produces multiple acids and aromatic compounds that impact the flavor profile of the coffee. The cherries are then dried naturally in the sun for days allowing the natural flavors of the cherry to impact the coffee beans.

This flavourful coffee is produced by the Pa'O people, in the highlands of Shan state of Myanmar. It has a cupping score of 85-87 on the SCA cupping scoring scale.

Coffee Facts

• Farmers / Producer - Pa'O, Behind the Leaf Coffee
• Agro method - Shade-grown, * Korean Natural Farming practices
• Region - Shan State
• Altitude - 1200m above sea level
• Variety - Typica, SL28, Bourbon
• Process Type - Anaerobic Natural

*This coffee is grown using Korean Natural Farming practices, which harnesses the power of Indigenous Microorganisms (IMOs) to act as natural fertilisation so there is no need to use chemical herbicides or fertilisers.

Flavour notes

This will depend slightly on the method of brewing, so please refer to our flavour map image for our general flavour description.

As a pour-over (using a V-60 or home filter machine) you’ll taste a complex array of flvours. This coffee is just bursting with fruity notes and has a soft mouthfeel with hints of raspberry, forest fruits, dates, and brown sugar. We know this is the type of coffee that can excite even the most experienced coffee drinker.

As an espresso, this coffee will pop! The high sweetness and rich fruity flavours make a very yummy espresso that blends with cow's milk and oak alternatives.