Ngu Shwe Li
This extraordinary Specialty coffee is grown in Myanmar, a Southeastern Asia country formerly known as Burma and is still not so well-known in the world of coffee. The plantation from which it arrives is the oldest in the Mandalay region and is located near the city Pyin Oo Lwin, perched on a hill and renowned for its colonial architecture and botanical gardens.
Region: Myanmar – Pyin Oo Lwin, Mandalay
Altitude: 1.000 m
Producer: U Kyaw Sein
Processing station: Ngu Shwe Li Estate
Cultivar: Arabica – SL 34
Harvest: Picking (Manual) January – March 2019
Processing method: Natural
Notes of mango and pineapple with interesting hints of honey and chocolate, completed by a nice acidity. A cup with a well-rounded body
Myanmar is a republic in the southeast of Asia that occupies the territories of former Burma. It is a little-known origin for coffee because the country was managed by a dictatorship until 2012, and only in recent years has it started opening its borders and thus allowing to discover its peculiarities. The northern part of the country, where the Mandalay region is located, features optimal conditions for the cultivation of specialty coffee. The altitude between 1100 and 1600 meters guarantees a good microclimate and rainfall is regular all year round except during the dry season (from December to January) just before the picking of the cherries.
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Ngu Shwe Li Estate
Ngu Shwe Li Estate, the plantation where this coffee is grown, was founded by U Kyan Sein in 1997. Coffee grows on 215 of the 235 hectares of the plantation in the shade of other tall trees: silver oaks and macadamia trees protect the coffee plants and give an additional income to the farm. Initially, the predominant cultivar was S795, which is very resistant to the disease of coffee rust, but now it has been almost completely replaced (80/20) by the SL34, renowned for its quality and the delicacy of the beans. U Kyan Sein also has its own nursery inside the plantation where it grows the new SL34 seedlings born from seeds recovered from its trees. In this way, it became autonomous to replace the older plants as well as ensuring a self-adaptation of this variety to the territory.
The drupes of the SL34 plants are harvested by hand only when they are perfectly ripe and then are processed for these small lots of specialty coffee. The company uses both the washed and natural method, in this case, it is a natural coffee. U Kyan continuously experiments to find the best drying recipe. This lot in particular had a first delicate drying phase on plastic sheets and then optimised on bamboo trays.
An extraordinary coffee is the result, it obtained a score of 86/100 with the SCA cupping protocol and which features a well-rounded body in the cup with a natural sweetness. Tropical fruit notes predominate with a pleasant acidity. A special coffee with which we give a double welcome in our selection: it is the first coffee with which the roaster Caffè Lab enters the large family of Essense and at the same time our first coffee from Myanmar! We recommend it extracted with the Pour-Over method which best emphasizes its distinctive features.
Photo credit: CaffèLab
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