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BC-005
Release Date ·
July 8, 2026
Myanmar Shwe Yi Mon

BC-005

Myanmar Shwe Yi Mon

SL-28
/
Anaerobic
/
1,100 MASL
What We Taste
Green Apple
Lychee
Caramel

An anaerobic-natural SL-28 from Myanmar's Shwe Yi Mon Estate, balancing crisp green apple against tropical lychee and caramel sweetness.

 

Tasting Profile

  • First Sip: Crisp green apple acidity opens bright and clean
  • Mid Cup: Lychee brings a fragrant, tropical lift
  • Finish: Caramel sweetness rounds out a smooth, lingering close
Acquisition Type
One Time
Subscription Group
Size
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01 Story
02 Specs
03 Tasting
04 Brewing
Origin / Story
01

Rebuilding the forest, one farm at a time.

Myanmar Shwe Yi Mon comes from the Shwe Yi Mon Estate in Mandalay, built by U Ye Myint and Thin Thin Mar on land that had been stripped bare. They replanted it, shading the coffee with silver oak and macadamia, and now run one of the most closely studied farms in the country.

Ye also founded the Myanmar Coffee Association, helping build the industry his own farm now represents.

Process / Specs
02

The Numbers, Plainly

We publish every variable. If something changes batch to batch, you'll see it here.

01
Variety
SL-28
02
Process
Anaerobic
03
Elevation
1,100 MASL
04
Harvest
Fall 2025
05
Drying
SL-28
06
Roast Level
Light
Tasting / Cup
03

Sip To Finish

Every coffee evolves as it cools down to room temp. We study each coffee from first sip to last drop and record what we experience.

First Sip

Crisp green apple acidity opens bright and clean

Mid Cup

Lychee brings a fragrant, tropical lift

Finish

Caramel sweetness rounds out a smooth, lingering close

Brew Guides
04

How We Brew It

Pour Over
Aeropress
Espresso
Recipe
Pour Over
Dose

20 g

Yield

300 g

Ratio

1:15

Grind

Medium

Temp

95C

Time

3:15

Steps
0:00
Steps
Bloom with 60g water
0:45
Steps
Pour to 200g
1:45
Steps
Pour to 300g
3:15
Steps
End brew
Recipe
Aeropress
Dose

13 g

Yield

180 g

Ratio

1:14

Grind

Medium/Coarse

Temp

90C

Time

2:30

Steps
0:00
Steps
Bloom with 30g water and stir 5x, wait 30 seconds
0:30
Steps
Pour up to 180g, stir 5x
1:00
Steps
Place plunger on and wait for 1 minute
2:00
Steps
Gently plunge for 30 seconds, for a total time of 2:30
Recipe
Espresso
Dose

18 g

Yield

36 g

Ratio

1:2

Grind

Fine

Temp

95C

Time

28 seconds

Steps
0:00
Steps
Prep 18g of coffee in your portafilter and prepare your puck
0:00
Steps
Start pre-infusion for 6 seconds
0:00
Steps
Brew at 9 bars of pressure
0:28
Steps
Stop brew