All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.
All orders over $75 ship for free!
The single origin coffee sourced from the picturesque Green Land estate in Myanmar's Thatkan Village exemplifies a commitment to excellence in every step of the production process. Nestled on the route between Pyin Oo Lwin and Mogok, the estate was acquired in 1998, with coffee cultivation commencing a year later across more than 400 acres of land. The unique topography of the region, located near the border of Mandalay division and northern Shan state, provides an ideal setting for the growth of coffee plants. What sets Green Land apart is their innovative approach to coffee cultivation, as the plants are thoughtfully intercropped with silver oak and macadamia trees to provide essential shade. They also carry out various experiments to optimize growth conditions, including spacing between shade trees, fertilization techniques, and the use of a solar water pump and drip irrigation system.
The estate boasts an on-site mill equipped with advanced machinery like a washer-separator, Eco-super pulper, rotary screener, and demucilager, underscoring their dedication to quality and precision in processing. To ensure only the finest cherries are utilized, a selective harvesting approach is adopted, with fully ripe cherries making their way to the wet mill within 20 hours of being picked. Further, any floaters are meticulously removed before the cherries undergo a 20-50 hour fermentation process in tiled tanks. Following this, a thorough washing process is employed, with the parchment then meticulously dried under controlled conditions. To prevent moisture reabsorption, the parchment is turned hourly during the day and covered at night, with the drying process typically taking around 7-10 days to reach the desired 12% moisture content.
Notably, Green Land Estate meticulously segregates daily lots throughout the processing stages, emphasizing their commitment to quality assurance. Once the parchment has undergone the necessary drying and rest stages, it is stored in the farm warehouse until a suitable buyer is identified. Subsequently, the parchment is sent to MCG for further processing, including dry milling, final sorting, and eventual export. This comprehensive and systematic approach from planting to export ensures that the unique flavors and characteristics of the coffee are preserved and delivered to consumers worldwide. The Green Land estate's dedication to sustainable practices, meticulous processing methods, and unwavering commitment to quality make their single origin coffee a true representation of Myanmar's rich coffee heritage.
Variety: SL-34
Process: Natural
Region: Pyin Oo Lwin
Altitude: 1,050 MASL
Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.
Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups
Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.
Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.
Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.
