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 Shan State is nestled in the mysterious, foggy foothills of Myanmar. Mysterious because the region is largely unmapped. The place is an enigma wrapped in mist and obscured by thick trees.

What is known (or, what is currently being discovered by beverage connoisseurs) is that the plateaued region is full of excellent coffee.

Bio regions in Myanmar vary widely from tropical waters on the coast to windswept, snowy Himalayan foothills. The Shan state seems to be in the “sweet spot,” in terms of altitude and temperature—perfect for growing fine coffee.

Oat Twin Village is in the southwest corner of the Shan, an area occupied by the Danu people. There are 230 households in the Oat Twin Village Family Cooperative. Together they farm and harvest coffee cherries in 150 acres of wooded forest. The farmers of the Shan take their work seriously—all the more so since they’ve begun to receive international recognition from coffee lovers. The farmers hand-sort the picked cherries multiple times, over and over again to make sure the only perfectly ripe ones are moving onto the dry beds.

With the help of CQI (Coffee Quality Institute) and MCA (Myanmar Coffee Association) in the last few years, the farmers have learned to use drying screens. But the extent to which they ensure the cherries dry just right is something they have taken into their own hands. All the arduous work and meticulously is what make this coffee remarkably clean, sweet, and juicy.
With its exceptionally clean aftertaste, this coffee defies common expectations of what a naturally processed coffee “should” taste like. It creates a vibrant and sweet cup of coffee when brewed, resembling that of sweet red wine with a lingering finish of black tea notes. When concentrated in an espresso, expect to taste a fruit-bomb candy with a syrupy body and hints of dark chocolate.

Oat Twin represents the true potentiality of what Myanmar holds for the future of specialty coffee.

Variety: Catuai
Process: Natural
Region: Shan State
Altitude: 1,300 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

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.