New Single Origin Coffee: Myanmar Pa-O Tribe 'The hidden Gem of South East Asia'
It is our first coffee purchase from the origin of Myanmar but with it exhibiting beautiful tasting notes that are usually rare coming from an Asia origin, it will definitely not be the last. With tasting notes that is described as dried apricot, brown spice, tamarind, kyoho grape and rum & raisin, you know you just have to get your hand on a bag or two of this limited run coffee.
The pain of missing the opportunities twice to visit this farm was somehow healed upon taking the very first sip of this delicious coffee. Through fellow roasters and friends in this industry, we managed to get hold of a few bags of this greens and this allow us to share this coffee with you.
It was first introduced as part of Christmas blend, 'The Nutcracker', in late November of 2019 and we are excited to have it now as a single origin, although enough only for about 5-6 roast. This eventually also means that if the demand is great, we will run out of this coffee as early as mid-June 2020!
Originating from the hidden villages of Pa-O, Shan state of Myanmar, most of these coffees are grown in the valley of mist-shrouded mountains where only the finest red and ripe cherries are picked and purchased from individual farmers, many of whom have only a few trees in their backyard. These farmers are cared for, integrate well with the community and fed with knowledge in managing farms, controlling quality and even brewing and tasting their own coffees, strange but rarely practised in some coffee farms around the world.
It is our first coffee purchase from the origin of Myanmar but with it exhibiting beautiful tasting notes that are usually rare coming from an Asia origin, it will definitely not be the last. Hear what some of our team members have to say about this hidden gem, after tasting it for the first time:
With tasting notes that is described as dried apricot, brown spice, tamarind, kyoho grape and rum & raisin, you know you just have to get your hand on a bag or two of this limited run coffee.
To the home brewing enthusiasts, below information is for you to geek out on the coffee. Enjoy!
|Washing Station Owner:||Behind the Leaf Coffee|
|Processing:||Anaerobic Dried Natural|
|Altitude:||1370-1500 metres above sea level|
|Owner:||Various smallholder farmers|
|Region:||Pa-O, Shan State|
Brew it like Dutch Colony:
1:16 ratio of coffee to water, medium grind, 88-90 degrees celcius water, first pour to bloom at 2x the coffee weight (i.e 15gm of coffee so pour 30gm of water to bloom for 30 secs) and 3 equal long pour to reach the desired ratio with a total brewing time of 2 minutes and 30 seconds. Best to be enjoyed as the beverage slightly cools!
1:2 ratio of coffee to water, packing about 24gm of coffee (we use a 22gm VST basket) and extracting 48gm of espresso out, between 22 to 25 seconds. For milk beverages, we cut it a little faster, getting close to a 1:1.5 ratio.