Myanmar-SL-28 Natural

This coffee comes out of Mandalay, Myanmar which isn’t an origin you see every day. And that’s part of what makes it interesting. It’s an origin that is still developing, finding its footing, but done right, there’s measurable upside.

Shwe Yi Mon Estate sits around 1,000–1,150 meters above sea level.  They’re working with the land, not just pushing for yield. Coffee is interplanted with macadamia and hardwood shade trees, slowing maturation, building density in the cherry, and achieving character in the cup.

There’s also a lot of intention behind the farming. You see spacing trials, different shade strategies, and practical systems like drip irrigation paired with solar drying. It’s thoughtful.  Trying to improve year over year.

What’s a little unusual and worth calling out is that they’re growing SL28, a traditional Kenyan hybrid. You don’t typically see that here. My guess is it’s tied to disease resistance or adaptability. Either way, it’s a sign that they’re experimenting and not just following the "how we've  always done it" script.

The estate is run by U Ye Myint, who’s been in agriculture for decades. He studied agronomy and went on to found the Myanmar Coffee Association. He’s not just producing coffee, he’s helping build the foundation for the entire sector.

On the processing side, they're into naturals. Fruit dries on the seed, and when that’s handled well, you get more fruit expression, more sweetness, and a little bit of wildness in the cup. They’re selective in picking and disciplined in sorting before drying.

Drying happens on raised beds inside solar dryers over 18–25 days, slow enough to develop flavor, controlled enough to avoid defects.

Myanmar as a whole is still early compared to places like Ethiopia or Colombia, but producers like this are pushing it forward with curiosity. There’s alos investment. You can taste this in the cup.

Sourced from the Shwe Yi Mon Estate in the Mandalay region of Myanmar, this Myanmar-SL-28 Natural represents a unique intersection of geography and genetics. The coffee is produced using the natural process, a technique where the fruit remains intact during drying, which often imparts a distinct sweetness and heavier body to the final cup. You can learn more about how these processing methods influence the profile of a bean in our guide.

The selection features the SL28 varietal, a plant historically celebrated for its complex character and resilience. Grown at an altitude of 1000-1150 masl, this lot is roasted by Big Shoulders Coffee. As you explore the nuances of this specific origin, we encourage you to reference our flavor wheel to help identify and articulate the specific sensory characteristics you encounter in your brew.