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Fudge. Red Fruit. Vanilla.

Regular price 18.00 €
Regular price Sale price 18.00 €
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Origin: Pa-O Villages, Pinlaung, Myanmar
Roast: Filter
Producer: Behind The Leaf
Altitude: 1400 - 1500 Meters 
Varietal: Mixed Varietals
Process: Natural 

Our first ever coffee from Myanmar! This naturally processed lot comes from the Pa-O villages, in Pinlaung, eastern Myanmar.

It was produced by Behind the Leaf, a coffee mill dedicated to the Pa-O people and the area of Pinlaung. The coffee was grown by farmers in 5 different villages, before sorting and processing at the Behind the Leaf mill. The profile is deep, and fruity, with a sweet, jammy character that is beautifully balanced.

    The Cup

    Our first coffee from Myanmar does not disappoint. A rich profile is full of sweet flavour. Notes of dark fruit, black cherry, cocoa, and milk chocolate are smooth and fruity. As it cools, expect lasting sweetness of brown sugar and aromatic vanilla.

    About The Farm

    Behind the Leaf Coffee buys ripe cherries the day they are picked and does all the processing at their coffee farm and factory in the Pinlaung Township, Myanmar.

    Co-Founded by Melanie Edwards, BTL has been a real success story in the area. Their work with the local Pa-O people has meant that coffee from the area is now classed as speciality grade, something almost unthinkable a few years ago. The terroir of the region offers a distinct sweetness and we are truly excited to explore the coffees of Myanmar.

    A majority of the coffee processing and hand-sorting that has played a vital role in meeting the demands of their success, has been undertaken with the help of 50 or so women from the local village of Ta Ngo in the Pinlaung Township. Employing the women from Ta Ngo has been a boon to BTL but the relationship is desperately needed by a lot of the women. Some are single mothers, others widowed, while the rest care for and maintain their household.

    Early last year they set up a ‘Bunk Bed System’ with a raised screen table top to sort and dry the coffee beans, and the ground underneath it was lent to the women, where they can grow food for themselves at no extra cost.

    The Process

    The coffee was harvested from February to March, before being sorted and dried as whole cherries at the BTL mill. The cherries were dried to 10-12% moisture content before resting for at least one month in airtight bags, helping to develop a smooth, sweet depth.

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