Roaster: De Mello
Notes: Fig, Apple, Cacao nibs
Region: Myanmar, Moe Htet Estate
Altitude: 975 Masl
About: Moe Htet Estate has originated in 1997 and was established by U Kyaw Sein whose has planted 200 ha of forest coffee with the varietals SL-34, S-795 as well as Catimors. The Moe Htet Estate works with the Mandalay Coffee Group and delivers its cherry to the processing centre situated in Pyin Oo Lwin. From here this lot comprised of only SL34 will be picked on the estate and then delivered overnight to the processing centre. Cherries are pulped the same day in a Pinhalense vertical eco-pulper, and parchment is fermented in tiled tanks overnight. After thorough washing, parchment is dried on concrete patios in the sun, with workers turning it hourly and covering it before dusk to prevent dew at night from getting to the coffee. The drying can take between 7 – 21 days weather depending. Each daily lot is kept separate and cupped and assessed by a Q grader to assess the quality and profile which can be mixed in final dry milling. Coffee is then hulled, sized, and sorted ready for export. The specialty lots also undergo a final hand sorting to ensure the quality is as requested.