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The SWEET JESUS returns! Another cracker from Myanmar, this year from Shwe Yi Mon farm. This is a super sweet coffee with notes of black cherry liqueur, red grapes and cloves.

LOCATION: Pyin Oo Lwin, Mandalay Division
ALTITUDE: 1,112 masl

Shwe Yi Mon is based in Pyin Oo Lwin, a scenic hill town situated into the cool central mountains of Myanmar, 67km at the east from Mandalay. The town is the centre of country’s coffee industry – both commercial and specialty coffee. The bigger and more established estates have flourished here, along with companies who roast and distribute coffee nation-wide. Aside from coffee, Pyin Oo Lwin is the centre of the country’s flower and vegetable production.

U Ye Myint set up Shwe Yi Mon back in 1989, starting with 200 acres of land as a means to commit to local agricultural production and coffee farming. Shwe Yi Mon grows a mix of typicas (SL 34, SL 28) alongside advanced Catimor varieties such as Costa Rica. Shade is provided by macadamia trees.

Alongside running the estate, U Ye Myint has played a central role in the development of the country’s focus on specialty coffee production and export. He set up Mandalay Coffee Group in 2014, gathering together farmers, processors, roasters and retailers to standardize coffee quality across the larger estates as well as provide sustainable income for small holder farmers in other regions such as Shan State, through the pre financing and purchase of coffee cherry.

Ripe cherries are harvested by hand from Shwe Yi Mon estate. Cherries are floated and hand sorted to remove under- and over-ripe fruit. Cherries are spread on drying raised beds for anywhere between 11-32 days depending on weather variations. The dried cherries are hulled to remove the outer layers of fruit before sorting, grading and bagging.