Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters
Myanmar Ka - Daung | Washed - Dessert Oasis Coffee Roasters

Myanmar Ka-Daung | Washed

$18.95
Size: 12oz
Sweet, clean, and rich — ripe raspberry, chocolate caramel, and vanilla wafer in a beautifully rounded cup.

From a collective of small neighboring farms, this washed lot comes to us through the Mandalay Coffee Group facility in Pyin Oo Lwin. Comprised of SL28, SL34, Catuai, and Catimor varietals, the cherries were cupped and blended to create a specific profile named “Ka-Daung”, after Myanmar’s national bird.

The resulting cup is sweet, rounded, and exceptionally clean, with notes of ripe raspberry, chocolate caramel candy, and vanilla wafer. Rich and approachable, it offers balance and clarity alongside a naturally vibrant sweetness.
Size: 12oz

THE DETAILS —

Raspberry, Chocolate Caramels, and Vanilla Wafer

Washed

Ywangan

Yangon Small-holders, Mandalay Coffee Mill

SL28, SL34, Catuai, Catimor

Ripe raspberry, chocolate caramel, and vanilla wafer — Ka-Daung is sweet, clean, and beautifully rounded.

ABOUT THE COFFEE

IN FOCUS: Myanmar Ka-Daung

The producers behind Ka-Daung work small farms of a quarter to three acres, intercropping Arabica with avocado, jackfruit, jengkol beans, papaya, pineapple, passion fruit, banana, tea leaf, and macadamia trees for shade. They practice organic agriculture, using only natural fertilizers from their own farms and no chemical inputs.

After harvest, cherries are transported to the MCG Wet/Dry Mill, where they are sorted by variety and color before undergoing washed processing: pulping, fermentation in tanks for 18 hours, washing, and sun drying on raised beds with hourly combing. Once dried to the desired moisture level, coffees are hulled, sized, and sorted using both mechanical and optical methods, with a final hand-sorting step before bagging and export.

The care in both cultivation and processing results in a coffee that is sweet and rich, with remarkable cleanliness and vibrancy, reflecting both the skill of the producers and the potential of Myanmar as a specialty coffee origin.