Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters
Myanmar Shwe Yi Mon | Anaerobic Natural SL28 - Dessert Oasis Coffee Roasters

Myanmar Shwe Yi Mon | Anaerobic Natural SL28

$23.95
Size: 12oz
Rich, syrupy, and fruit-forward—dark berries meet caramel sweetness in this exceptional Myanmar SL28.

This lot comes from the Shwe Yi Mon Estate in Myanmar’s Mandalay region, produced by U Ye Myint, founder of both the Myanmar Coffee Association and Mandalay Coffee Group. Known for his innovation and leadership in building Myanmar’s specialty coffee industry, Myint continues to push forward with experimental farming methods and processing practices.

The result is a cup that is both complex and approachable: full of dark berries, silky sweetness, and notes of loganberry, mulled wine, and caramel. It’s rich and layered yet surprisingly sessionable, with a texture that balances syrupy depth and lightness.
Size: 12oz

THE DETAILS —

Loganberry, Mulled Wine, and Caramel

Anaerobic Natural

Pyin Oo Lwin, Mandalay

Shwe Yi Mon Estate

SL28

Dark berries, silky sweetness, and a balance of richness and approachability—Myanmar at its finest.

ABOUT THE COFFEE

IN FOCUS: Myanmar Shwe Yi Mon

Specialty coffee in Myanmar has its roots in a government crop substitution program, aimed at moving farmers away from growing poppy for the black market and toward safer crops. With the support of Costa Rican growers and later the USAID program, Myanmar’s farmers were trained in planting, harvesting, and processing coffee. Seeds brought from Costa Rica introduced a wide range of varieties—SLs, Catuai, Catimor, and others—shaping the country’s unique coffee landscape.

USAID further invested in Myanmar’s coffee sector by establishing a multi-million-dollar processing facility in Mandalay. This mill not only serves as a state-of-the-art wet and drying station, but also provides grading services, training programs, and resources for local farmers.

The Shwe Yi Mon Estate, located in Say Ta Lone Village, Pyin Oo Lwin Township, is a testament to this progress. Founded by U Ye Myint, the estate is known for its experimental approach, including varied shade tree spacing, solar dryer domes, and drip irrigation systems. Myint, who has over 20 years of agricultural experience and a background in botany, has been a driving force in Myanmar’s emergence as a specialty coffee origin.

For this anaerobic natural SL28 lot, fully ripe cherries were carefully harvested, floated for selection, and dried for 18–21 days in solar domes on raised beds until reaching 12% moisture. The result highlights the best of both variety and process: syrupy dark berry depth, silky body, and a refined sweetness that makes this cup memorable and deeply enjoyable.