An extremely interesting espresso that had everyone at the roastery enthused when we were pulling shots of it for the first time. When we added milk it retained its complexity. We hope to pique your interest in this coffee too. We taste raisins, freshly baked cinnamon swirl, and fruity dark chocolate. We recommend a brew ratio of 1:2 for espresso

Working closely with Ywar Ngan’s Danu Hill Tribe high in the Southern Shan State of Myanmar, Shwe Ywar Ngan produces some of Myanmar’s finest Arabica coffee.
The area’s fertile red and yellow soil (in addition to its renowned blue lake), coupled with ideal elevation and consistent rainfall help make Ywar Ngan a particularly accommodating environment for growing coffee. Hundreds of farmers work on small plots between one and five acres each, tending to the same land that their ancestors did before them. Since pesticides are forbidden in this township, its residents produce in an organic style though it is not yet formally organic certified.

Shwe Ywar Ngan was started by U Win Aung Kyaw, who has been roasting coffee since 1975. The ‘Godfather’ of the industry in Myanmar, he has been influential in setting up Shan as a coffee-producing area. The vast majority of these were red catuai, this varietal was identified as the most suitable for the region by the FAO. Coffee is grown under a variety of fruit and perennial shade trees to protect it from direct sunlight and produce secondary crops for more biodiversity and sustainability.

Shwe Ywar Ngan Espresso

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Shwe Ywar Ngan Espresso

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Shwe Ywar Ngan Espresso

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