| | | Single Origin Spotlight | | \xa0 | | | \xa0 | | Expanding the Coffee Trade in Myanmar | | \xa0 | | | \xa0 |
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| Myanmar Shan State Mya Ze Di Village Natural | | \xa0 | | Notes of Kiwi, Fig, and Lemongrass |
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| \xa0 | | mood | |
| \xa0 | | Dreaming of sunshine | | \xa0 | | region | | \xa0 | | Shan State, Myanmar | | \xa0 | | processing | | \xa0 | | Natural | | \xa0 | | cultivar | | \xa0 | | Catuai | | \xa0 | | elevation | | \xa0 | | 1,350 meters | | \xa0 |
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| \xa0 | | the coffee | | \xa0 | | Myanmar produces coffees with a distinct characteristic: tropical herbaceousness. This lot is no exception, with its jammy fig flavor and bright notes of lemongrass. | | \xa0 | | the Producer | | \xa0 | | Mya Ze Di Village invests profits in farm infrastructure, crop diversity, and their community: they recently planted 300 Gesha trees and built a dining hall for a local monastery and school. | | \xa0 | | the technique | | \xa0 | | Since their harvest and dry seasons coincide, natural processing helps the Mya Ze Di community rely less on water and produce beautiful coffee at the same time. | | \xa0 |
| \xa0 | | Stop By Your Favorite Cafe for a Cup | | \xa0 | | We’re serving Myanmar Shan State Mya Ze Di Village Natural as a pour over at your local cafe. | | \xa0 |
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