Myanmar - Green Land Estate - Fully-Washed SL-34

Listen - Green Land Estate - SL34 🎶

We taste: a well-balanced coffee with a candied like sweetness similar to a Toblerone. The sweetness is complemented by a bright and clean, lemon-toned acidity, a creamy body and notes of dried apple, dates and fig paste

Producer: Green Land Estate

Region: Pyin Oo Lwin, Mandalay, Myanmar

Elevation: 1,050 meters above sea level

Process: Fully Washed

Coffee Story*

Green Bean Asia, the importer of this coffee, focuses on sourcing coffees from innovative and forward thinking farmers in South East Asia and beyond. They are doing an excellent job bringing in expressive coffees from regions that are lesser-seen on the specialty market. We are excited by these coffees as they bring distinct terroir that broadens the specialty coffee flavor landscape.

Green Land Estate lies on the road between Pyin Oo Lwin and Mogok, in Thatkan Village near the border of Mandalay Division and Northern Shan State. The land was acquired in 1998 and coffee was planted the following year over 400 acres. the coffee plants are intercropped with silver oak and macadamia trees for shade. At Green Land Estate, you can see several experiments with different spacing between shade tree species, fertilization, solar water pump and drip irrigation.

An on-site mill was installed with a washer-separator to sort unripe or overripe cherries from the perfectly ripe cherries used in the production of Green Land Estate specialty coffees. In addition to this they installed an eco-super depulper which conserves water in the depulping of the coffee cherries, a rotary screener to screen out defective beans and a demucilager.

Selectively harvested and separated, only full-ripe cherries are repulsed within 20 hours of harvest. After depulping, any remaining floaters (defective coffee beans) are removed by hand before soaking in tiled tanks where the fermentation takes place for 20-25 hours. After fermentation and washing, parchment is dried on raised beds where it is turned hourly during the day to ensure even drying and covered at night to prevent due from reintroducing moisture to the drying coffee. After 7-10 days the coffee has dried to a moisture content of 12 percent. After drying parchment coffee is stored in a warehouse on the farm for resting before being sent to Mandalay Coffee Group for dry milling, final sorting and export.

*written with info from David Hong at Green Bean Asia

Brew Guide

Hario V60 Dripper

This recipe highlights the sweet milk chocolate, honey and almond paste notes in the coffee as well as the elegant acidity and dried fruit notes.

This coffee benefits from a bypass brew method. This is a favorite method of ours that results in a clean, vibrant, balanced and sweet cup.


Coffee: 25 grams

Grind size: 3.0 on the Fellow Ode (medium-fine)

Water: 360 grams at 200˚F

Coffee to Water Ratio: 1:14.4

Brew Time: 2:30


1.     Rinse filter

2.     Add ground coffee

3.     Start timer and saturate grounds with 75g water.

4.     Let bloom 30 seconds.

5.     Slowly pour 285 grams of water over the next 1.5 minutes. At 2 minutes you should have a total of 330 grams of water poured.

6. Carefully swirl brewer after pouring all water and allow all of the water to draw down through the coffee bed.

7. Remove brewer from top of carafe and add 30 grams of clean hot water to the brewed coffee.

8. Swirl carafe, pour coffee and enjoy.

Brew Guide


Sweet and creamy coffees, like the washed Green Land Estate, are some of our favorites for a dense and comforting espresso. This recipe highlights the coffees sweetness and creamy body while letting the more delicate, dried fruit notes and elegant acidity shine through.

We recommend resting coffee at least 10 days post roast before brewing as espresso.


Ratio: 1:2

Coffee in: 18.5g

Coffee out: 37g

Extraction time - 40 seconds

All grinders grind differently and all espresso machines extract differently. Results may vary on individual machines.

If your shot is too intense and bright (under extracted), adjust the shot for a larger yield (shoot for 38-40 grams out instead of 37). If your shot is weak, watery and ashy or woody (over extracted) adjust your shot for a smaller yield (try 32-34 grams out instead of 37.)

We dialed this espresso in using a Nuova Simonelli Mythos grinder and a Slayer Espresso Machine.