Myanmar - Shwe Yi Mon Estate - Natural Process SL-28

Listen - Shwe Yi Mon Estate - SL28 🎶

We taste: a sugarcane sweetness and syrupy body with notes of cocoa nibs and strawberry powdered donuts complemented by a winey, jammy fruit and lemongrass toned acidity along with subtle juniper and saison-like nuances.

Producer: Shwe Yi Mon Estate

Region: Pyin Oo Lwin, Mandalay, Myanmar

Elevation: 1,100 meters above sea level

Process: Natural

Coffee Story*

Coffees from Myanmar are known for their full body and complex herbaceousness. We are finding all of that in this coffee along with a sweet and full chocolaty-ness and more complex, jammy fruit notes.

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.

Coffees from Myanmar are known primarily for their distinct herbaceousness and full body. This coffee brings all of that along with pleasing jammy fruit character.

Thanks in part to the very dry and hot climate during harvest season, natural process coffees from Myanmar are known to be very clean tasting and unusually bright.

Shwe Yi Mon Estate lies in Say Ta Lone Village, Yin Oo Lain Township in the Mandalay region of Myanmar. The farm comprises 80 acres of land sits at 1,100 meters above sea level.

The Mandalay region, where this coffee is produced, is near the northern extreme latitude for coffee production so the relatively low growing altitude still creates the ideal climate and weather for the production of very high quality coffee.

Shwe Yi Mon Estate was acquired and planted in coffee in 1998 by its current owner, U Ye Myint. Myint was born in Mandalay and graduated college with a degree in Botany in 1993. He applied his Botany education to agriculture, a sector in which he was worked for well over 20 years.

Today Shwe Yi Mon Estate is planted with various varietals of heirloom arabica which is intercropped with silver oak and macadamia trees for shade. To ensure the health of the ecosystem and that each varietal is growing in optimal conditions, a number of differing techniques can be seen on the farm for plant spacing and shade tree cultivation

Shwe Yi Mon Estate produces mostly natural process coffees. For the production, only fully ripe cherries are harvested. After harvest they are then sent to the receiving area where the coffee is soaked in fresh water to remove floaters (immature or defective cherries). After the floaters are removed the cherries are sent to solar domes (think greenhouses) where they are dried on raised drying beds and turned hourly to ensure even drying. The coffee is dried slowly for a period of 18-21 days until the desires moisture level of 12% is reached. At this point the coffee is sent to the dry mill to rest, be sorted, milled and further prepped for export.

Along with his work on Shwe Yi Mon Estate, U Ye Myint is also the founder of the Myanmar Coffee Association and the Mandalay Coffee Group. Both organizations are focused on the promotion and further development of specialty coffee in Myanmar.

*written with info from David Hong at Green Bean Asia

Brew Guide

Hario V60 Dripper

This recipe highlights the sweet cocoa, winey acidity and herbal nuances found in this coffee.


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.     Brew in two 100g pulses.

7.  At 1:45 add remaining 85 grams water and swirl brewer.

8. After all water draws down, remove the brewer from your carafe. Give the carafe a good swirl to mix the coffee. Serve and enjoy!

Brew Guide


This recipe intensifies the winey acidity, sweet herbal tones and syrupy body we find in this coffee. Get ready for an intense experience!


Coffee: 20 grams

Grind size: 2 on the Fellow Ode (fine)

Water: 200 grams at 200˚F

Coffee to Water Ratio: 1:10

Brew Time: 1:30


1.     Rinse filter

2.     Invert the Aeropress and add ground coffee.

3.     Start timer and saturate grounds with 60g water. Stir.

4.     Let bloom 30 seconds.

5.     Over the next 30 seconds, evenly add water until you reach 200 grams. Make sure to evenly and fully saturate all of the grounds. 

6. After all water is poured, stir and then screw on filter lid. 

7. Flip brewer onto top of cup or carafe and firmly press the plunger until you hear hissing. 

8. Remove brewer from carafe and add 20 grams fresh hot water. Swirl.

9. Pour and enjoy.

Brew Guide


This recipe results in a thick and syrupy shot with distinct mixed-berry jam notes.

Ratio: 1:2

Coffee in: 18g

Coffee out: 36g

Extraction time: 32 seconds

Espresso recipe written on Slayer Espresso and Nuova Simonelli Mythos.

As with all espresso recipes, if your shot is tasting too intense, try pulling a bit more out (go for 38g instead of 36). If your shot is tasting too weak try pulling a little less out (34g instead of 36).