Myanmar Pway Na Phar

Producer Daw Mya Hnin and Danu Farmers From Pway Na Phar
Co-op Shwe Taung Thu
Farms Approximately 100 Smallholder Families
State Shan State, Danu Self-Administered Zone
Region Ywangan Township

Sun Exposure Mixed
Farm Size Small Family Subsistence Farming
Altitude 1,283 masl
Latitude 21.202420
Longitude 96.430007

Variety Catuaí
Process Natural
Fermentation Dry
Drying 16-21 Days on Raised Beds

Harvest Year 2023

Flavor Milk Chocolate, Grape, Red Apple, Brown Spices
Descriptors Coating and Sweet

About this coffee The mountainous area surrounding the village of Pway Na Phar give it’s name - Pway translating to “stony hill” and Na Phar meaning a “continuous row (of mountains)”. This lush, tropical area is the ancestral homeland of the Danu people, and together they form the Danu Self-Administered Zone in the Shan State of Myanmar.

Coffee production at Pwar Na Phar village is led by Daw Phyu Pu and Daw Mya Hnin, two women farmers who won Myanmar’s first cupping competition, and who’ve been responsible for setting the high standard of consistency and quality in the region – in fact Shew Taung Thu Co-op located in Pwar Na Phar became the first registered community-based specialty coffee producers association in all of Myanmar.

All of the coffee grown around the village of Pway Na Phar is cultivated on small family subsistence farms without the use of any pesticides, which are prohibited in Ywangan Township. During the harvest fresh ripe cherries are picked and brought to the Shew Taung Thu Co-op where they are sorted, graded, and then dried on raised beds for 16 to 21 days. Afterwards the dried cherries are transported to the Amayar Women’s Processing Facility for milling. The result of this women driven supply chain is consistent high quality coffee harvest after harvest with rich notes of grape, red apple, and brown spices and a sweet and coating mouthfeel.