Myanmar Sin Net Chuang

Producers Sin Net Chaung Village
Farmers U Pyae Phyo Maung & Danu People
Region Ywangan Region
Zone Danu Self-Administered Zone
State Shan State

Sun Exposure Mixed Shade
Farm Size 0ha
Altitude 1353masl
Latitude 21.233440
Longitude 96.437199

Variety Catuai
Process Natural
Fermentation Dry
Drying 15-20 days on raised beds

Harvest Year 2025

Flavor Brown Spices, Molasses, Cherry, Dried Fruit, Lychee
Descriptors Creamy and Coating, Syrupy, Layered

About this coffee In Sin Net Chaung Village, coffee has been cultivated for more than a century, and today the community is led by U Pyae Phyo Maung. The village’s 74 households are known for their exceptional care and precision in coffee production—a point of deep pride. Drying beds are carefully constructed and well maintained, trees are healthy and neatly pruned, and every stage of production—from cherry picking to hand sorting to processing—is carried out with meticulous attention to detail.

For families here, the income from specialty coffee largely supports household needs and children’s education. Growers are optimistic that by improving productivity—currently around 2.3 kilograms of cherry per tree (roughly the equivalent of a single 12oz retail bag once roasted)—they can continue to strengthen both their livelihoods and their community through coffee.

The people of Sin Net Chaung, however, are not native to this mountainous region of Myanmar. Nearly a thousand years ago, their ancestors fled from their coastal homeland in what is now Mon State, after it was conquered by the Burmese Kingdom. Three hundred miles away in the Shan Hills, they rebuilt their lives, carrying with them Buddhism and their rich cultural traditions.

The area they now call home is uniquly dry during harvest, creating ideal conditions for producing natural-processed coffees—particularly in the cooler climate of Myanmar’s higher elevations. Early in the harvest, when temperatures are warmer, drying can take as little as 15 days; as the season progresses and the weather cools, the process slows, producing coffees with sparkling acidity, ripe fruit, and layers of depth.