Ga Naing Yar sits high in the forested hills of Shan State, a remote village whose name translates to “upper forest.” Produced by the Pa-O farmers of the Shwe Taung Thu cooperative, this coffee comes from one of Myanmar’s most celebrated growing regions. The village gained international recognition after winning Myanmar’s national cupping competition in 2017, helping put Ywangan coffees on the specialty map.

This natural processed Catuai immediately stood out for its clarity and balance. It’s fruit forward and expressive, yet extremely clean, avoiding the boozy or fermenty character sometimes seen in naturals. Notes of Concord grape and peach rings come through at first sip, with a subtle hibiscus tea character adding brightness, and a soft vanilla sweetness rounding out the cup as it cools. The result is a polished, well structured coffee with nice fruit and a beautifully clean finish. This was one of the main reasons this remains one of our favorite coffees from Myanmar.

Roast Profile: Light Roast

Producer: Shwe Taung Thu Co-op - Head Farmer U Soe Lwin

Farm: Ga Naing Yar Community Lots

Region: Ga Naing Yar, Shan State, Myanmar

Variety: Catuai

Elevation: 1,515 masl

Process: Natural

Tasting Notes: Concord Grape, Peach Rings, Hibiscus Tea, Soft Vanilla

Net weight: 250g / 8.8oz

Brew Guide

Best for: Filter coffee
Brewer: Fellow Stag [X]
Grind: Medium Coarse
Dose: 15g
Water: 220g
Water Temp: 203F - 95C

1. At 0:00, pour 45g of water in a circular motion and ensure all of the coffee grounds are saturated. Let the coffee bloom for 45 seconds.

2. At 0:45, pour an additional 105g of water (150g total) in a circular motion.

3. At 1:30, pour your final 70g of water (220g total) in a gentle circular motion.

Once you have completed your final pour, pick your dripper up and give the contents of the dripper a light swirl.

Total brew time should be around ~2:15-2:30.