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Myanmar Greenland Estate


Limited Release, only 50kg available! 

Expect blackcurrant, apple and cocoa from this experimental trial.  The SL34 varietal is a mainstay in Kenya after being developed by Scott Labs in the 1950's. Greenland Estate have trialled it on their farm with great success, don't just take our word for it!

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NOTE:Orders received after 8am will be despatched the next working day Mon - Friday. Orders after 8 am on a Friday will be processed the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Pyin Oo Lwin, Mandalay Division

Altitude: 1,158m

Varietals: SL34

Producers: U Sai Wan and family

Drying: Patio Dried for 7-10 days

Green Land estate lies on the road between Pyin Oo Lwin and Mogok, near the border of Mandalay Division and Northern Shan State. This is a family business led by U Sai Wan, who has childhood memories of seeing coffee farms along the road near Pyin Oo Lwin each time his parents took him from Yangon to visit family in Northern Shan. Now he runs one of the largest arabica plantations in the country (about 450 acres) and has won awards over multiple years of Myanmar’s national quality competitions. U Sai Wan is a Sales Director of Mandalay Coffee Group, one of the primary leaders in the Myanmar Coffee Association, and a leading innovator of the national industry. He operates the estate together with his uncle and aunt, along with two local agronomists and many local workers. On the estate you can see various experiments with different spacing, shade tree species, fertilization, and irrigation rates. U Sai Wan is currently one of fewer than 20 certified Q Arabica Graders in the country. The majority of coffee grown at Green Land comprises of Costa Rica, a type of Catimor, with SL34 forming around 10% of the farm. U Sai Wan is also conducting experiments with Yellow Bourbon, Caturra, Catuai and Geisha.

20.5g in
40g out
in 24 to 28 seconds

75g coffee, coarsely ground
1 Litre of water at 93C
Steep for 4 minutes before stirring three times and letting the grinds settle to the bottom.