Description
Pyin Oo Lwin – Myanmar
Pyin Oo Lwin coffee – Myanmar belongs Green Land It is located on the road connecting Pyin Oo Lwin with Mogok, in the village of Thatkan, near the border between the Mandalay Division and North Shan State. The land was acquired in 1998 and the first coffee plantings took place in 1999.
Located at an altitude of 1,127–1,158 m above sea level., The property has approximately 400 acres of extension, where Arabica coffee plants grow under the shade of silver oaks and macadamias. At Green Land Estate, various experiments are being carried out related to spacing between shade species, the use of fertilizers, the implementation of solar pumps and systems. drip irrigation.
Producer
U Sai Wan Maing, The owner of Green Land has memories of his childhood watching the coffee plantations along the Pyin Oo Lwin road whenever he traveled with his parents from Yangon to visit his family in northern Shan State.
Today he manages one of Myanmar's largest Arabica plantations, recognized multiple times in the country's national quality competitions. In 2003, he was appointed Coffee Grower Recognized by the FAO (Food and Agriculture Organization of the United Nations).
Since 1991, U Sai Wan has been involved in his family's export business. He graduated from Geology by Yangon University in 1995 and, after completing his studies, took over the management of the family business dedicated to the manufacture of salt.
In 1993 he managed a plantation of 1,000 acres of rubber in southern Myanmar, which he sold in 1998 to dedicate himself entirely to coffee farming. Married to Daw Nilar Win and father of two, U Sai Wan is one of the main leaders of the Myanmar Coffee Association and a key figure in the modernization of the sector.
It is also one of the less than twenty certified Q Arabica Graders of the country and completed professional certification in processing (Level 2) in 2019.
Prosecution
A own processing plant, equipped with machinery PINHALENSE, which includes washer-separator, Eco-super pulper, rotary screener and demucilager.
The ripe cherries, The hand-selected cherries are sent to the wet mill on the same day as harvesting to remove the floating debris and be pulped within a maximum of 20 hours. The remaining cherries are inspected before being submerged in tile-lined tanks, where they ferment for [duration missing]. 20 to 25 hours.
After washing, the parchment coffee is dried in the sun. concrete patios, turning it every hour during the day and covering it at night to avoid dew. After 7 to 10 days of drying, the parchment reaches a moisture content of 12 %.
Throughout the entire process, the batches are kept separate by day of processing. Once dried, the parchments rest in the estate's warehouse until they are sold, at which point they are sent to MCG for the dry processing, final classification and export.
