Ngu Shweli – Myanmar
Ngu Shweli is one of the first farms in Pwin Oo Lwin to blossom and to provide ripe cherries. During the day temperatures can raise up to 33°C, while falling to 18°C at night. Beautiful coffee plants grow in the shade of old macadamia trees. Historically, most of Ngu Shweli’s coffee was Arabica S795. Later, the variety SL34 was introduced and now makes up the majority of the farm. In fact, coffee followed jade: Ngu Shweli Coffee Farm has existed since 1979.
S795 (Selection-795) is strain of coffee cultivar important for being one of the first strains of C. arabica found to be resistant to coffee leaf rust (CLR).
It is a selection of the Balehonnur Coffee Research Station in India and it is believed to have originated as a natural hybrid between C. arabica and C. liberica known as S288 and the Kent variety, a hybrid of Typica and an unknown other type. Both S288 and Kent are known to be resistant to many rust races and the Kent variety is a high-yielding tree. The resultant S795 cultivar exhibits rust resistance, high yield, and a good cup profile, making it a highly desirable cultivar. S795 is widely planted in India and Indonesia. In India, it represents 25-30% of the acreage of arabica coffee.
S795 is a tall and vigorous shrub producing a high number of primary and secondary plagiotropic branches. The fruit (cherries) are medium in size and oblong in shape and progress from green when young to dark red when ripe. Each node produces around 14 - 16 cherries. New leaves are a light bronze colour. This variety needs less space and is reputed for its comparably high yield.
U Kyaw Sein, the owner of this farm, and father of two children, worked as a jade trader before acquiring land for his coffee farm. At the beginning, he cultivated only 100 acres, before buying an additional 130 acres. The family has been very successful in producing high-quality coffee. In 2004, Ngu Shweli’s farm was honoured by the FAO for his farm management. The farm is located above 1000 masl in Pwin Oo Lwin, also known as city of flowers (Mandalay region). The farm is accessible through a main road, and is situated only 3 miles from the local exporter. A gate leads the visitor to a little paradise of beautiful coffee plants, old macadamia and exotic dragon fruits.
Today, U Kyaw Sein’s son, Tun Min Than, has joined the family business and is also involved with the running of the farm. Tun Min Than is proud of his coffee plantation. Based on his expertise, organic fertilizer is sufficient to rebalance the nutrients in the soil.
Recommendations: we recommend start brewing our coffees not earlier than 7-10 days after roast date to get best flavours out of the beans. Freshly roasted coffee contains noticeable amounts of carbon dioxide (CO2) gas. Technically it is a barrier that doesn’t allow getting all potential flavours into your cup when brewing too fresh coffee. And that is a potential culprit that ruins your favourite drink sensory experience – coffee might taste under-extracted, hence sour, flat, papery, cellulose-like, and fresh wood-like. When brewing, noticeably intense foaming and bubbling is a sign of coffee being very fresh. Likewise, the freshness of the flavours can’t stay for too long as well. We encourage consumption of our coffees within a period of 9 weeks after roast date, although you can enjoy the coffee for up to 6 months if stored appropriately.
Origin: Mandalay State, Ngu Shweli estate, Pwin Oo Lwin village
Producer: U Kyaw Sein and his son Tun Min Than
Varieties: S795, SL34
Process: Fully Washed
Elevation: 1000 masl
Crop year: December 2016 – March 2017
Our subjective flavour profile: citrus, grapefruit, maple syrup, chestnut