MONTHLY SPECIAL - Myanmar, Myin Kya Doe Group, Shwe Taung Thu,, Natural
BATTENBERG ~ RED APPLE ~ TOFFEE
Every month, our resident Q Grader and third-generation Wogan, James, searches the world to find a coffee that is ‘weird and wonderful’, and truly excites. A micro-lot, a great back-story, an impressive cooperative, or a particularly unusual taste; once it's gone, it's gone.
We keep the prices of these extraordinary coffees down, so that you have the chance to try something that you might not be able to get your hands on otherwise.
Myin Kya Doe – Myanmar
Natural Process | Shwe Taung Thu Farmers Group
This vibrant natural coffee comes from Myin Kya Doe village in Ywangan, Shan State, Myanmar, a region quickly gaining recognition for expressive, high-quality specialty coffees. Grown at 1,282 metres above sea level by smallholder farmers, this lot showcases the potential of Myanmar’s unique climate and terroir.
In the cup, expect a vibrant and juicy profile, with bright notes, balanced by a clean natural sweetness. Careful cherry selection and slow drying on raised beds bring clarity and lift to the fruit character, resulting in a lively yet approachable coffee.
This coffee is produced by 450 households from Myin Kya Doe village, working together as part of the Shwe Taung Thu (“Golden Farmer”) farmers group. Shwe Taung Thu is a farmer-owned cooperative made up of over 3,000 Danu and Pa-O smallholders across 17 villages in the Ywangan area. Women represent around 60% of the workforce, and the cooperative model gives farmers greater control over production, pricing, and community investment.
The focus at Myin Kya Doe is exclusively on dry natural processing, perfectly suited to the region’s dry harvest season. Ripe cherries are hand-picked, carefully sorted by villagers, and then dried slowly for around 17 days on raised beds before being dry milled locally. This is the fifth year the community has produced specialty coffee, reflecting growing experience and consistency.
Details
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Origin: Ywangan, Shan State, Myanmar
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Producers: Smallholder farmers from Myin Kya Doe village
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Process: Natural
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Variety: Red Catuai
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Elevation: 1,282 masl
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Harvest: December – April
Why Wogan?
Ethical
We work closely with farms worldwide to make sure that coffee farmers are paid a fair price, through Fairtrade and our own Direct Trade certifications. Working hard with coffee farmers to improve their lives and the lives of their families.
Sustainable
We maintain long term relationships with our carefully selected coffee farms, to provide the stability they need to plan for the future. The added bonus? Coffee that improves with every single crop, as their farming practices and equipment improves.
LDPE4 Recyclable
Helping you to do your bit. Our bags are LDPE4 recyclable, meaning they can be recycled in supermarkets. Alternatively, you can check with your Local Authority to see if they will collect it for you. Green lights include mentions of; bread bags, frozen food bags, squeezable bottles, bubble wrap, and carrier bags.
Carbon Pledge
We've pledged to be carbon neutral by 2030, and we're already well on the way. Our warehouses are now powered by solar panels, with the extra juice fuelling our fleet of electric vehicles.
Sustainable and ethical
We've made it this generation's mission to put sustainability at the forefront. We’ve pledged to be Carbon Neutral by 2030 and are well on our way to getting there. LDPE4 recyclable bags, a Roastery powered entirely by solar energy, and a hell of a lot more.
our story
We, at Wogan Coffee, have been lovingly hand-roasting speciality, ethical, sustainable and traceable coffees since 1970. In our third generation, and a wholly independent family company, you can find us rooted in Bristol; the same city as when Mr Wogan established the business over fifty years ago. Laura and James, grandchildren of the bowler hatted gentleman, now have the ropes firmly in their grasp; James as our resident Q Grader in the Bristol Roastery Headquarters, and Laura in London.
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