package goods

Pyin Oo Lwin Coffee

At one of the largest coffee growing regions of Myanmar, Pyin Oo Lwin is elevated above 1100+ metre elevation. Using 40+ acres of Mixed Arabica varietal from Sithar Coffee Estate, blended with carefully selected cream of the crops within Pyin Oo Lwin farms having good soil condition at higher altitude give out Arabica Coffee a high taste profiles and rich aroma. Only ripe cherries are hand-picked and sun dried systematically and roasted with passion.

ROAST LEVEL 40%
SWEETNESS 80%
ACIDITY 60%
BODY 60%

Myanmar’s Specialty Coffee

Sithar Coffee is the pioneer in development of specialty coffee with coffee growing communities. English missionaries brought coffee to Myanmar in 1885 to Myanmar’s South at Tanintharyi Division. Coffee planting gradually moved up north to Karen, then to Shan and Mandalay.
Nowadays, Myanmar’s coffee production is at only around 2000 MT; quality initiative has kicked start in Myanmar to penetrate into the world market as specialty and now reaches to United States, Switzerland, Japan and Korea.

ROAST LEVEL 20%
SWEETNESS 90%
ACIDITY 90%
BODY 60%

Luigi Lupi Blend

Mr.Lugi Lupi visited Myanmar 1st time on invitation by Sithar Coffee in June 2016 to raising professionalism of baristas and stakeholders in Myanmar’s coffee industry. Mr.Lugi Lupi, while giving training to baristas and cupping Myanmar coffee, became fond of the quality of Myanmar’s Arabica and Robusta, when the idea about Sithar Coffee’s Lugi Lupi blend seeded for the development of this coffee blend.To have a great coffee, we do different roasts profile of Arabica and Robusta. For Arabica, we roasted medium roast and for Robusta, we roasted dark roast.

ROAST LEVEL FOR ARABICA 50%
ROAST LEVEL FOR ROBUSTA 80%
SWEETNESS 70%
ACIDITY 20%
BODY 90%

Loi Mwe Coffee

Loi Mwe, located at Keng Tung District of East Shan State, near Golden Triangle. The Golden Triangle is an area touching Laos, Thailand, Myanmar notoriously renown for opium, narcotics, human trafficking, and arms trading. This is 100% private initiative by Sithar Coffee for inclusivity to marginalized ethnic communities to the mainstream linking to major markets and on conversion towards alternative crops away from opium and narcotics.

ROAST LEVEL 50%
SWEETNESS 70%
ACIDITY 70%
BODY 60%

Mya Ze Di Coffee

Mya Ze Di is a flagship specialty coffee community from YwarNgan at Southern Shan, already reached shelves at Nordstrom at USA. This is Sithar Coffee’s footprints in socio economic sustainability for coffee communities the pride of every Danu, Pa-O, Palaung and Southern Shan.Myazedi Specialty Coffee Community of YwaNgan, Southern Shan was the first of Myanmar’s Specialty Coffee community and one of the earliest batches exported to the United States with support of USAID and Coffee Quality Institute.

ROAST LEVEL 40%
SWEETNESS 80%
ACIDITY 80%
BODY 50%

High Land Coffee

High Land Coffee is 100% pure Arabica. Grown at Shan State.Using selected beans.Roasted freshly and ground to get full aroma and the best flavor.Brewing Instructions: For best results,coffee should be brewed using a drip pot,cafetiere or percolator.Use 2 level tablespoons of ground coffee.Add more or less coffee to suit your individual taste.The temperature of brewing water is around 93°C.Once brewed coffee should be consumed within the hour for best taste.Do not boil or reheat brewed coffee.To maintain freshness of coffee, store in airtight container and keep in a cool,dark place.