Myanmar Pway Na Phar
Any orders placed after midnight on Sunday will be fulfilled the following week.
Region: Pway Na Phar Village, Ywangan, Myanmar
Elevation Grown: 1,238MASL
Variety: Catuai
Processa Dry Natural
Tastes like: Raspberry Candy, Nerds Rope, Mandarin Orange
We opened this coffee at the cupping table with a sense of anticipation. It’s the second Myanmar release of the season and our second year working with Pink Headed Duck, who have been steady advocates for coffees from this region. Getting coffees out of Myanmar isn’t easy. The growing conditions are difficult. The political situation makes things even more complicated. And yet, they keep showing up.
Pway Na Phar is a small village in Shan State, surrounded by stony hills that give the place its name. “Pway” means hill. “Na Phar” means continuous row. One of those ridgelines holds four white pagodas that overlook the village. At 1,283 meters, the climate and terrain are ideal for coffee, and the producers here have made the most of it.
The community is mostly Danu, an ethnic group whose name traces back to the Pali word for “archer.” Coffee from this area first gained national attention in 2015, when a natural lot from Pway Na Phar won the inaugural Myanmar cupping competition. It happened again in 2017. Daw Mya Hnin, who helped lead those efforts, still coordinates the work of over 100 farming families here. Together, they continue to produce one of the cleanest, most expressive naturals we’ve tasted from the region.
This is 100% Catuai, processed as a dry natural and carefully sorted. The result is generous and structured, with red berries, cocoa, and apple, along with a gentle acidity that leans toward plum and orange.
We’re glad to be working with this coffee again. There’s intention in every step, and we’re grateful to be part of sharing it.