This coffee is sourced from the Shwe Yi Mon Estate in Mandalay, Myanmar, at an altitude of 1,000–1,150 meters. The coffee is interplanted with macadamia and hardwood shade trees to slow maturation and build cherry density. It is a natural processed coffee, with cherries dried on raised beds inside solar dryers for 18–25 days. The variety is SL-28, a traditional Kenyan hybrid. This coffee offers a profile characterized by fruit expression, sweetness, and a touch of wildness.
Origin
Pyin Oo Lwin Township, Mandalay Division (Myanmar)
Founder Tim Coonan, a former chef with experience in prestigious kitchens around the world, started Big Shoulders Coffee in his garage about a decade ago. His culinary background brings a chef's attention to detail to every roast, sourcing beans from farmers he has built relationships with. Together with his wife Patricia, they have built a brand that prioritizes hospitality and creating a welcoming "third place" for the community, a sanctuary separate from home and work.
