Make way for Myanmar! This former British Colony has been growing coffee since the 1800s, but economic initiatives within the last decade have finally allowed Myanmar to show the world what its beans are made of... and they're made of the right stuff! Hot days and cool nights in the Mandalay highlands promote excellent coffee growth, and their natural-process beans exhibit flavors similar to many well-loved Central American and Mexican coffees: a flavor template of spice, fruit, and nougat.
This particular selection from Conduit Coffee has it all: it begins with fruity flavors of ripe strawberry and raspberry, the honey-smooth body carries notes of sweet almond and marzipan (angel food cake?), and then it delves down to finish with a satisfying herbal spice reminiscent of a nice scotch. A true tasting adventure from a beautiful, richly historic region of Southeast Asia.
We've seen so much buzz about Myanmar from the specialty coffee world lately. We're so happy it's made its way into Seattle, and we're even happier to share it with you. It's fun, exotic, approachable: really, all a coffee lover could hope for from a great new single origin experience. Enjoy it!
"Not my favorite, I'm not sure if it was the way I prepared it, but it wasn't as flavorful as I would have liked. " (3 out of 5)
"I don't want to seem negative but this blend was just average.. Still a good cup of coffee. You will find the herbal notes to be there and clear. " (3 out of 5)
"This coffee was a fantastic addition to my morning ritual with notes of almond, walnut, and a hint of cherry. Adding a touch of half-and-half made it taste like almond butter in a cup! This was one of the best coffees in the box and I will totally be purchasing a larger bag in the future! " (3 out of 5)
"Good flavor, complex, but too many fruity notes for me." (3 out of 5)
"As delightful as freshly-roasted coffee is, this one wasn’t my cup of...coffee? :) It was a bit too earthy for me but I can definitely see why other people would like it! Hence the four-bean rating." (4 out of 5)
"Made a good espresso but maybe could have been improved if I drank it sooner than 30 days after roast. " (3 out of 5)
"I made this in a French press for my morning coffee and it was great. The aroma reminded me of a bakery and almonds. A very enjoyable coffee." (5 out of 5)