Alongside MCA and MCG, I have my own brand, Coffee Burma, and Oway Coffee produced by Shwe Yi Mon Manufacturing Co. Ltd. Coffee Burma was born after the establishment of MCG with the aim of creating the coffee drinking culture in Myanmar and instilling a love of coffee in Myanmar people.

 

I started to produce roasted coffee beans and powder. I outsourced the roasting to a local roaster but the machine they used is outdated and they sometimes couldn’t roast to my requirements. Although the quality of my green beans was good, I couldn’t reach the real taste of specialty coffee.

 

So, I decided to roast coffee myself and provide the service to other coffee producers. I wanted to roast a different style and taste to explore the real quality of our Myanmar coffee.

 

We started our roastery in 2019. Our factory is in downtown Pyin Oo Lwin near the Candacraig Hotel (a famous colonial house more than 100 years old) and near the Chinese Temple.

 

We use a Swiss Buhler roaster with 20kg capacity, ideal for small scale operations like ours. Arabica coffee consumption has just started in Myanmar so quantities are low.

 

We can do up to 70kg of green beans per hour. Hot air temperature and airflow can be adjusted, producing distinct flavours and physical characteristics of the beans. The special design of the roasting chamber for homogeneous and efficient transfer of heat results in a uniform, energy-efficient roast.

 

We can adjust the degree of roast, roasting time and temperature to fit our preferred blend by using touch screen and recipe functions. We can create great flavours for any coffee origin and variety with the precise profile control. All these user-friendly functions make our workers able to roast efficiently.

 

I learned all about roasting from the VCRD project in 2016. I also learned from professional coffee roasters around the world, books and education.