Question 1

What does anaerobic Myanmar coffee taste like?

Accepted Answer

anaerobic processing shapes the cup before the roaster ever sees the bean. Across the 3 anaerobic coffees from Myanmar currently on Tamp, including 【NEW】Myanmar Ywangan Lat Pat Pin by Glitch Coffee & Roasters, Cindy Li, Thanaka Coffee (Anaerobic Slow Dry Natural) by Parchmen & Co, MYANMAR THREE KHUNS by Paul & Bohne, the character comes from the interaction of Myanmar's growing conditions with how the cherry was dried. Each coffee below carries the roaster's own tasting notes.

Question 2

Who roasts anaerobic Myanmar coffee?

Accepted Answer

3 specialty roasters on Tamp currently offer anaerobic coffee from Myanmar — including Glitch Coffee & Roasters, Parchmen & Co, Paul & Bohne. Each sells direct; Tamp links through to their live catalogue so you can check stock and shipping.

Question 3

How is anaerobic processing different?

Accepted Answer

Washed coffees have the fruit removed before drying, giving a clean, acidity-forward cup. Naturals dry with the fruit still on the bean, producing heavier, sweeter, fruit-driven flavours. Honey sits between the two. Anaerobic lots ferment in sealed tanks, which pushes the cup further toward intense, sometimes boozy fruit.