GREEN LAND ESTATE
Background
Green Land estate lies on the road between Pyin Oo Lwin and Mogok, in Thatkan Village, near the border of Mandalay Division and Northern Shan State. Acquired the land in 1998 and planted coffee in 1999, with and altitude of 1127-1158 masl and 400 acres, the arabica coffee trees at the farm are intercropped with silver oak and macadamia trees for shade. At Green Land Estate, you can see several experiments with different spacing between shade trees species, fertilization, solar water pump and drip irrigation system.
U Sai Wan Maing, Green Land owner, had childhood memories of seeing coffee farms along the road near Pyin Oo Lwin each time his parents took him from Yangon to visit his family in Northern Shan state. Now, he runs one of the largest arabica plantations in the country, which has won multiple awards in Myanmar’s national quality competitions, and was named an Outstanding Coffee Grower by the Food and Agriculture Organization of the United Nations in 2003. Since 1991, he has been deeply involved in his family's export company. He finished his degree in Geology at Yangon University in 1995, and after graduation he started managing his family-owned salt manufacturing business.
In 1993, he operated 1,000 acres of rubber plantation in southern Myanmar, which was eventually transferred to another owner in 1998. That's when U Sai Wan decided to shift into coffee cultivation full-time. Married to Daw Nilar Win and with two sons, he is one of the primary leaders in the Myanmar Coffee Association and an innovator of the national industry. U Sai Wan is one of fewer than 20 certified Q Arabica Graders in the country, and also completed certification in processing (Level 2: Professional) in 2019.
Green Land installed on-site processing facility with a full set of PINHALENSE wet-mill, such as washer-separator, Eco-super pulper, rotary screener and de-mucilager. Regarding the processing practice, selectively harvested fully ripe cherries are sent to the wet mill to remove floaters then skin is removed within 20 hours after harvest. Any remaining floaters are removed before soaking in tiled tanks, where fermentation takes place for 20-25 hours. After washing, parchment is dried on a concrete patio in the sun, turning hourly in the day and covering at night to prevent dew from reintroducing moisture. After about 7-10 days drying, parchment has reached 12% moisture content. Throughout all processing, daily lots are segregated. Parchment is stored in the farm warehouse for resting after the harvest until a buyer is found, then sent to MCG for dry milling, final sorting, and export.
Green Land produces one of
the finest specialty coffees in the
country,always delivering quality
and consistency,all together.
Green Land is always looking
forward to implement new processing
methods, and the farm is offering
every year naturals, fully washed
and honey processed beans.
