Pa-o

OriginMyanmar

Roast levelLight

ProcessNatural

Summary

PA-O is a naturally processed coffee from the Pa-O villages in Pinlaung, Myanmar. Produced by Behind the Leaf, this coffee is grown by farmers across 5 different villages and processed at their mill. The varietal is Mixed Varietals, grown at 1400-1500 meters altitude. The cup profile is deep and fruity with notes of fudge, red fruit, dark fruit, black cherry, cocoa, milk chocolate, brown sugar, and vanilla. Harvested from February to March, the cherries were dried whole to 10-12% moisture content and rested for at least one month in airtight bags to develop a smooth, sweet depth.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerBehind The Leaf

Altitude1400 - 1500 m.a.s.l

NotesCocoa, Red Fruits, Dried Fruit, Milk Chocolate, Fudge, Vanilla, Brown Sugar, Black Cherry

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The roaster

The Barn

The Barn is a Berlin-headquartered specialty coffee roaster on a mission to roast the best coffees on the planet. They run cafes in Berlin, Munich, and Seoul. Their lineup spans filter, espresso, and decaf with a particular love for Ethiopian single origins — Genesis, their core Ethiopian coffee, delivers peach and chocolate. Seasonal releases like Kayon Mountain from Guji bring juicy, sugary, iced-tea brightness. Subscriptions send two new single origins monthly. Bundles sorted by flavor profile — sweet, funky, Ethiopian — make exploration easy. Named Roaster of the Year 2025, they're clearly doing something right.

AI-assisted description, based on roaster & cupping data.

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