U Sai Wan is a Sales Director of Mandalay Coffee Group, one of the primary leaders in the Myanmar Coffee Association, and a leading innovator of the national industry. He operates the estate together with his uncle and aunt, along with two local agronomists and many local workers. On the estate, you can see various experiments with different spacing, shade tree species, fertilization, and irrigation rates. U Sai Wan
is currently one of fewer than 20 certified Q Arabica Graders in the country. The majority of coffee grown at Green Land comprises of Costa Rica, a type of Catimor, with SL34 forming around 10% of the farm. U Sai Wan is also conducting experiments with Yellow Bourbon, Caturra, Catuai
During harvest season, ripe cherries are handpicked by trained pickers and the cherry is pulped on site within 24 hours of being harvested.
Cherries are put into water, floaters are removed, and the cherry is then pulped and fermented in concrete tanks for 48 hours, using the aerobic method, which retains a higher concentration of glucose and fructose
in the fruit. The beans are patio dried for seven to 10 days. All wastewater on the estate is neutralized and treated and then returned to the farm for use.
After a period of resting in the Green Land warehouse, coffee is then hulled, sized, and sorted at the Mandalay Coffee Group Pinhalense dry mill. Speciality lots for export are always sent through the
Satake optical sorter, and then hand-sorted at least once to meet contract specifications.