Biome Coffee 2025 Taste Set 9 x 22g servings

Biome Coffee is all about shining a light on something the world has been overlooking, just how good Southeast Asian coffee can be. Working out of Bangkok, the team focuses on coffees from Myanmar, Thailand, and the Philippines, places full of potential but still flying under the radar globally. By getting close to the source and really understanding each region, they’re helping bring out flavors that deserve a spot on the world stage.
What makes them different is how hands-on they are. Instead of just buying and selling coffee, they work directly with farmer —offering support before harvest, helping improve processing, and making sure farmers have a reliable partner to grow with. It’s a simple idea: better support leads to better coffee, and everyone benefits along the way. There’s also a lot of curiosity and care behind what they do. The team blends scientific thinking with real-world experience to refine how coffee is processed and tasted. Sometimes that means sticking to classic methods that highlight origin, and other times it means experimenting in new ways to bring out something unique in the cup. At the end of the day, it’s not just about great coffee—it’s about building something meaningful. Biome is working to create a more sustainable, connected coffee community, while helping Southeast Asian coffees get the recognition they’ve always deserved. This small selection is the full catalog of nine coffees they helped produce in Myanmar. It is a view both into their work and also the flavors of the country.

1. Ywangan Farmers’ Community Catuai, Caturra Fully Washed

These Cherries are sourced from the Ywangan Farmers’ Community. This lot was selected by Yarsin of Biome Coffee and processed at the Biome Ywangan facility. With Yarsin’s guidance, this coffee was led through a 72 hour washed fermentation giving it an elegant acidity that also expresses Catuai and Caturra’s fruity notes

2. Lat Pan Pin Spring Catuai VK Washed

Coffee cherries are inoculated with selected yeast and fermented anaerobically. They are then depulped and dry fermented for 48 hours before being washed and dried.

3. Kyi Win SL34 Kenya Style Washed

Coffee Cherries are sourced from U Kyi Win’s farm in the lush hills of Pyin Oo Lwin. Aung Phyo is then cares for the cherry quality and fermentation. This SL 34, a Kenyan Variety, is washed in a tradition Kenyan method, going through a 72 hour process after it has been depulped. The coffee is then dried to perfection revealing a bright flavor and harmonious acidity and sweetness.

4. Lat Pan Pin Catuai Passion Anaerobic Washed

This lot from Lat Pan Pin farm, grown at 1,350 meters, is the result of two years of dedicated experimentation by Yarsin. Expertly processed at Biome Ywangan, it goes through a double anaerobic dry fermentation using yeast and passion fruit extracts before washing and drying, creating a vibrant and complex flavor profile

5. Shwe Sann SL34, Catimor Black Honey

From the lush hills of Pyin Oo Lwin, cherries were sourced from U Shwe Sann’s farm. At our Biome Pyin Oo Lwin facility, Mr. Aung Phyo carefully guided its fermentation after pulping, then dried the beans to perfection—revealing a bright, fruity flavor with a harmonious balance of acidity and sweetness.

6. Lat Pan Pin Catuai Rose Anaerobic Honey

This lot from Lat Pan Pin farm is the result meticulously refined fermentation. They process this coffee by doing 5 days of double anaerobic fermentation together with rose flavor extract, and then depulping and drying it for 10–14 days on drying beds.

7. Lat Pan Pin Catuai Jasmine Anaerobic Honey

This exceptional lot from Lat Pan Pin is processed by doing 5 days of double anaerobic fermentation together with jasmine flavor extract and selected yeast, and then depulping and drying it for 10–14 days on drying beds.

8. Lat Pan Pin Catuai Snow Natural

This lot from Lat Pan Pin farm is selected for top quality cherries. They process this coffee by doing 5 days of low-temperature fermentation until a snow-like yeast appears, and then drying it for 18–25 days on drying beds.

9. Lat Pan Pin Catuai Anaerobic Natural

With a focus on innovation, this coffee is selected from Lat Pan Pin Farm. They process this coffee by doing a double anaerobic fermentation. First a 24 hour of high-temperature fermentation, followed by 48 hours of dark room fermentation, and then drying it for 18–25 days on drying beds.