RoastingMoka/Espresso and filter
From Myanmar a fantastic coffee micro-lot grown exclusively by women, certified as Women Coffee Project and processed with an experimental processing method that involves a carbonic maceration of the fruits.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at [email protected]
Origin: Southern Shan State, Ywangan
Finca: Nwar Ban Gyi Village
Growth altitude: 1350-1400 mt a.s.l.
Variety: Red Catuai
Processing method: Red Honey, carbonic maceration
Certifications: Specialty Coffee and Women Coffee Project
Cupping score: 85 points SCA
Everything you want to know
Myanmar is a country that has been experiencing complex social situations for years: child and female exploitation and export, often in the hands of a few people who have little regard for the rights of people and workers. This is why we decided to promote this coffee only after having personally met, Thi Ha Gyawalie and Su Nandar Linn, the two young people who carry out this project. For them, being able to sell their coffees directly abroad, without opaque intermediaries, means giving hope, a perspective to all the women of the Ywangan region.
Anyone wishing to know more about their project can contact them directly at: [email protected]
Let's go back to talk about Burmese coffee.
What we propose is the only one of the three batches produced this year to be processed with a particular Honey method which involves carbonic maceration of the fruits. The coffee cherries, of the Red Catuai variety, are harvested by 51 women from the village of Nwar Ban Gyi and processed within 18 hours of harvesting. After a selection in floating tanks, the whole cherries are placed in a 500-liter fermentation tank filled with water with a one-way valve to allow gas to escape. After 48 hours of fermentation, the saturated water creates foam which begins to come out of the valve; this is the moment that indicates the end of fermentation. The cherries are then sent to the pulping plant where 75% of the mucilage is removed from the grain which is now ready for drying in 12/14 days.
In the cup we find citrus and sweet dried fruit hints reminiscent of nougat. Malic acidity is well balanced by sweetness and good body.