Myanmar

The Lady


specialty WCP

Roasting

Moka/Espresso and filter

Aromatic notes

  • NOUGAT
  • CLEMENTINE
  • APPLE

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.

11,50


Clear
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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at [email protected]
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

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.

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