The Lady

Origin

• 🇲🇲 Myanmar (Burma)

Tasting notes

Character

• Experimental
  50
• Funky
  40

Although coffee has been in Myanmar since British colonialists introduced it in the 1800s production remained small scale until the late 1990s when the state strived to replace opium production with other crops. Production on scale was established in 2005 with the first speciality coffee from Myanmar arriving in Europe in 2017. This coffee is the result of a project started by Su Nandar Linn and Thi Ha Gyawalie with the specific purpose of championing women producers. Working with Pa-O and Danu communities, they have built an entirely female workforce collaborating with 400 female producers. This lot is a carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.. Made up from the harvest of 51 farmers in the Nwar Ban Gyi village. Cherries are placed in fermentation tanks with Carbon Dioxide ferment for 48 hours before being pulped and dried on raised beds. Raspberry acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. cuts through the honey mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with sweet notes of lychee on the finish.