Myanmar The Lady

Origin: Myanmar

Region: Nwar Ban Gyi Village

Farm: Smallholders from Nwar Ban Gyi Village

Farmer: Thi Ha Gyawalie & Su Nandar

Variety: Red Catuai

Altitude: 1400 masl

Method: Carbonic Maceration

Notes: Black cherry, strawberry, caramel.

Cupping score: 86.5

The Lady project involves 51 women coffee farmers from the village of Nwar Ban Gyi. The coffee collected by these women is a limited edition batch.

To create this coffee, both dry and wet fermentation techniques are used, to obtain a practically perfect sensorial profile. Wet fermentation occurs by placing the cherries, no later than 18 hours after harvesting, in 500 liter hermetic fermentation containers filled with water and with a one-way valve to allow the gas to escape - with the addition of CO2.

After 48 hours of fermentation, the now saturated water creates foam which begins to come out of the valve; this is the moment that indicates the end of fermentation.

Dry fermentation, on the other hand, occurs with the same technique but no water is introduced into the containers, this is to increase the brix degrees (the sugar content) of the cherries, leading to a more full-bodied and obviously sweeter result in the cup. . Subsequently, the cherries processed with both methods are carefully mixed and dried on raised tables for approximately 20-24 days.

The best extraction according to BrewLab:

A very sweet and fruity coffee in the cup. Notes of strawberry, blackcurrant, plum and black cherry

They accompany other caramel and black chocolate desserts. An excellent complete, vibrant and persistent cup. A mix of emotions on the palate. Good body and light malic acidity.

It is best expressed in espresso.

Download the technical sheet here:

https://cdn.shopify.com/s/files/1/0827/5728/8259/files/Espositore_Myanmar_the_lady.pdf?v=1723622834