Origin - Myanmar, Ywangan, Shan State
Producer - The Lady
Farmer - Smallholders from Nwar Ban Gyi village
Process - Natural Carbonic Maceration
Varietal - Red Catuai
Altitude - 1350m
Tasting Notes - Pomegrante, Pomelo, Honey
This delicate coffee from Myanmar is the first of a multitude of microlots we have lined up for you this year. If you're looking for a coffee that delivers high complexity, sweet acidity and a clean aftertaste, The Lady will be for you.
The cherries were harvested by 51 women farmers from the Nwar Ban Gyi Village within Ywangan. Both dry and wet fermentation methods are utilised to create this coffee. The wet fermented coffee is sealed under water in closed tanks for a certain period of time till it gets to desired pH level. The dry fermented coffee is done the same way in enclosed tanks, to bring up the brix (sugar content) of the cherries to increase body and sweetness. The cherries from both fermentation methods are then carefully blended to create the optimum taste / sensory profile. The coffees are then dried for approximately 20-24 days on raised beds.
ABOUT THE FARM
The Lady is a processing facility created in 2018 by two leading lights of the Myanmar specialty scene: ThiHa Gyawalie and Su Nandar Linn. Both are responsible for running their separate family farms, but have joined forces with The Lady to support and champion the efforts of farmers in Ywangan region, with its limited edition lots produced exclusively by women. Su Nandar Linn’s family owns Shwe Ywar Ngan Coffee, a farm, processor, and roaster in Ywangan, Shan State. Her father, Win Aung Kyaw, has been in the coffee business since 1975, and played an instrumental role in the development of Myanmar’s coffee industry, disseminating coffee cultivars and new coffee production technologies.
A certified Q grader and Q processor, Su Nandar Linn continues this commitment to develop the country’s speciality industry through The Lady. Thi Ha runs his family’s coffee estate Ruby Hills, based in Mogok. A Certified Q Grader and Processing Professional (CQI), Thi Ha is also a board member of the Myanmar Coffee Association, a non-profit trade association working to increase the prosperity of all sectors of the country’s coffee industry. Shirani spent time with Thi Ha and Su Nandar in January 2020, cupping their early washed type samples and seeing the first cherries for this coffee being put into the fermentation tanks.