SOLD OUT – MYANMAR – Red Catuai – Natural – THE LADY

Description

Limited Edition Microlot – Coffee Grown and Processed by Women

Citrusy, fruity, sweet, and floral

• 100% Arabica Coffee
• Variety: Red Catuai
• Origin: BAN GYI VILLAGE (NWAR)
• Process: Natural
• Altitude: 1350m a.s.l.
• SCA Score: 88

As part of this exclusive, limited-edition microlot, we have partnered with Delicoffee Trade to bring you this exceptional coffee from Myanmar, produced by a group of small-scale female farmers from the Ywangan region.

The Lady is a processing facility established in 2018 by two leading figures in Myanmar’s specialty coffee scene: Thi Ha Gyawalie and Su Nandar Linn.

Both oversee their own family farms, but they have joined forces through The Lady to support and advocate for farmers in the Ywangan region, producing exclusive, small-batch lots entirely cultivated by women.

Su Nandar Linn’s family owns Shwe Ywar Ngan Coffee, a farm, processing mill, and roastery in Ywangan, Shan State. Her father, Win Aung Kyaw, has been in the coffee business since 1975, playing a crucial role in Myanmar’s coffee industry development by introducing new coffee cultivars and production technologies.

As a certified Q Grader and Q Processing expert, Su Nandar Linn continues to advance Myanmar’s specialty coffee sector through The Lady.

PROCESSING INFORMATION

1. Harvesting: The cherries are handpicked from 51 female farmers in Nwar Ban Gyi Village.
2. Floating/Pulping: The cherries are floated to remove unripe or defective fruits.
3. Fermentation:
   • Both dry and wet fermentation methods are used to develop this coffee.
   • Wet fermentation: The cherries are sealed underwater in closed tanks for a specific period until they reach the desired pH level.
   • Dry fermentation: The cherries are sealed in closed tanks, allowing the Brix (sugar content) to rise, enhancing body and sweetness.
   • The fermented cherries from both methods are carefully blended to achieve the optimal taste and sensory profile.
4. Drying: The coffee is dried for approximately 20-24 days on raised beds.

ABOUT MYANMAR AND ITS COFFEE-GROWING HISTORY

Myanmar, also known as Burma, is located in the western part of mainland Southeast Asia. In 1989, the country’s official English name changed from the Union of Burma to the Union of Myanmar; in the Burmese language, it has been called Myanma (Mranma Prañ) since the 13th century. Myanmar shares borders with China (north and northeast), Laos and Thailand (east), and Bangladesh and India (west).

Myanmar boasts the largest expanse of tropical forest in mainland Southeast Asia, hosting rare species such as the red panda and the Myanmar snub-nosed monkey. The climate and terroir provide ideal conditions for coffee cultivation, particularly in the Shan Hills, which extend toward the coffee-growing regions of Yunnan (China) and Thailand.

Myanmar has been cultivating coffee since the late 1800s, introduced by British colonists.

Enjoy It Fresh

We recommend grinding your coffee just before brewing to fully enjoy its flavors at their peak. That’s why we offer it as whole beans, but if you prefer it ground, simply select your grind size based on your brewing method.