Caffelab MYANMAR The Lady

Proposing this coffee from Myanmar, in this historical moment, means for us to face a double path: that of quality and that of society. We have always pursued the qualitative aspect, which is why we looked to this innovative and high-profile coffee. On the other hand, we are particularly sensitive to all issues that interact with social elements.

In fact, Myanmar is a country that has been experiencing complex social situations for years: exploitation of minors, women, and exports. These activities are often in the hands of 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. For them, being able to sell their coffees directly abroad, without opaque intermediaries, means giving hope and perspective to all the women of the Yangon region and their land. Anyone wishing to learn more about their project can contact them directly at: info@theladyspecialtycoffee.com

 

Let's go back to talking about Burmese coffee.

What we propose is the only one of the three lots produced this year. It is worked with a particular Honey method which involves a carbonic maceration of the fruits. The 51 women of Nwar Ban Gyi village harvest Red Catuai variety coffee cherries and process them within 18 hours of harvest. After a selection of floating tanks, they put the whole cherries inside 500-liter fermentation tanks filled with water and with a one-way valve that allows 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 sent to the pulping plant, where 75% of the mucilage is removed from the grain. At this point, they are ready for drying in 12/14 days.

In the cup emerge hints of citrus and sweet dried fruit, reminiscent of nougat. Malic acidity is well balanced by sweetness and a good body.