Origin Coffee - The Lady Myanmar
Tasting Notes: Peach, Apple, Caramel.
Demonstrating coffeeas a powerful vehicle for change, The Lady Speciality Coffee programme supportsand empowers over 400 female producers across Myanmar.
Story
The Lady Speciality Coffee programme was established in 2017 by Su Nandar Linn and Thi Ha Gyawalie, two leaders in Myanmar’s speciality coffee industry, to support and empower women coffee producers, particularly from the Pa-O and Danu ethnic groups. Currently supporting over 400 producers, the initiative promotes and educates on sustainable practices, quality control, speciality processing training and fair pay.
Both founders have strong family connections to Myanmar's coffee industry and considerable expertise in coffee cultivation and processing. As a certified Q grader and processor, Su Nandar Linn continues this legacy.
For this lot, the cherries are floated within 18 hours of harvesting to remove underripe ones and then hand-sorted for quality. They undergo a 48-hour fermentation in 500-litre tanks before being pulped. Finally, the beans are dried on raised beds for 12 to 15 days to allow for rich flavour development. This meticulous process underscores a commitment to quality at every step, and the resulting coffee is smooth with a crisp acidity and caramel finish.
Country: Myanmar
Region: Honey Anaerobic process
Produced by: 400 female producers across seven villages
Process: Red Catuai
Varietal: Ywangan, Shan State
Elevation: 1,350 masl
Recipe
Equipment: V60
Grind Size: Medium Coarse (Setting 5.5 on Fellow Opus)
Temperature: 97°
Dose/Yield: 18g/250g
Brew Time: 03.10
For this recipe we're brewing V60. We encourage you to explore different brew methods, as our range is roasted great however you like to prepare.
- 60g bloom & swirl
- 0:35pour to 125g
- 1:10 pour to 200g
- 1:45 pour to 250g