Myanmar The Lady Natural

Myanmar's "The Lady" is the only lot processed this year using the carbonic maceration technique, by smallholders from Nwar Ban Gyi Village. Thi Ha Gyawalie and Su Nandar Linn, both coffee producers, have joined forces to create, support, and develop "The Lady" project, which involves 51 women coffee growers from Nwar Ban Gyi Village.

The coffee harvested by these women is a limited edition batch.



Anaerobic Fermentation
Smallholders from Nwar Ban Gyi Village
Thi Ha Gyawalie & Su Nandar
Red Catuai
1.350 – 1.400 m slm
Anaerobic Fermentation
Original bag net weight:


Cupping score certified by Q-Graders and obtained through the SCA protocol.

Aroma: 8,00
Taste: 8,25
Acidity: 8,25
Body: 8,00
Aftertaste: 8,00
Equilibrium: 8,00
Global: 8,00
Uniformity: 10,00
Cup: 10,00
Sweetness: 10,00
Final score: 86,50
Cupper's notes

Cupper's notes

This coffee is very sweet and fruity. Notes of strawberry, blackcurrant, plum, and sour cherry are accompanied by sweet hints of caramel and dark chocolate. It is an excellent, well-rounded, vibrant, and lingering cup. A mix of emotions on the palate. It has a good body and a mild malic acidity.

Green Coffee Analysis

Green Coffee Analysis

Grain analysis

Screen Screen: 18
Humidity Humidity: 11,10%
Density Density: 792 g/L

Storage environment analysis

Humidity Humidity: 52 %
Temperature Temperature: 29,5 °C
Analysis conducted on: 12/07/2023
Download and save the complete sheet in PDF
More Info

More Info

To create this coffee, both dry and wet fermentation techniques are used to achieve a virtually perfect sensory profile. Wet fermentation involves placing the cherries, within 18 hours of harvest, in airtight 500-liter containers filled with water and equipped with a unidirectional valve to allow gas to escape.

After 48 hours of fermentation, the saturated water produces foam that begins to overflow from the valve, indicating the end of fermentation.

On the other hand, dry fermentation follows the same technique, but no water is introduced into the containers. This method is employed to increase the brix levels (sugar content) of the cherries, resulting in a fuller-bodied and sweeter cup.

Subsequently, cherries processed using both methods are carefully blended and dried on raised beds for approximately 20-24 days.

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