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.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
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
Grain analysis
Screen:
18
Humidity:
11,10%
Density:
792 g/L
Storage environment analysis
Humidity:
52 %
Temperature:
29,5 °C
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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