|Producer||Thi Ha Gyawalie & Su Nandar Linn|
Nwar Ban Gyi Village
|Process||Carbonic Red Honey|
|Location||Southern Shan State|
|Harvest||December - March|
Expect notes of Mandarin, Apricot Blossom, Berry Compote.
The Lady is the name of a small coffee mill started by Thi Ha and Su Nandar in 2018. The coffee cherries are grown by the people in the nearby village of Nwar Ban Gyi and then brought to the mill for processing. The Lady is an incredibly unique coffee as it is a carbonic macerated honey, a processing method that started in the wine world. In this case coffee is pulped with just the skin removed (the honey part of the process) and is then placed in a tank which is filled with carbon dioxide. The coffee ferments from the inside out with the CO2 breaking down the acids and sugars, creating a more complex and interesting cup.
Although specialty coffee from Myanmar is relatively new, the South-East Asian country has been cultivating the plant since 1885. The colonists who followed after the invasion by the British Empire planted coffee, but there was never widespread adoption. In 2016 the first lots of specialty coffee left the country and were exported to the west, allowing the world to finally experience this new growing region. Most production is centered around the Southern Shan region, where cultivation began in 1885. What’s interesting is how fast coffee has been developing in Myanmar and how swiftly producers have adopted some of the most innovative coffee processing methods.