Myanmar The Lady

Roast Profile | Light

Notes of | Pomegranate, Sangria, Honey

Variety | Red Catuai

Process | Carbonic Maceration Natural

Altitude | 1350 MASL

The Lady Specialty Coffee was created by two innovators of Myanmar’s specialty coffee scene, Su Nandar Linn and Thi Ha Gyawalie who wanted to improve the livelihoods of female coffee farmers in Ywangan. Their coffees are produced exclusively by women and they now work with over 400 female producers across the region. The cherries themselves are purchased from female farmers in Nwar Ban Gyi and surrounding villages. 

Innovative Carbonic Maceration processing and both dry and wet fermentation methods are utilised to create this coffee. The wet fermented coffee is sealed under water in closed tanks for a certain period of time until a desired pH level is achieved. The dry fermented coffee is done in a similar way except with the focus of bringing up the sugar content to increase body and sweetness. 

Once both fermentation processes have been completed the cherries are then meticulously blended back together to create the best taste and overall sensory experience possible. The coffee is then dried for 20-24 days on raised beds until it's perfect. 

You can expect big fruity notes bringing the perfect balance of sweetness and tang combined with a silky feel on the palette and a clean finish. We're a really big fan of this one and we hope we can work with these incredible women for years to come and continue to support everything that they do.

*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.