Grinding
Quantity
Price
28,00€
Description and details
The Lady Specialty Coffee (TLSC) is a processing facility created in 2018 by two leading figures in the specialty coffee industry in
Myanmar: Su Nandar Linn and Thi Ha Gyawalie (the only man): two separate family farms united in this project to support women in the Ywangan region of Shan State.
Origin: Myanmar
Region: Shan State, Ywangan
Botanical species: Arabica
Variety: Red Catuai
Classification: MICROLOT
Altitude: 1,350 - 1,400 metres above sea level
Processing: Carbonic Maceration - Fully Washed
Roasting:
• slow, to give each bean the right amount of time to express itself and achieve perfect crumbly texture
• light, to respect its quality and enhance all its individual nuances
• dedicated to the single origin and order
• 100% artisanal, done by hand, exclusively, with over twenty years of experience by a true artisan roaster
Cooling: natural air, to ensure a pure product without interference
SCA score at origin
Aroma
8.00
Taste
8.25
Acidity
8.25
Aftertaste
8.00
Body
8.00
Equilibrium
8.00
Global
8.00
Uniformity
10.00
Sweetness
10.00
Cup
10.00
Score
86.50
Myanmar The Lady
Entirely female-run, it produces only limited edition batches of coffee produced exclusively by women, with ethical, courageous and sustainable choices.
They only hire women, reduce the weight of the bags and pay them more because they are more scrupulous in their selection. The women farmers receive 20% of the final profits as concrete and well-deserved recognition.
Premium quality cherries are paid up to three times the market price. They distribute selected seeds to new producers and offer technical training programmes.
A coffee that is a symbol of redemption, quality and community, which tells a story of commitment, tradition and hope. This batch is processed using the carbonic maceration technique: the harvested cherries are processed within 18 hours and placed whole in sealed containers to ferment before being pulped and rinsed.
Finally, the beans are left to dry on raised beds in full sun for 10-12 days. The result is a bright coffee and a lively, clean and intense cup with a juicy and distinctive acidity.
It starts with pleasantly tart redcurrant notes, which harmonise well with the citrus elegance of grapefruit. The floral aroma adds complexity and refinement and finishes with a fresh and satisfying sensation.
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