Aroma
Sweet
Taste
Caramel - Hazelnut
Grinding
Quantity
Price
28,00€
Description and details
This coffee, a limited lot produced exclusively by women, is one of only three processed in the year and the only one with the carbonic maceration technique, after being treated with the honey method.
The result is a cup of coffee with a decidedly unique flavour, with sweet notes of caramel and hints of hazelnut enhanced by an elegant and fine acidity.
Origin: Myanmar
Region: Southern Shan State, Ywangan
Botanical species: Arabica
Variety: Red Catuai
Altitude: 1,350 - 1,400 masl
Processing: honey - carbonic maceration
Classification: MICROLOTTO
Roasting:
· slow, to give each bean the right amount of time to develop and a perfect texture
· light, to respect its quality and bring out all its individual nuances
· dedicated to single-origin and
· 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster
Cooling: naturally air-cooled to ensure a pure product without interference
SCA score at origin
Aroma
7.75
Taste
8.00
Acidity
7.75
Aftertaste
7.75
Body
7.75
Equilibrium
7.75
Global
8.00
Uniformity
10.00
Sweetness
10.00
Cup
10.00
Score
84.75
Myanmar the Lady
The Lady Specialty Coffee (TLSC) is a processing station created in 2018 by the two most important family farms for the production of speciality coffees in Myanmar: those of Su Nandar Linn and Thi Ha Gyawalie, united in this project in support of women in the region of Ywangan, in the state of Shan. Entirely female-run, it produces only limited edition batches of coffee products exclusively by women, and this is one of only three batches processed in the year, and the only one with the carbonic maceration technique. They only hire women, reduce the weight of the bags and pay them more because they are more scrupulous in sorting. As required by the honey method with which it is processed, the harvested cherries were processed within 18 hours and placed whole in airtight containers filled with water with one-way valve for fermentation. After 48 hours, they moved on to the strippers and demucilaginators, which left the mucilage layer at 25%. Finally, leave to dry, completely in the sun, for 12 - 15 days. The result is a cup of coffee with a decidedly unique, elegant and fine flavour.
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