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Grinding

Field completion is mandatory

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

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Taste

8.25

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Acidity

8.25

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Aftertaste

8.00

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Body

8.00

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Equilibrium

8.00

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Global

8.00

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Uniformity

10.00

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Sweetness

10.00

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Cup

10.00

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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.